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Crème Pâtissière

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132g/ ½cup+1 tbsp egg yolk
1 split lengthwise Vanilla bean its possible to use vanilla extract as well
½cup+1 tbsp granulated sugar
83g/ ½cup+1½ tbsp Custard powder its possible to use all-purpose flour as well
550g / 2 cups +3 tbsp whole milk
27g / 1 oz Butter cut into ½ inch pieces

Nutritional information

Total Fat

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Crème Pâtissière

The long and most quality version of Crème Pâtissière

  • 30 minutes or less
  • Vegeterian
  • 30 minutes
  • Medium




Crème Pâtissière is one of the foundation cream of pastry baking and is a base for many other creams and fillings.

It’s also known as pastry cream or ‘crème pat’, it is basically a custard made from eggs, milk, all-purpose flour (or if you want to add richness you can use custard powder or cornstarch), sugar and vanilla.

Crème Pâtissière is a thick smooth custard cream that is used as a filling for many pastry variations, starting from tarts and cake and in more of a signature dishes like soufflés and mille-feuille.

The method of making Crème Pâtissière

There are various ways in making Crème Pâtissière, I will show in this recipe a real detailed method adapted from Thomas Keller’s Bouchon bakery cookbook. In this version we will form a very thick custard that is a great base for many other creams.

We are starting this cream by creating a nice puffed egg yolks and sugar mix in a stand mixer fitted with the whisk attachment, this stage is successful if the cream is thick and creates a ribbon shape when you lift the whisk.

Crème Pâtissière

This is the point to add the custard powder or flour to make this even thicker, because in a minute we will add the milk and the whole batter will be much more light.

Crème Pâtissière

The next stage is where we put the runny batter in a saucepan and starts thickening it like a custard. It is a process that takes about 5-7 minutes and in this process we are losing most of the liquids and forming a sauce that will be very rich.

like I said this version is the long one “by the book” and we continue by straining the cream thru a fine mesh strainer over a double bowl with ice in it in order to get a really smooth paste and to stop the cooking of the custard immediately.

Crème Pâtissière

I will go over the detailed process of the recipe below so just keep in mind that this custard forms very quality smooth Crème Pâtissière that is the base of many other creams.

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7 minutes

mixing the batter

Set an ice bath and place a medium bowl over the ice water and a mesh strainer on top of the bowl.
place yolks and scraped vanilla bean in a stand mixer fitted with the whisk attachment and whisk for 30 seconds, add the sugar and mix for another 2 minutes on medium speed. scrape the bowl and mix for 3 more minutes on medium-high speed.
the batter should be puffed pale yellow and thick and when the whisk is lifted a dissolving ribbon forms.
reduce speed to low and add the custard powder, mix for 30 seconds, scrape down the sides of the bowl and add the milk while the mixer is working on lowest speed.
scrape the bowl again and mix for another minute until combined.

8 minutes

cooking the batter

pour the mixture to a large saucepan and place on medium heat.
stir gently until it begins to thicken.
switch into a whisk and whisk as the cream comes to a simmer.
once bubbles are breaking the surface cook for 3 more minutes while constantly whisking.

3 minutes

strain the mixture

Pour the pastry cream thru the strainer pressing it gently to push the thickened cream through.
Mix for another minute in the chilled bowl to cool the cream and whisk the butter in 2 additions.
Place the pastry cream into a container and cover with a plastic wrap against the surface to prevent skin from foaming.
Refrigerate at least 1 hour, it can be in the fridge for up to 4 days.


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