Le Cordon Bleu

Pastry Cream

Crème Pâtissière

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Crème pâtissière is very similar to crème Anglaise in terms of ingredients and method. The major differences are that in crème pâtissière (1) the milk is boiled, (2) half the amount of egg yolks is used, and (3) flour (or cornstarch) makes up part of the ingredients list. This combination produces a stable cream that is perfect for filling pastries such as éclairs, choux, and religieuse. Crème pâtissière can be flavored in a number of ways including with vanilla, chocolate, or coffee.
  1. Split a vanilla bean lengthwise.

  2. Scrape out the seeds from the inside.

  3. Add the seeds to the milk.

  4. Stir until incorporated, and place on the heat.

  5. Add about three-quarters of the sugar to the egg yolks.

  6. Add the remaining sugar to the heating milk. Stir to dissolve.

  7. Whisk the sugar into the egg yolks.

  8. Keep whisking until homogenous and the yolks take on a light yellow color.

  9. Add the flan powder, or mixture of flour and cornstarch.

  10. Stir until well combined.

  11. Temper the mixture by adding some hot milk.

  12. Stir well.

  13. Pour the tempered yolks into the remaining milk.

  14. Place back on the heat and bring to a boil. Cook 1 minute whisking constantly.

  15. Transfer to a clean bowl.

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