Le Cordon Bleu

Crème pâtissière

Pastry Cream

Preparation info
  • Yield:

    13 ounces

    • Difficulty

      Easy

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

Crème pâtissière is a thick custard used for filling pastries such as choux à la crème and éclairs as well as a variety of other pastry applications. It is translated into English as “pastry cream.” The recipe dates back to La Varenne (1653), who called it crème de pâtissier.

Ingredients

U.S. Metric
8 fl oz

Method

  1. Line a small serving tray or platter with plastic wrap.
  2. Pour the milk into a medium saucepan. Split the vanilla bean in half lengthwise and scrape out the seeds. Stir the seeds into the milk and bring it to a boil over medium-high heat. Add about one-quarter of the sugar to the milk and stir to dissolve it.
  3. Meanwhile, place the egg yolks in a small mi