1,559 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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

Name: Confectioner's custard (Crème pâtissière, or French pastry cream)
Prep time: 29 min
Cook time: 7 min
Total time: 36 min
Yield: 720 g
Cuisine: French
Ingredients: 6 egg yolks; 100 g caster sugar; 500 ml milk; 40 g cornflour; 1 vanilla pod

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

783 K 31× 4.0/5 (126 reviews)

40 min.

Easy

3.75 €

720 g

5 Ingredients

Last modified on: January 27^th 2017

For 720 g, you will need:

1 6 egg yolks
2 100 g caster sugar
3 500 ml milk
4 40 g cornflour
5 1 vanilla pod
Total weight: 765 grams

Times for this recipe

Preparation: 30 min.

Cooking: 7 min.

All in all: 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 20 min.

Confectioner's custard (Crème pâtissière, or French pastry cream) : Stage 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) : Stage 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) : Stage 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) : Stage 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) : Stage 5

Transfer the mixture back into the pan.

Stage 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) : Stage 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

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

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

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.

Source: After Gaston Lenôtre.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	150 RDI=10 %	60 RDI=10 %	1,360 RDI=70 %	5,680 RDI: 70 %
Per 100 g	6 RDI=2 %	20 RDI=2 %	8 RDI=1 %	180 RDI=9 %	740 RDI: 9 %

Possible allergens in this recipe: egg, milk

How much will it cost?

For 720 g : 3.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 20

Saint Honoré cake

The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
141 K4.7 2 hours 55 min.

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...
87 K 1 hour 50 min.

Pear verbena tarts

Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
51 K 60 min.

Strawberry Verveine Tart

This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
79 K3.8 1 hour 35 min.

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.
62 K5 1 hour 15 min.

This recipe uses (among others)

Other recipes you may also like

How to keep a tart pastry case crisp

The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom of the tart. This seals the pastry and it will stay crisp. French pastry chef have a verb for that, it's "chablonner".

June 12^th 2013184 K4.7 1 hour

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

February 21^th 2011412 K4.4 2 hours 55 min.

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.

March 26^th 2013301 K4.3 2 hours 40 min.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

October 3^rd 20192.15 M 23.7 7 hours 55 min.

Poached eggs

Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.

January 8^th 2013332 K5 2 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 31 comments already posted on this recipe

Brilliant recipe, really well explained. Thank you!
Posted by Anonymous february 20^th 2022 at 09:53 n° 31
If you keep it in a closed jar in the fridge, several days.
Posted by jh april 3^rd 2018 at 18:34 n° 30
How far in advance can i make this?
Posted by Alison april 1^st 2018 at 13:20 n° 29
Just made this, and it's way too sweet. Next time will reduce sugar to half.
Posted by Pam june 3^rd 2017 at 17:33 n° 28
Hi 😄 Thank you for this wonderful recipe. I thought you might like to know that I made it with coconut cream instead of milk and it worked great. Thanx again
Posted by Fiona march 14^th 2017 at 06:19 n° 27
Yes it is.
Posted by jh february 24^th 2017 at 14:47 n° 26
Hi, I like to make custard tart and use confectionery custard as the filling. Is this recipe suitable for me? Janine
Posted by Anonymous february 23^th 2017 at 01:58 n° 25
Yes, absolutely.
Posted by Anonymous april 28^th 2016 at 08:38 n° 24
I had a wonderful eclair filled with a pistachio cream, it was kind of thick, could I use this for a base to make it.
Posted by Anonymous april 28^th 2016 at 00:16 n° 23
I don't think so.
Posted by jh may 7^th 2013 at 08:31 n° 22
Is this the pudding made for Pearl tapioca? If not is there a tapioca. Recipe?
Posted by Nicola may 7^th 2013 at 02:42 n° 21
Good,but I need to know the equipment needed for it
Posted by Akiza Directioner february 6^th 2013 at 18:17 n° 20
Yes
Posted by jh january 25^th 2013 at 09:09 n° 19
Is this recipe suitable to use in Danish pastries>
Posted by Sheanne Carr january 24^th 2013 at 20:26 n° 18
Make 360g of the recipe, take your 2 cups, and use the (small) remaining for something else.
Posted by jh december 24^th 2012 at 14:50 n° 17
Could you please list the exact amounts of all the ingredients for making less. I need to use this custard in a cake and that recipe says 2 cups of CREMA PASTICCERA - it's an Italian recipe, so I am guessing this is what they mean... How much of each ingredient will I need to end up with 2 cups of this creme? thanks a lot.
Posted by kiska december 23^th 2012 at 14:42 n° 16
I always prefer whole milk, but you can use skimmed if you prefer.
Posted by jh november 28^th 2012 at 21:34 n° 15
What kind of milk does this recipe use? Whole, 2%, skim, etc...
Posted by Ashley november 18^th 2012 at 04:17 n° 14
Yes
Posted by lindo november 1^st 2012 at 10:43 n° 13
Could you use this in a Manchester Tart
Posted by casm october 30^th 2012 at 19:52 n° 12
Increase volume of cornflour.
Posted by jh august 10^th 2012 at 14:50 n° 11
Need to make a thick version which will hold well between the puff pastry top and bottom in a classic 'english' vanilla slice and noy quickly soak and toughen the pastry = ant suggestions
Posted by DROSCAR august 10^th 2012 at 11:32 n° 10
I confirm: yes you can! The cream will be a bit less smooth but it's ok.
In the past, when corn flour was not existing, that how pastry chef does.
Posted by jh january 21^th 2012 at 10:26 n° 9
No you cant!
Posted by LOWONIAN january 20^th 2012 at 23:16 n° 8
Yes you can.
Posted by jh october 17^th 2011 at 13:33 n° 7
Can i replace corn flour for plain flour?
Posted by Anonymous october 15^th 2011 at 20:03 n° 6
Yes it could be, I use vanilla beans because it's very common in grocery here (France).

You can also reduce caster sugar of one teaspoon and add a teaspoon of vanilla sugar instead.
Posted by jh june 2^nd 2011 at 09:34 n° 5
Does it have to be a vanilla bean? Can it be vanilla extract, as the beans are difficult to find in the everyday grocery store...
Posted by Adam june 1^st 2011 at 22:51 n° 4
Hello,Not more than one or two days in the fridge I'm afraid, because with time confectioners custard will finally wet the cake too much.Yes, in the fridge absolutely because there is egg yolks in.
Posted by jh february 1^st 2011 at 12:25 n° 3
Helloi have been asked to make a sponge cake with confectioners custard and fresh strawberries as the filling. How long will this recipe keep for? Also does it have to be kept in fridge? As lady would like the cake iced which can't be kept in fridge.thanks in advance for any advice
Posted by Rebecca january 31^th 2011 at 18:37 n° 2
This recipe turned out very well in the chinois I made but I added apricot brandy instead of eau de vie de mirabelle. Big mistake. It was terrible. No fault to the pastry cream recipe though the flavor and texture on the remake without the brandy was fantastic!
Posted by Iowonian june 18^th 2009 at 17:40 n° 1

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.