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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.

785 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 €

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

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The 31 comments already posted on this recipe

Brilliant recipe, really well explained. Thank you!
Anonymous february 20^th 202209:53 31
If you keep it in a closed jar in the fridge, several days.
jh april 3^rd 201818:34 30
How far in advance can i make this?
Alison april 1^st 201813:20 29
Just made this, and it's way too sweet. Next time will reduce sugar to half.
Pam june 3^rd 201717:33 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
Fiona march 14^th 201706:19 27
Yes it is.
jh february 24^th 201714:47 26
Hi, I like to make custard tart and use confectionery custard as the filling. Is this recipe suitable for me? Janine
Anonymous february 23^th 201701:58 25
Yes, absolutely.
Anonymous april 28^th 201608:38 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.
Anonymous april 28^th 201600:16 23
I don't think so.
jh may 7^th 201308:31 22
Is this the pudding made for Pearl tapioca? If not is there a tapioca. Recipe?
Nicola may 7^th 201302:42 21
Good,but I need to know the equipment needed for it
Akiza Directioner february 6^th 201318:17 20
Yes
jh january 25^th 201309:09 19
Is this recipe suitable to use in Danish pastries>
Sheanne Carr january 24^th 201320:26 18
Make 360g of the recipe, take your 2 cups, and use the (small) remaining for something else.
jh december 24^th 201214:50 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.
kiska december 23^th 201214:42 16
I always prefer whole milk, but you can use skimmed if you prefer.
jh november 28^th 201221:34 15
What kind of milk does this recipe use? Whole, 2%, skim, etc...
Ashley november 18^th 201204:17 14
Yes
lindo november 1^st 201210:43 13
Could you use this in a Manchester Tart
casm october 30^th 201219:52 12
Increase volume of cornflour.
jh august 10^th 201214:50 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
DROSCAR august 10^th 201211:32 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.
jh january 21^th 201210:26 9
No you cant!
LOWONIAN january 20^th 201223:16 8
Yes you can.
jh october 17^th 201113:33 7
Can i replace corn flour for plain flour?
Anonymous october 15^th 201120:03 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.
jh june 2^nd 201109:34 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...
Adam june 1^st 201122:51 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.
jh february 1^st 201112:25 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
Rebecca january 31^th 201118:37 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!
Iowonian june 18^th 200917:40 1

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