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.
634K 30 104 4.2
Grade this recipe:

Last modified on: January 27th 2017

Keywords for this recipe:ConfectionerCustardBakeryPastryDessertVanilla

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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Pains briochés aux raisins
Pains briochés aux raisins

This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
106K4.8 2 hours 37 min.
Yvetot Douillons
Yvetot Douillons

This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
49K4.3 1 hour 3 min.
Paris-Brest
Paris-Brest

The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.
160K4.6 2 hours 18 min.
Peach and green tea tart
Peach and green tea tart

This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
27K5 1 hour 11 min.
Diplomat cream
Diplomat cream

Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
28K 1 hour 47 min.
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: Potimarron (Japanese chestnut pumpkin) purée, Profiteroles, Alsatian apple tart, Hamburger buns, Nantes Tourton, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Breton apple and rhubarb tart , New tiramisu, Pitta bread, Toasted-flour biscuits, Eggs meurette, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Blanquette of veal, Rabbit civet "à la normande", Mushroom velouté, Lemon Confectioner's Custard, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Chocolate mousse with hazelnuts, Pain perdu, Household cake (Gâteau de ménage), Langoustine sabayon tart, ... All

Other recipes you may also like

Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
510K 14.6 1 hour 27 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
530K 24.3 2 hours 34 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.5M 284.2 7 days 15 min.
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
382K4.8 33 min.
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
270K5 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 30 comments or questions on this recipe

Follow this recipe (as 11 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page