Pastry Cream for Eclairs

30 eclairs

For perfect eclairs, you need an even better pastry cream. Light and creamy, this recipe makes for an exceptional filling.


  • 6 large egg yolks

  • 1 large egg

  • ¾ 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.

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