Crème Pâtissière
Crème Pâtissière
Crème Pâtissière
Crème Pâtissière, often called pastry cream or simply crème pât, is a rich and creamy custard used in a wide variety of desserts. Made from milk, egg yolks, sugar, flour or cornstarch, and often flavoured with vanilla, it has a smooth, thick texture that makes it ideal for filling pastries and baked goods. Unlike Crème Anglaise, it is cooked to a thicker consistency, allowing it to hold its shape.
One of the most common uses for crème pât is as a filling for pastries. It is the star ingredient in classics like éclairs, cream puffs, and mille-feuille. Its rich flavour and stability make it perfect for layering in desserts, ensuring every bite is indulgent and satisfying. It can also be used in fruit tarts, providing a creamy base that pairs beautifully with fresh or glazed fruit (https://kookssecrets.com/category/pastry-and-desserts/).
Pastry Cream (creme patissiere)
Equipment
- 1 medium bowl
- 1 Pot with heavy base if using a pot with thin base be careful the pastry cream doesn't burn adjust the heat as required keep whisking continuously.
- 1 whisk
- 1 Pairing knife
- 1 sieve maybe – you won't have lumps don't worry!
Ingredients
- 200 ml Cream
- 30 grams Custard powder
- 30 grams Plain flour
- 300 ml Milk Long-life Milk is good to use as it has heat resistance and more stable when being cooked.
- 2 grams Vanilla beans
- 4 each Egg yolks
- 80 grams Caster sugar
- 50 grams Unsalted butter
Instructions
Getting ready to cook
- Weigh all ingredients ready
- Seperate the eggs (save or freeze the egg whites for later use)
- Split the vanilla pod lengthways and with the point of the paring knife scrape out the seeds.
- Add the cream, milk, and vanilla in a thick bottom pan.
- Bring the milk to the boil with the vanilla pod.
- Place the egg yolks sugar, and custard powder in to a bowl.
- Whisk the eggs, flour, sugar, and custard powder in a separate bowl to make a smooth paste.
- like this…
Cooking the creme patiisiere
- Add half the milk to the paste whisking continously.
- Add paste mix to the remainder of the milk. Add and return to the heat stirring until the mix has thickened.
- Cook the mix for 10-15 minutes.
- If there are any lumps pass through the fine strainer.
- add the butter whisk in the warm mix
- Pour in to bowl and leave to cool.
Notes
Crème pâtissier is highly versatile
Crème pâtissièr is highly versatile and can be adapted to suit different flavours and recipes. It can be infused with coffee, chocolate, citrus, or spices like cinnamon or nutmeg to complement specific desserts. Adding whipped cream to pastry cream creates crème légère, a lighter version often used in layered desserts. This flexibility makes it a favourite among pastry chefs for creating unique and delicious treats.
Beyond its role as a filling, crème pât can also be used as a component in more elaborate desserts. It serves as a base for mousses or soufflés and is often layered with sponge cake in trifles. When baked, it transforms into a firm yet creamy texture, making it ideal for custard pies and Danish pastries. Its ability to be baked or used fresh adds to its appeal in both traditional and modern recipes.
Another advantage of crème pâtissière is its ease of preparation and storage. It can be made ahead of time and refrigerated, allowing bakers to prepare desserts efficiently. Its thick texture and stability mean it holds up well in piping bags, making it easy to create decorative designs or fill intricate pastry shapes.
Crème pâtissièr is a cornerstone of patisserie, celebrated for its rich texture, delicious flavor, and incredible versatility. Whether used in simple bakes or complex creations, it adds a touch of elegance and indulgence to any dessert.
