Maple Pastry Cream (With Maple Syrup)
All the smoothness of pastry cream with a maple upgrade.
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Maple pastry cream is one of the easiest ways to infuse your baked goods with rich maple flavor. It makes a perfect filling for éclairs and cream puffs, adds a delicious layer to cakes and layered desserts, and works beautifully spread in tarts or pies.
For an extra maple boost, pair it with this simple maple glaze.
Recipe Info
This recipe is:
- Is a classic with a twist. This is a simple variation on vanilla pastry cream, swapping sugar for maple syrup to bring warm, caramel-like sweetness.
- Uses maple syrup. Many maple pastry cream recipes out there call for maple sugar. This one uses plain maple syrup. That means no extra shopping.
- Is customizable. Adjust the sweetness with extra maple syrup or a touch of sugar, or tweak the texture by turning it into diplomat cream or cream mousseline.
Making maple pastry cream for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Extra Learning
Before we jump in, here’s a few handy resources to help you nail this recipe:
- How to Temper Eggs. My quick guide to tempering eggs—a handy technique you’ll use when making this pastry cream. If you’ve never heard of it or never tried it before, be sure to give this a read.
- How to Make Pastry Cream. Your go-to guide for everything pastry cream. Learn the methods, uses, tips, and more. New to pastry creams? Start here.
Ingredients Notes and Substitutes
- Milk. Whole milk works best, but skim milk will do fine, too. Milk alternatives are an option, though the flavor will change a bit. If using a vegan milk alternative, check if it’s sweetened. If it is, reduce the maple syrup by a quarter and adjust after cooking if needed.
- Egg yolks.
- Cornstarch. Cornstarch works well here. You can also use potato starch (half the amount), but it’s trickier. See my article on cornstarch versus potato starch if you want to try potato starch.
- Maple Syrup. Any kind works, but darker maple syrup gives a richer, more robust flavor, while lighter grades are more subtle.
- Salt. A pinch of salt enhances the flavor and makes the maple stand out more.
- Vanilla extract. Vanilla extract adds to the flavor, but it’s optional.
- Unsalted butter. Plain unsalted butter is all you need.
How to Make Maple Pastry Cream
- Boil the milk mixture. Combine the milk, maple syrup, vanilla extract, and salt in a pot, then whisk until smooth. Bring to a boil, stirring occasionally.
- Prep the yolks. While the milk heats, whisk the yolks, cornstarch, and about 2 tablespoons of the milk mixture (while it’s still lukewarm) in a large heatproof bowl. The addition of the milk mixture loosens the yolks and cornstarch, so exact measurements aren’t critical here. Set the bowl aside.
- Temper eggs. When the milk starts bubbling, remove it from the heat. Gradually pour a few tablespoons of hot liquid into the yolk mixture, whisking constantly to avoid curdling. Repeat this 3-4 times until most or all of the milk is incorporated, keeping the whisk moving throughout.
- Cook until thick and bubbly. Return the mixture to the pot and cook over medium heat, stirring constantly, until it thickens noticeably and begins to bubble. This typically takes 2-4 minutes, depending on your pot and heat. Don’t rush—it helps prevent the yolks from curdling.
- Take off the heat and whisk. Once thickened, remove from the heat and continue whisking for about a minute to push it just past its maximum thickness.
- Stir in butter. Add the butter and stir until fully melted and incorporated.
- Taste test. Sample the cream (careful, it’s hot) and adjust with more salt if needed, or add granulated sugar if the maple syrup isn’t sweet enough.
- Strain if needed. For a silky-smooth consistency or if you see bits of cooked egg, press the cream through a mesh strainer to catch any lumps.
- Cover and chill. Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Let cool at room temperature for at least 30 minutes, then refrigerate until ready to use.
- Whisk and use. After chilling, the pastry cream will be stiff, like pudding. Don’t worry—this is normal. Break it up with a fork, then whisk for a minute or two until smooth. It’s now ready for piping.
Tips
- Taste and adjust. While most pastry creams taste great if you follow the recipe to a tee, this one is slightly different. First, the salt. Add a pinch at the beginning, and adjust after adding butter. How much you add depends on the salt you’re using and how big your “pinch of salt” is. Second, since maple syrup isn’t as sweet as sugar, you’ll need about 25% more for similar sweetness. If it’s still not sweet enough, stir in granulated sugar a teaspoon at a time until it’s just right.
- Chill on a plate. To cool faster, spread the cream onto a large plate or bowl. More surface area speeds up chilling. Cover with plastic wrap to prevent skin formation.
- Make it in advance. This pastry cream keeps for 3-4 days in the fridge, so it’s great to make ahead. I usually prepare all my pastry creams the day before assembling a dessert.
- Keep whisking. Once you start working with hot yolks, you must keep whisking until the cream is off the heat, even for an extra minute afterward. This prevents curdling. Think of it as your arm workout for the day.
- Make it lighter. This cream is delicious but might be a bit rich if used in large quantities, like when filling cream puffs. To lighten it, fold in whipped cream and stabilize with gelatin. This setup is called diplomat cream—I’ve got a whole guide on making diplomat cream.
- Make it richer and sturdier. This pastry cream pipes pretty well but isn’t ideal for intricate designs. For a richer, more stable version, turn it into cream mousseline by whipping it with butter. The linked article explains the process.
Other Recipe To Try
Looking for more? Check out these recipes:
- Simple maple glaze. Need a glaze for a maple dessert? This simple glaze will do the trick.
- Pumpkin financiers. If you love maple, there’s a good chance you’re a pumpkin fan too. These mini cakes, easily baked in a muffin tin, are the perfect treat. Plus, they’re a great way to use up extra egg whites left over from making pastry cream.
- Pastry cream flavors. Want to test out other pastry creams? Here’s a list of 12+ flavors I already covered.
Storage
You can store this maple pastry cream in the fridge for 3 to 4 days. Make sure the container is sealed tightly so the cream doesn’t absorb any smells.
Equipment
Ingredients
- 2 cups milk ~480g
- 4 egg yolks medium or large, about 60-70g
- 4 tablespoons cornstarch ~40g
- 1/3 cup maple syrup dark robust preferred, about 110g
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter ~28g
Instructions
- Heat Milk Mixture. Combine milk, maple syrup, vanilla, and salt in a pot. Whisk until smooth and bring to a boil, stirring occasionally.2 cups milk, 1/3 cup maple syrup, 2 teaspoons vanilla extract, 1/8 teaspoon salt
- Prep Yolks and Cornstarch. While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs. Gradually whisk hot milk into yolk mixture in small additions to avoid curdling.
- Thicken Cream. Pour the mixture back into the pot and cook over medium heat, stirring constantly, until thick and bubbly (2-4 minutes).
- Whisk Off Heat. Remove from heat and whisk for about a minute until the cream is smooth.
- Add Butter. Stir in butter until fully incorporated.2 tablespoons unsalted butter
- Adjust. Taste and adjust salt or sweetness (by adding regular sugar) if needed.
- Strain. Strain if there are any lumps.
- Chill. Cover with plastic wrap touching the surface to prevent a skin. Cool at room temperature, then refrigerate.
- Smooth and Use. After chilling, whisk until smooth and it’s ready to be piped.