Confectioner's custard (Crème pâtissière, or French pastry cream)


Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
612,871 304.2/5 for 92 ratings
Grade this recipe:

Last modified on: January 27th 2017

For 720 g, you will need:

Change these quantities to make: 240 g 360 g 720 g 1 kg 440 g 2 kg 160 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
29 min.7 min.36 min.
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Step by step recipe


Stage 1 - 20 min.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #1
Pour 500 ml milk into a pan, and add the inside of 1 vanilla pod (the little black seeds) after carefully scraping them out with the tip a knife.

Bring to the boil on medium heat. As soon as it boils, take off the heat, cover and leave vanilla to infuse 10 minutes.

Stage 2 - 2 min.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #2
Meanwhile, put 6 egg yolks in a bowl and add 100 g caster sugar, and without delay beat to mix thoroughly.

It is not necessary to beat for a long time to whiten, so it can be done by hand with a whisk in 1 minute.

Stage 3 - 3 min.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #3
Add then 40 g cornflour, and beat again with the whisk.

Stage 4 - 2 min.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #4
Then slowly pour the hot milk onto the mixture while beating continuously until thoroughly mixed.

Stage 5 - 2 min.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #5
Transfer the mixture back into the pan.

Stage 6
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #6
Unlike for crème anglaise or crème brûlée, it is not essential to remove the froth, it will get mixed in during cooking.

But it's better...

Stage 7 - 7 min.
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #7
Put the pan on low-medium heat, and cook gently while beating continuously.

It's important to scrape the whisk over the bottom of the pan to avoid custard sticking.

Stage 8
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #8
Cooking is complete when custard is of a good consistency, in other words like a thickish purée, but not too firm..

The custard thickens quite quickly, especially if the heat is high, so do not to hesitate to take pan off heat, while continuing to stir, if this happens.

Also, remember that your custard will continue cooking for a little while after being removed from the heat, so bear this in mind when deciding at what point to stop...

Stage 9
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #9
Once custard is finished, cover the pan to avoid a skin forming.

Later, if you use the custard cold and it is too stiff, beat one or two tablespoonsful of cream into it vigorously.

Stage 10
Confectioner's custard (Crème pâtissière, or French pastry cream) : Photo of step #10
When finished, cream is very hot, if you want to use it immediately you should cool it.

The easier solution is to put it in the fridge, but it's quite long.

The best way is to proceed as chefs, and spread it on a plastic film (to protect from the air) then put it in the fridge.

Stage 11
This short video show you how to proceed.

Remarks

It's possible to flavour confectioner's custurd with other things rather than vanilla: coffee, alcohols, etc... You can also make a chocolate custard by folding about 100 g of chocolate, broken in small pieces into the custard with the whisk while it is still hot.

Keeping:

Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,356 Kcal or 5,677 Kj48 gr146 gr64 gr
68 %19 %14 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
178 Kcal or 745 Kj6 gr19 gr8 gr
9 %2 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Note : These prices are only approximate.

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See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Almond tuiles, Chaud-froid of grapefruit, pineapple and lime custard , Ciabatta, Pancake batter, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Citrus syrup, Fresh fruit in sabayon, Oaty walnut cake , Peach and verbena feuilleté, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Gâteau Basque , Caramelized pear custard tart, Du Barry soup, Sicilian Epiphany Pie, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Fish in white wine, Blanquette of veal, Sicilian Epiphany Pie, You should not leave egg yolks in contact with sugar, ... All

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