Crème Patissiere / Pastry cream (Video)

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This cream, together with crème anglaise (otherwise known as custard) is a staple for artisan patisseries and pastry chefs. The method of preparation has been documented in scripts and culinary books dating back to the 16th century.

Whilst crème anglaise enjoys a runnier texture and a smoother quality pastry cream utilizes the same ingredients of eggs, milk, and sugar, but with the addition of starch. In most cases, it is flour or a combination of flours which stops egg coagulation. Pouring scalded milk into the crème patissiere base allows the mixture to be cooked directly over the fire and constantly mixing will result in deactivating the amylase enzyme in the yolk which converts starch to sugar resulting in a firm, stiff, light and stable cream.

Rules for a successful pasty cream:

1. Always whisk the base until light and fluffy, this ensures most of the sugar has dissolved.

2. Always add boiled milk to the base and not vice versa.

3. Whisk constantly.

4. Do not overcook the base, five to six bubbles indicate that it is at the correct cooking point.

5. Always cover the surface with plastic immediately to prevent a skin from forming.

Yield: 500 milliliters

Time: 10 minutes


  • 2 egg yolks

  • 55 grams sugar

  • 40 grams sifted all-purpose flour

  • 1 teaspoon cornstarch

  • 1 teaspoon vanilla extract

  • 260 millilitres low-fat 1% milk


* Bring the milk to a boil on medium heat.

* Whisk the egg yolks in a bowl, then add the sugar and continue whisking for 1 minute. Add the vanilla, cornstarch and sifted flour. Whisk until the mixture is pale and creamy.

* Slowly add the boiled milk to the mix, whisking fast to prevent curdling.

* Return the mixture to the pot and on low heat stir constantly until it starts to bubble and has thickened.

* Pour into a bowl and cover the surface with plastic wrap to prevent a skin from forming.

* Store in the fridge.


* Do not walk away even for a second when preparing this crème.

* Use it in cake fillings, profiteroles, pies, tarts, morning pastries, and Danishes.

* For a chocolate flavor add 1 tablespoon of unsweetened cocoa powder.

* Keep covered in the fridge for up to 5 days.

Per Serving: 611 Calories; 14g Fat (20.2% calories from fat); 19g Protein; 102g Carbohydrate; 1g Dietary Fiber; 436mg Cholesterol; 151mg Sodium.