From éclairs and mille-feuilles, to ornate berry tarts—picking out a custard-based, or more specifically, pastry cream-based confection from a lavish dessert case is the adult version of being a kid in a candy shop. But what if a kid (that’s you!) could make their own candy (or rather, custard-filled desserts) at home? Crème patissière, despite its intimidating French patisserie origins, is shockingly simple to make, store, and apply to all your favorite homemade desserts.
It wasn’t until I watched Martha Stewart editor, Thomas Joseph, break down the process step by step that I realized this stuff is more beginner-friendly than most buttercream frosting recipes. A perfect, homemade pastry cream is as simple as measuring wet and dry ingredients, whisking them separately, and then whisking them together on the stove. No transferring hot milk to cold eggs. No double-boiling. And no scrambled egg messes. Once I mastered the process—after a single try, might I add—I transformed my home baking repertoire with funky-flavored pastry creams and custard-based desserts.