How to Make Creme Patissiere

Creme patissiere, also known as pastry cream, is a luscious, thick and smooth custard that is cooked over the stove until thick and creamy. Eggs, milk, cornflour, sugar and vanilla are added to a pot and slowly simmered over a low heat until the ingredients emulsify and create a stabilised pastry cream perfect for piping, filling and baking.

Creme patissiere is used as a base or filling in many baked goods such as:

• Eclairs
• Mille Feuille
• Custard Tartlets
• Pasteis de Nata
• Cakes, pastries and tarts

Here’s a recipe for creme patissiere that is an absolute must-try!

Makes about 200ml

INGREDIENTS

• 6 egg yolks
• 120g sugar
• 10ml flour
• 20ml cornflour
• 500ml milk
• 1 vanilla pod
• 30ml butter

METHOD

ADD the eggs and 60g of the sugar to a mixing bowl and beat until light and fluffy.

SIFT in the flour and cornflour, mix well to combine.

ADD the milk, remaining sugar and vanilla to a heavy bottomed pot. Bring to an almost simmer.

ONCE the milk is about to start bubbling, remove from the heat. Whilst beating the egg mixture, add the milk bit by bit, making sure to keep thoroughly mixing the eggs so they do not cook from the heat of the milk. Once all the milk has been added, place the mixture back into the pot and over a medium heat on the stove.

BRING. the mixture to a light boil again, stirring constantly to thicken and prevent curdling and lumps. Stir through the butter.

STRAIN the thickened creme patissiere through a fine mesh sieve to remove any unwanted lumps and pour into a bowl or jug.

IF not using immediately, place a piece of clingfilm directly onto the surface of the creme patissiere to prevent a skin from forming. Place in the fridge until needed.

USE to fill eclairs, doughnuts, cakes and more. Use within two days.

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Print Recipe

Creme Patissiere

Serves: 200ml

Ingredients

• 6 egg yolks
• 120g sugar
• 10ml flour
• 20ml cornflour
• 500ml milk
• 1 vanilla pod
• 30ml butter

Instructions

1

ADD the eggs and 60g of the sugar to a mixing bowl and beat until light and fluffy.

2

SIFT in the flour and cornflour, mix well to combine.

3

ADD the milk, remaining sugar and vanilla to a heavy bottomed pot. Bring to an almost simmer.

4

ONCE the milk is about to start bubbling, remove from the heat. Whilst beating the egg mixture, add the milk bit by bit, making sure to keep thoroughly mixing the eggs so they do not cook from the heat of the milk. Once all the milk has been added, place the mixture back into the pot and over a medium heat on the stove.

5

BRING. the mixture to a light boil again, stirring constantly to thicken and prevent curdling and lumps. Stir through the butter.

6

STRAIN the thickened creme patissiere through a fine mesh sieve to remove any unwanted lumps and pour into a bowl or jug.

7

IF not using immediately, place a piece of clingfilm directly onto the surface of the creme patissiere to prevent a skin from forming. Place in the fridge until needed.

8

USE to fill eclairs, doughnuts, cakes and more. Use within two days.