An Introduction to Crème Pâtissière
French pastry cream, known as crème pâtissière (crehm pah-tee-see-air), is a classic and token recipe in French baking. It’s rich, creamy, and used in countless French pastries like fruit tarts, éclairs, and other cream-filled goodies.
Lucky for us, pastry cream is easy to make and simply requires a few ingredients and the right technique. So here it is laid out straight for you to replicate at home.
Tools you’ll need
- Medium saucepan
- Mixing bowl
- Whisk
- Fine mesh strainer
- Silicone spatula
Check out this article for more information on essential tools for French baking!
Ingredients
- 500 ml whole milk
- 4 egg yolks
- 100 g white sugar
- 40 g cornstarch
- 1 tsp vanilla extract or 1 vanilla bean
- 30 g unsalted butter
Step-by-Step Instructions
Step 1 – Whisk the Egg Mixture
Whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and lightens in color.
Step 2 – Heat the milk
Pour the milk into a saucepan and heat it over medium heat until it is steaming but not boiling.
Step 3 – Temper the eggs
Slowly pour a small amount of the hot milk into the egg mixture while whisking continuously. Then return everything back into the saucepan with the remaining milk and whisk.
This prevents your eggs from scrambling
Step 4 – Cook the pastry cream
Cook your mixture over low/medium heat whisking constantly until the mixture becomes thick and smooth.
The texture of the cream changes as the cornstarch activates and the eggs cook lightly. There will be a significant difference in the beginning texture and the end results.
You know your pastry cream is ready when your whisk leaves behind clear marks, and the mixture has come to a light boil. Do not boil aggressively!
Make sure to remove your pan from the heat once your cream is cooked so as not to overcook it!
Step 5 – If necessaru, strain your pastry cream
If your cream was slightly overcooked or contains thick pieces, strain your cream so as to smoothen the mixture.
Step 6 – Add the Vanilla and Butter
Once your pan is removed from the heat, stir in the vanilla extract, or the scraped vanilla bean, and the butter until they are fully incorporated.
Step 7 – Chill
Transfer your cream to a bowl and cover the surface directly with plastic wrap to prevent a dry skin from forming on the top.
Refrigerate for at least 2 hours.
Once your cream has cooled down, mix it with spatula to make it smooth again and use it as desired!
Tips for perfect pastry cream
It’s all in the technique, following these tips will ensure that your cream comes out smooth and thick.
- Whisk continuously while cooking
- Do not boil the cream aggressively! This will overcook the eggs.
- Use whole milk for the best texture
- Cover the cream with plastic wrap to the touch while chilling.
- Strain your cream if you notice any lumps.
Common Mistakes
Overheating the Custard
This can create a grainy texture that is not quite enjoyable when tasted. The cream is meant to melt in your mouth as opposed to being chewed.
Not tempering the eggs properly
Pouring the eggs directly into the hot milk can create a temperature and result in scrambled egg pieces in your cream. Again, not ideal for smoothness.
Not chilling properly
Chilling the cream allows it to reach its ideal consistency and makes it easier to fill pie crusts and other pastries.
Stopping the whisking
Keep whisking! Don’t stop until it is cooked and removed from the heat! This will prevent lumps from forming in your cream.
How to use pastry cream?
Pastry cream is versatile and can be used in a variety of desserts, or as a lovely spread on top of crêpes or waffles. Some other examples are:
- fruit tarts
- éclairs
- cream puffs
- mille-feuille
- brioche fillings
- layered desserts
Learning how to make crème pâtissière is a lovely investment as a beginner French pastry chef. It is simple and serves as the foundation for so many classic French desserts and pastries, you’ll definitely see it coming back around and popping up in future recipes. With time, you’ll learn to trust the cooking of your crème pâtissière and whip it up seamlessly in not time.
Master this technique, and you’re on the right track to create a wide variety of elegant French treats with confidence.
