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.
40 min.
Easy
720 g
5 IngredientsLast modified on: January 27th 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 7 min.
All in all: 40 min.
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.
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.
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.
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.
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 4 - 2 min.
Then slowly pour the hot milk onto the mixture while beating continuously until thoroughly mixed.
Stage 5 - 2 min.
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...
But it's better...
Stage 7 - 7 min.
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.
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...
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.
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.
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 % |
How much will it cost?
- For 720 g : $4.00
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
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
63 K3.8 1 hour 35 min.
Pear and chocolate tart with a hint of mint
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly...
33 K 2 hours
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
298 K 64.1 35 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.
32 K 60 min.
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.
187 K4.6 2 hours 20 min.
This recipe uses (among others)
Milk
Like these other recipes: Mascarpone fondant with two lemons, Potimarron (Japanese chestnut pumpkin) purée, Toasted almond cake, Muffin dough, Kugelhof for Nanou, ... See them all 60
Caster sugar
Like these other recipes: Fraisier (French strawberry cake), Far Normandy-Brittany, Coffee custard, Caramelized apple "moelleux" cake, Cannelés, ... See them all 352
Cornflour
Like these other recipes: Caramelized pear custard tart, Almond cream or frangipane, Leopard cake, Langoustine gratin, Blanquette of veal, ... See them all 33
Egg yolk
Like these other recipes: Crème de foie gras, Steamed leeks with morel sabayon, Crusty cockle tart, Paris-Brest, Eggs Comtoise, ... See them all 72
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...February 21th 2011304 K3.8 25 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011511 K 44.3 25 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.74 M 23.4 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011744 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address 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.
The 31 comments already posted on this recipe
In the past, when corn flour was not existing, that how pastry chef does.
You can also reduce caster sugar of one teaspoon and add a teaspoon of vanilla sugar instead.