Pastry cream (Crème Pâtissière)

Master the foundation of many classic desserts with our Crème Pâtissière recipe. This rich, creamy custard is a versatile component in French pâtisserie, perfect as a filling for éclairs, fruit tarts, and pastries. Its smooth texture and delicate vanilla flavor make it a favorite among bakers.

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Preparation 5 min
Baking 10 min
Servings 350 grams of pastry cream
Level Intermédiaire

Recipes > Desserts > Pastry cream (Crème Pâtissière)

Ingredients

Egg yolks : 3
Caster sugar : 90 grams
Milk : 40 centiliters
Farine : 20 grams
Corn starch : 20 grams
Vanilla bean : 1

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Note

For a chocolate pastry cream, add 50 grams of crushed dark chocolate to the still-warm cream and mix well.

Preparation steps

Step 1
Place the egg yolks and sugar in a bowl and whisk briskly.
The mixture should turn white and foamy.
Step 2
Add the sifted flour and cornstarch all at once.
Mix briefly.
Step 3
Heat the milk in a saucepan. Cut the vanilla pod in half and remove the seeds with the tip of a knife. Place all the seeds and the pod in the milk.
Step 4
When it boils, pour it through a sieve, off the heat and little by little over the egg/sugar/flour/starch mixture.
Step 5
Whisk until smooth and homogenous.
Step 6
Whisk until smooth and homogenous.Finally, put the mixture back over medium heat for a few minutes to thicken.
Don't forget to whisk briskly so that it doesn't stick to the bottom of the pan.
When the cream begins to boil, remove from the heat and leave to cool.
Leave to cool for a few minutes, then seal with plastic film and place in the fridge.

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Pastry cream (Crème Pâtissière)

Note

For a chocolate pastry cream, add 50 grams of crushed dark chocolate to the still-warm cream and mix well.

Ingredients

Egg yolks : 3
Caster sugar : 90 grams
Milk : 40 centiliters
Farine : 20 grams
Corn starch : 20 grams
Vanilla bean : 1

Preparation steps

Place the egg yolks and sugar in a bowl and whisk briskly.
The mixture should turn white and foamy.
Add the sifted flour and cornstarch all at once.
Mix briefly.
Heat the milk in a saucepan. Cut the vanilla pod in half and remove the seeds with the tip of a knife. Place all the seeds and the pod in the milk.
When it boils, pour it through a sieve, off the heat and little by little over the egg/sugar/flour/starch mixture.
Whisk until smooth and homogenous.
Whisk until smooth and homogenous.Finally, put the mixture back over medium heat for a few minutes to thicken.
Don't forget to whisk briskly so that it doesn't stick to the bottom of the pan.
When the cream begins to boil, remove from the heat and leave to cool.
Leave to cool for a few minutes, then seal with plastic film and place in the fridge.