No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pastry Cream for Eclairs

  • Yield: Makes enough for 30 eclairs
Pastry Cream for Eclairs


  • 6 large egg yolks
  • 1 large egg
  • 3/4 cup plus 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 3 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract


  1. Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.

  2. In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.

  3. Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.

Reviews (3)

  • estracrs 30 Jul, 2013

    This is the very best recipe for pastry cream, custard cream whatever you want to call it. I have used it in all kinds of recipes and plan to use it in a trifle today. The consistency is perfect, and the flavor is so rich it is beyond compare. Take it from me, this is one you want in your recipe file forever!

  • masterangler22 4 Dec, 2012

    Does that mean if I want them lighter to use 4 eggs instead of 6 yokes and one egg or only 3?

  • rashajodie 23 Nov, 2011

    soooooooo delicious , if you want it lighter use three whole eggs instead of six yolks.

Related Topics