Name: Peanut Butter Pastry Cream
Prep time: 20 min
Total time: 20 min
Ingredients: 1 1/2 cups milk (~360 g); 3/8 cup peanut butter (~95 g); 4 egg yolks (medium or large, about 60-70 g); 3 1/3 tablespoons cornstarch (~33 g); 7 tablespoons sugar (~87g); 1/8 teaspoon salt; 1 teaspoon vanilla extract (optional)

Jump to Recipe Print Recipe

This post may contain affiliate links. Read our privacy policy.

Smooth, sweet, and delightfully nutty—this peanut butter pastry cream takes the classic French filling and adds a fun, salty twist.

In just about 20 minutes of active prep (plus chilling), you’ll have a rich, versatile cream perfect for filling doughnuts, éclairs, or any dessert craving a nutty upgrade.

Recipe Info

This recipe:

Is simple. The peanut butter pastry cream follows the same method as traditional pastry cream but with added creamy peanut butter and a touch of salt for balance.
Comes together quickly. You’ll spend about 15 to 20 minutes actively making the cream, plus chilling time.
Has a deep, nutty flavor. The peanut butter infuses the cream with its signature richness, making it irresistible in many desserts.

Making peanut butter pastry cream for the first time? Read the ingredient notes, step-by-step instructions, and tips. If you’re already familiar, jump to the recipe card.

Extra Learning

Before we dive in, here’s a useful resource to help you get this recipe just right:

How to Temper Eggs. A quick guide to tempering eggs—a technique you’ll use when making this pastry cream. If you’re new to it, give this a read.

Ingredients and Substitutes

Milk: Whole milk works best for a creamy consistency, but lower-fat options will also work.
Peanut butter: Pastry cream is supposed to be smooth, so you need the creamy variety. I’m using a 100% peanuts PB, and it works well, but use whatever you have on hand.
Salt: A pinch enhances the peanut butter flavor and balances the sweetness.
Egg yolks: Help thicken the cream and add richness.
Cornstarch: The main thickener. You can substitute potato starch (using half the amount), though it behaves slightly differently.
White sugar: Helps balance the flavors.
Vanilla extract: Optional but enhances the caramel notes.

Step-by-Step: How to Make Peanut Butter Pastry Cream

Heat the milk mixture. In a medium saucepan, combine the milk, vanilla extract, and sugar. Whisk well and heat over medium heat until steaming but not boiling. Stir occasionally.

Heating the milk — Heat the milk, vanilla extract, and sugar over medium heat

Prep the yolks. In a heatproof bowl, whisk the egg yolks, cornstarch, and about 2 tablespoons of the milk mixture (while it’s still lukewarm) together until smooth.

Egg yolk and cornstarch — Whisk the egg yolks, cornstarch

Whisking the yolk mixture — Whisk the egg yolks, cornstarch

Temper the eggs. Slowly pour a few tablespoons of the hot milk mixture into the yolk mixture, whisking constantly to prevent curdling. Repeat this process 3 to 4 times until most of the milk is incorporated.

Tempering the eggs — Gradually add hot milk to the yolk

Milk and yolk mixture — Gradually add hot milk to the yolk

Cook until thick. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. This takes about 2 to 4 minutes.

Returning the mixture — Return and cook the mixture over

Cooking mixture until thick — Return and cook the mixture over

Remove from heat and whisk. Once thickened, remove from heat and continue whisking for about a minute to ensure a smooth texture.
Stir in the peanut butter. Add the creamy peanut butter and stir until fully melted and incorporated.

Adding the peanut butter — Add the peanut butter and stir until

Mixing in the butter — Add the peanut butter and stir until

Add salt, taste, and adjust. Add salt and taste. Add more salt or sugar if needed, until you’re happy about the flavor.
Strain if necessary. For an ultra-smooth texture, pass the cream through a fine-mesh sieve.
Cover and chill. Place plastic wrap directly on the surface to prevent a skin from forming. Let cool at room temperature for 30 to 60 minutes, then refrigerate until ready to use.

Whisk and use. Once chilled, whisk the pastry cream until smooth and it’s ready to pipe or spread.

Tips

Stir the peanut butter. If you’re using a single-ingredient PB with no stabilizers, stir it well before adding it to the pastry cream.
Reduce sugar if using sweetened PB.
Don’t rush thickening. Cook the mixture slowly to avoid lumps or a starchy taste.

Silky peanut butter flavored pastry cream — Delicious peanut butter pastry cream for filling

Chill on a plate for faster cooling. A wider surface area helps it cool down more quickly.
Make ahead. Peanut butter pastry cream keeps in the fridge for 3 to 4 days, making it perfect for prepping in advance.
Lighten it up. Fold in whipped cream and gelatin for a softer, airier texture (this makes diplomat cream).
Make it sturdier. To use as a stable filling for pastries, mix in softened butter after chilling to create a richer, pipeable consistency (also known as mousseline cream).

Storage

You can store peanut butter pastry cream in the fridge for 3 to 4 days. Make sure the container is tightly sealed so it doesn’t absorb any smells.

Similar Recipes to Try

Looking for more? Check out the following recipes:

Peanut butter ganache. Looking for PB-flavored topping for your desserts? A PB ganache is a quick and excellent option.
Pastry cream flavors. Want to test out other pastry creams? Here’s a list of 12+ flavors I already covered.