2 tablespoon (medium) of Pastry Cream (40 g) has 56 calories. That works out to 140 calories per 100 g. It contains 8.8 g of carbs, 1.4 g of protein, 1.8 g of fat and 0 g of fiber. Its 0.1 mg of B2 covers 5% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Pastry Cream?

Pastry cream is a thick, smooth custard made by cooking milk, eggs and sugar, usually with a little starch; vanilla is a common flavouring. Known in French baking as crème pâtissière, it is a classic filling for pastries and cakes.

Its rich, velvety texture and sweet, milky taste work especially well in éclairs, fruit tarts and layered cakes. It is mainly a source of carbohydrate, with some protein from the milk and eggs, and is best thought of as a dessert filling rather than a standalone snack. For a lighter serving, use a modest layer with fresh fruit, or fold it into a dessert alongside berries.

Pastry Cream Nutrition Facts

Selected: 100 g

140

KCAL / 100G

Carbs

22g

· 8% DV

Protein

3.5g

· 7% DV

Fat

4.5g

· 6% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 62% · Protein 10% · Fat 28%

Pastry Cream Vitamins & Minerals

Vitamins

B12

0.3µg · 13% DV

0.15mg · 12% DV

Biotin

3µg · 10% DV

Vitamin A

60µg · 7% DV

Minerals

Calcium

90mg · 9% DV

Phosphorus

65mg · 9% DV

Iodine

8µg · 5% DV

Selenium

2µg · 4% DV

How Nutritious Is Pastry Cream?

Nutrient density

Low

25/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

31/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Pastry Cream Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Pastry Cream

To burn the 140 calories in 100 g:

🚶

35min

Walking (5 km/h)

🏃

14min

Running (8 km/h)

🚴

19min

Cycling

🏊

16min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Pastry Cream Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Pastry Cream Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Pastry Cream Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Pastry Cream Fat Profile

SATURATED

2.5g

MONOUNSATURATED

1.2g

POLYUNSATURATED

0.15g

⚖️

Omega 6:3 ratio 2.7:1

Below the ideal 4:1 — a good omega balance.

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Frequently Asked Questions About Pastry Cream

What is pastry cream?

Pastry cream is a thick, cooked custard made with milk, eggs, and sugar, usually thickened with starch or flour. It is chilled before use as a filling for pastries, cakes, and tarts.

What is the difference between pastry cream and custard?

Pastry cream is a type of custard, but it is cooked until thick enough to hold its shape as a filling. The word “custard” can also mean thinner sauces and baked desserts, so not every custard works like pastry cream.

Can pastry cream be baked inside a pastry?

Yes, pastry cream can be baked in preparations such as fruit tarts and some filled pastries. Follow the recipe’s method, since baking changes its texture; for cream puffs and éclairs, it is usually added after the shells have baked and cooled.

How do you stop pastry cream from forming a skin?

Press plastic wrap directly onto the surface of pastry cream while it cools. A lid alone leaves air in contact with the top, which dries into a skin; chilling the covered cream also helps it set evenly.

Can pastry cream be made ahead of time?

Yes, pastry cream can be made ahead and chilled until you are ready to assemble a dessert. Store it covered with plastic wrap touching the surface, then whisk it briefly to smooth it before piping or spreading.

Can pastry cream be frozen?

Freezing pastry cream is usually a poor choice because it can separate and turn grainy or watery when thawed. Make it fresh for the smoothest filling, and keep any leftovers refrigerated rather than freezing them.

How do you fix lumpy pastry cream?

Strain lumpy pastry cream through a fine-mesh sieve while it is still warm. Lumps often form when the eggs or thickener cook unevenly, so whisk continuously and add hot milk gradually when making the custard.

What can you use instead of pastry cream in an éclair?

For éclairs, whipped cream or a stabilized whipped-cream filling can replace pastry cream, though the result will be lighter and less custardy. Fill the shells shortly before serving, since whipped fillings can soften pastry over time.

What is the difference between pastry cream and Bavarian cream?

Pastry cream is a thick cooked custard, while Bavarian cream is typically made by folding whipped cream into a custard base set with gelatin. Bavarian cream is lighter and more mousse-like, whereas pastry cream holds a denser filling shape.

Why is my pastry cream runny?

Pastry cream is often runny because it did not cook long enough for its thickener to activate, or because it was not chilled fully. Return it to gentle heat while whisking if it is undercooked, then cover the surface and chill.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026