This raspberry pastry cream made using frozen raspberries will add a burst of fruity flavor to your desserts all year round! The perfect filling for choux buns, eclairs and tarts.

Ingredients
- Raspberries: I’m using frozen raspberries in this recipe. I find them more convenient since you can just store them in the freezer and thaw whenever needed. It’s best to thaw them overnight but if you forget, you could briefly heat them in the microwave or on the stovetop. Depending on the raspberries, you might need to adjust the amount used slightly. You need enough to end up with 170 g/6 oz. (3/4 cup) of strained raspberry juice.
- Milk: Whole milk, for richness and creaminess. The milk will serve as the liquid part of the recipe along with the raspberry juice. I prefer using a little more raspberry juice than milk for a deeper, fruitier flavor.
- Sugar: White granulated sugar, to sweeten the pastry cream. Feel free to adjust the amount used depending on the raspberries and your preference. The ones I use aren’t sweet at all so I have to balance out the sourness with a generous amount of sugar.
- Egg yolks: To thicken the pastry cream, add flavor and richness.
- Cornstarch: The cornstarch will also act as a thickening agent along with the egg yolks. You can adjust the amount depending on how firm you’d like the pastry cream to be. The amount used in the recipe will yield a soft pastry cream.
- Butter: For even more richness and flavor. You can leave the butter out if you prefer but using it yields a creamier, silkier pastry cream.

Step-by-Step Instructions
- We’ll first start by straining the raspberries to get rid of the seeds. Place them in a fine mesh strainer set over a bowl and press down with the back of a spoon as much as possible. This shouldn’t take more than 7 minutes. If it does, try using another strainer with slightly larger holes to save you some time.


- Next let’s heat together the milk and part of the sugar in a saucepan.
- While you’re waiting, you can whisk together the egg yolks and remaining sugar in a bowl until combined.


- Add the cornstarch and mix once more to combine and break up any lumps.


- Pour the strained raspberry juice over the egg mixture and whisk until incorporated.


- Then gradually add the hot milk in a thin stream, stirring constantly.
- Return everything to the saucepan.


- Then place over medium heat and keep whisking! Once it starts to thicken, keep an eye out for bubbles then let it boil for a minute and remove from the heat.
- Whisk in the cold, diced butter.


- Then pour into a wide container and spread in a thin layer (to cool down quickly).
- Place a piece of parchment paper or cling film straight onto the surface of the cream to prevent a skin from forming. Cool down slightly at room temperature then chill until set.


Briefly whisk it when needed and use it to fill your choux buns, eclairs, tartlets or whatever your heart desires! Enjoy!
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