Crème Pâtissière

Crème pâtissière, or pastry cream, is a thick French custard made from milk, egg yolks, sugar and starch, usually flour, cornstarch or a combination. It is cooked until the starch gelatinizes and the mixture thickens, producing a stable filling for pastries, tarts and desserts.

How pastry cream is prepared

1. Heat the milk with vanilla or other aromatics.
2. Whisk egg yolks and sugar, then incorporate the starch until smooth.
3. Temper the yolk mixture with some hot milk, whisking continuously.
4. Return the mixture to the pan and cook while whisking until it thickens and reaches a full, controlled boil.
5. Continue cooking briefly according to the starch and recipe so the starch is fully cooked.
6. Transfer to a shallow container, cover the surface directly and cool rapidly under approved food-safety procedures.

Uses and pastry applications

Crème pâtissière is used to fill éclairs, choux buns, mille-feuille, fruit tarts, brioche and other pastries. It can be flavoured with chocolate, coffee, citrus zest, praline or other ingredients.

Crème pâtissière and its derivatives

• Crème diplomate: pastry cream lightened with whipped cream, often stabilized with gelatin.
• Crème mousseline: pastry cream enriched and emulsified with butter.
• Crème chiboust: pastry cream combined with Italian meringue, traditionally stabilized with gelatin.

Crème pâtissière versus crème anglaise

Crème pâtissière contains starch and is thick enough to hold as a filling. Crème anglaise is a thinner custard sauce thickened only by egg yolks and is not normally used as a stand-alone pastry filling.

Chef’s tip: Whisk continuously as the cream thickens to prevent scorching and lumps. Cool it quickly, keep it refrigerated and use it within the storage period specified by your food-safety plan.

Key distinction: Crème pâtissière is a cooked, starch-thickened pastry custard; it is not simply a thicker version of crème anglaise.