Pastry Cream

Crème Pâtissière

Preparation info

  • Makes

    1¼ Cups

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A CLASSIC pastry cream—the creamy filling used in éclairs and Napoleons, as the base for most dessert soufflés, and as the filling for many fruit tarts—is made by boiling milk, flour, sugar, and egg yolks together until a smooth, thick, and creamy sauce is formed.

One of the most common mistakes in making a pastry cream is to undercook it. People generally stop cooking when the pastry cream first comes to a boil. If you follow the method below and cook and whisk the pastry cream an