Classic Crème Pâtissière

Name: Classic Crème Pâtissière
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Yield: 8 portions
Cuisine: French
Ingredients: 2 cups whole milk; 1 vanilla bean (split and seeds scraped); 6 large egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch; 2 tbsp unsalted butter (cut into small pieces)

140 min 8 portions Medium

All Recipes

Smooth and creamy custard perfect for filling pastries and desserts.

Prep

10 min

Cook

10 min

Total

140 min

Servings

Difficulty

Medium

Crème pâtissière, or pastry cream, is a versatile custard that forms the backbone of many classic desserts. Known for its rich and creamy texture, this custard is perfect as a filling for éclairs, choux pastries, and fruit tarts. The secret to a perfect crème pâtissière lies in the gentle cooking process that ensures a smooth, lump-free texture. This recipe offers a straightforward approach to creating a delicious crème pâtissière at home. By following these simple steps, you'll be able to create a custard that is as good as any pâtisserie in Québec or France. Whether you're a novice or an experienced baker, this recipe will guide you to success.

Instructions

Heat the milk

In a medium saucepan, heat the milk and vanilla bean (including seeds) over medium heat until just starting to simmer. Remove from heat.

Pro tip: Avoid boiling the milk to prevent scorching.

Whisk egg yolks and sugar

In a bowl, whisk the egg yolks and sugar until pale and thick. This should take about 2 minutes.

Pro tip: The mixture should fall in thick ribbons when the whisk is lifted.

Combine with cornstarch

Add the cornstarch to the egg mixture and whisk until smooth.

Temper the eggs

Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

Pro tip: Pour slowly to avoid cooking the eggs.

Cook the custard

Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and just starting to bubble, about 3-5 minutes.

Pro tip: The custard should coat the back of a spoon.

Finish and chill

Remove from heat, discard the vanilla bean, and stir in butter until melted. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.

Pro tip: Chilling helps the custard set properly.

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Tips & Tricks

Use whole milk for the creamiest texture.
Constant stirring prevents lumps from forming.
Chill thoroughly before using in pastries.
Vanilla beans provide a richer flavour than extract.

Frequently Asked Questions

How do I make a quick crème pâtissière?

Use this recipe and focus on efficient preparation, such as having all ingredients measured and ready.

What is the basic crème pâtissière recipe?

Combine milk, vanilla, egg yolks, sugar, and cornstarch. Cook until thick, then add butter and chill.

How do I make crème pâtissière for choux pastry?

This crème pâtissière recipe is perfect for filling choux pastry once chilled.

Is crème pâtissière easy to make?

With attention to detail and constant whisking, it is quite straightforward to make.

How is crème pâtissière made in Québec?

Québec recipes typically follow the classic French method with a focus on rich, creamy texture.

Serving Suggestions

Once your crème pâtissière is ready, it can be stored in the refrigerator for up to 3 days. Ensure it is covered with plastic wrap directly on the surface to prevent a skin from forming. Serve it as a filling for éclairs, profiteroles, or even as a layer in a trifle. Pair it with fresh fruits for a light dessert or use it to elevate a simple sponge cake.