Crème Pâtissière
Crème Pâtissière (also known as pastry cream) takes centre stage with most dishes. Silky, smooth, and utterly delicious, this custard is the backbone of many traditional desserts, from éclairs and tarts to profiteroles and doughnuts.
Despite what you might think, crème pâtissière is super simple to make at home, and uses everyday ingredients. The cornflour and eggs turn the milk into a thick and creamy, luxurious custard cream, ready for whatever dish you have in mind.
What Is Crème Pâtissière?
Crème Pâtissière is a thick, rich custard made from a combination of milk, egg yolks, sugar, cornflour (cornstarch), vanilla and butter. You can also use half milk and half cream for a richer version. Unlike crème anglaise (pouring custard), which remains quite fluid, this vanilla custard is cooked until it thickens, making it ideal for piping into pastries or spreading over tart bases.
Variations and Uses
Crème pâtissière is a key component in many French pâtisserie favourites, but don’t just limit yourself to one cuisine.
- Éclairs and Profiteroles: Pipe the custard into choux pastry for a decadent filling.
- Fruit Tarts: Spread a generous layer of crème pâtissière over a shortcrust base, then top with seasonal fruits.
- Mille-Feuille: This layered pastry is a delightful combination of puff pastry and thick, vanilla-flavoured custard.
- Doughnuts: Pipe a generous amount of the vanilla custard into homemade doughnut balls.
- Sides: Add as a side to a variety of desserts.
Beyond traditional uses, crème pâtissière can be adapted to suit a variety of desserts. Add melted chocolate or cocoa powder for a rich chocolate custard. Add espresso for a coffee hit. For a zesty variation, mix in some lemon or orange zest. Fold in a splash of liqueur for an adult-friendly treat. Stir in some fruit (passionfruit works well) for a refreshing summer treat. I’m sure you can come up with some other great variations!
Top Tips for Perfect Crème Pâtissière
- Strain for Smoothness: My method rarely forms lumps. However, if you stopped stirring, didn’t mix the cornflour properly, or for some other reason lumps have formed, just pass the cooked custard through a sieve. This will achieve the smoothest texture.
- Chill Properly: Always cover the surface of the custard with cling film to prevent a skin from forming as it cools.
- Make Ahead: Crème pâtissière can be made in advance and stored in the fridge for up to 3 days, making it perfect for planning ahead.
Elevating Your Baking with Crème Pâtissière
The beauty of crème pâtissière lies in its versatility. Whether you’re crafting an elegant French tart or simply want to fill a homemade doughnut, this luxurious custard adds a touch of indulgence to any dessert. With just a few simple ingredients, you can bring a taste of classic French baking into your own kitchen.
Feedback & More
Did you try the Crème Pâtissière? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, try some of my other delicious bakery inspired treats. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Crème Pâtissière
A thick and creamy vanilla flavoured custard, perfect for pastry dessert fillings. Or damn good by itself!
2
cups8
minutes7
minutes15
minutesStop your screen from going to sleep
Ingredients
5 large egg yolks
85 grams caster sugar
40 grams cornflour
2 cups milk, full cream (or 1 cup cream and 1 cup milk for a richer custard)
1 vanilla pod, seeds only (or 3 tsp vanilla extract), see Note 1
50 grams butter
Directions
- Place the egg yolks and sugar in a small saucepan and whisk until combined.
- Add the cornflour and whisk together, ensuring there are no lumps before moving to the next step.
- Turn the stove onto a low heat and gradually whisk in the milk (and cream, if using). Increase to a medium heat and stir consistently until the custard thickens. Remove immediately from the heat.
- Add the vanilla and butter, whisking until the butter has melted.
- If using hot, use immediately. If you require cold custard for a recipe, leave for 5-10 minutes, for the saucepan to cool. Stir the custard, then place a piece of plastic wrap directly onto the top of the crème pâtissière. This will stop the custard from forming a ‘skin’ on top.
Use the crème pâtissière for my Custard Doughnuts.
Notes
- Note 1: I love the look of the vanilla seeds throughout the custard. However, sometimes (depending on the pod) the seeds don’t provide enough of a vanilla flavour. Taste the custard and stir in some additional vanilla extract if you would like a stronger vanilla flavour.
Custard Doughnuts
Cooks in 230 minutesDifficulty: MediumThese doughnuts are irresistible. A golden exterior with a light and airy inside texture, filled with a silky vanilla custard.
Lemon Portuguese Tarts
Cooks in 50 minutesDifficulty: MediumA cooked creamy lemon custard filling inside a crisp pastry shell.
