Crème Pâtissière

Essential Technique

Preparation info
  • Makes about

    725 g

    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

A starch-thickened custard cream, crème pâtissière is a versatile and delicate filling for cakes and pastries of many types. This recipe is thickened with cornflour because it allows the crème pâtissière to be whisked smooth before spreading, which might liquefy a crème pâtissière thickened with flour. Be careful to bring the crème pâtissière to the full boil when cooking if (it won’t make the egg yolks scramble; the starch prevents this) or the crème pâtissière won’t be thick enough to spr