Creme Patissiere – Tutorial

There are a number of different custards and creams that are often used in baking. Crème Patissiere is a thick French custard (thickened with starch) widely used in many French pastries and desserts, such as: éclairs, croquembouche or profiteroles.


  • 500ml milk
  • 1/2 vanilla bean, seeds scraped out
  • 5 egg yolks
  • 125gm caster sugar
  • 50gm cornflour.


Heat the milk, vanilla bean and seeds gently until just boiling. Remove from stove and cool slightly.

In a separate mixing bowl whisk egg yolks and caster sugar together until thick and creamy and eggs have turned a pale colour.

Stir in cornflour to the egg mix.

Remove vanilla bean from milk. Gradually add the milk to the egg mixture stirring at the same time.

Put mixture back in saucepan and return to a medium heat, stirring continuously until mixture thickens and boils. Boil for one minute, stirring all the time.

Tip: As the mixture thickens lumps will form. Don’t panic, just keep stirring briskly.

Pour into a shallow dish and cover with plastic wrap. Allow to cool slightly, then place in the fridge to cool completely.

Tip: The plastic wrap should be laid directly on the crème patissiere in order to prevent a skin from forming.

Once cold, place in the bowl of a stand mixer and whisk until smooth.


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