Creme patissiere recipe

Creme Patissiere recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Creme patissiere, also known as pastry cream, is a rich and velvety custard filling that is widely used in French pastries and desserts. This classic recipe creates a smooth and creamy texture with a delicate vanilla flavor. Whether you're making eclairs, tarts, or layering it between cake, creme patissiere adds a luxurious touch to any sweet treat. Indulge in this delectable dessert base that will elevate your baking creations to the next level.

Keywords: creme patissiere, pastry cream, custard filling, French pastries, vanilla flavor

Creme patissiere recipe details

Creme patissiere recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

300 ml	milk
1	vanilla pod or 1 tsp vanilla extract
2 medium	eggs, yolks only
60 g	caster sugar
30 g	cornflour
30 g	butter

Instructions

Place milk in a saucepan with the whole vanilla pod (if using) or vanilla extract. Bring to a simmer over medium heat, then remove it.

Place egg yolks, cornflour and sugar in a bowl and whisk well until combined; a balloon whisk is best.

Pour the warm milk over the egg mixture and whisk until smooth and evenly coloured. Pour the mixture back into the pan and set a moderate to high heat. Bring the mixture to a slow boil whilst whisking constantly to prevent lumps from forming or burning. When thick, remove pan from heat. Mix in the butter.

Remove the vanilla pod if used, and place the sauce in a bowl to cool. Cover the bowl with cling film and when quite cool, place it in the refrigerator until needed.

The vanilla pod may be re-used a few times if necessary.

About the recipe:
This is the filling in many commercial pastries. Sometimes described as ‘Creme Pat’, Bakers’ Custard or Pastry Cream, they are all the same.

This recipe is used with the Danish Pastry recipe I have posted. The number of servings is arbitrary as the pastries can either be little more than a mouthful or quite large, up to 6 inches or 15cm square. Different amounts of the cream will therefore be used. It can also be used with custard tarts and many more pastries and cakes.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a