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.
554,339 304.2/5 for 68 ratings
Grade this recipe:

Last modified on: January 27th 2017

For 720 g, you will need:

Change those ingredients for: 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.
Keeping: Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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.

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?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Millefeuille
Millefeuille

Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
273,1274.6/5 for 5 ratings 1 hour 42 min.
Strawberries with mint and cream
Strawberries with mint and cream

Minty confectioner's custard, diced strawberries and whipped cream.
205,9225/5 for 13 ratings 1 hour 30 min.
Strawberry Verveine Tart
Strawberry Verveine Tart

This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
36,9143.8/5 for 17 ratings 1 hour 31 min.
Saint Honoré cake
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.
81,3834.7/5 for 15 ratings 2 hours 51 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...
3,709 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: Crème caramel, Alsatian apple tart, Little vanilla, clementine and chestnut verrines, Thin endive tart, Dipping bread with cheese, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Chouquettes, Nougatine, Blackcurrant, vanilla and lime verrine , Norman flambéed apples, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Boeuf (beef) bourguignon, Chestnut moelleux, Pumpkin (or potimarron) soup, Lemon Confectioner's Custard, Peach and verbena feuilleté, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Hazelnut and orange cake, Gâteau Breton (Brittany butter cake), Fresh mint ice-cream, Ramekins of duchess potatoes, ... All

Other recipes you may also like

[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
96,691 14.6/5 for 11 ratings 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.
99,4554.8/5 for 5 ratings 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...
208,471 284.1/5 for 31 ratings 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.
86,3444.8/5 for 20 ratings 33 min.
[Scandinavian cocktail]
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
75,1005/5 for 1 ratings 54 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-22)

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 10 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