I’ve been asked to post my basic recipe for creme patissiere

, and as I always try to share my favourite recipes with everyone, here it is.

Creme patissiere is a creamy, thick custard made from a mixture of milk, eggs, sugar, flour or cornstarch that is cooked on the stove.  It’s a staple cream in the pastry kitchen, used to fill cakes, choux pastry like éclairs, mille-feuille, fruit tarts and other delicacies.

Patisserie cream filled Paris Breasts Choux

Vanilla beans, liqueurs, chocolate, coffee and fruit purees are some complementary flavours that are added to the cream before spreading, piping or dolloping onto your masterpiece. Whipped cream may also be added to the cream patissiere for a lighter result.

There are so many ways you can make and prepare even the most basic of recipes. This is my version of Creme Pat. I find if you add more eggs it becomes too eggy in flavour although you can counteract this with vanilla or other flavours.  And rather than waste egg whites, I use two whole eggs.

If you use four egg yolks instead of two whole eggs, it will taste beautiful and rich, but I’m not sure many people could tell the difference.  You can always freeze the whites.  They last up to 8 months in the freezer.

When using whole eggs take it a bit slower when applying the heat or use a Thermomix with my instruction, you’ll have no problems with splitting.

Creme patissiere
Creme or Cream Patisserie. YUM
Serves: 600 ml
  • 500 ml Milk
  • 1# Vanilla bean pod
  • 100 gm Castor sugar
  • 2 # Eggs (size isn’t too critical for this recipe but as a rule 55- 59 gm)
  • 55 gm Cornflour
Method Stovetop
  1. Bring the milk to the boil, mixing in the vanilla pod and 50gm castor sugar
  2. Whisk together eggs and 50gm of castor sugar
  3. Add sifted corn flour
  4. Mix in well
  5. Add half the warm milk to the flour mixture and whisk in well ensuring there are no lumps
  6. Place back on the stove and bring back to the boil, stirring until it thickens
  7. As soon as it's done pour off into a bowl or tray and cover with clingfilm or similar. This will prevent the air from getting to it and forming a skin.
  8. When it’s cool, and you’re ready to use it whip it up with a whisk and pipe or fold in some whipped cream and pipe.
Method Thermomix
  1. As you know, use the same ingredients, weight them all in together pop the MC in and mix on speed 6/6second
  2. Then set to speed 3 - 3.5/6 mins/ 80c.
  3. Scrape down the sides and set again on speed 3.5/8mins/100 c.
  4. As soon as it's done pour off into a bowl or tray and cover with clingfilm or similar. This will prevent the air from getting to it and forming a skin.

My 3 top tips for making creme patisserie

  • Eggs are the main flavouring, colouring and thickening agent. So use the freshest you can for best results.
  • Cornflour is used as a stabilising and thickening agent
  • For the Conventional method, boiled milk is added gradually into the egg mixture to ensure the eggs will not cook immediately.
  • When the whole mixture is cooked off over a stove, low heat is preferred to prevent burning and overcooking of the cream.
  • If cooking on a stovetop, you need to use a silicon spatula that will keep the creme from sticking.  Wooden spatulas hold in water, flavours and other things you don’t need to think about.  Keep stirring.
  • Creme patissiere is best used immediately once cooled and whisked. When it is still at the pudding stage, it can be kept for up to 3 days in the fridge.


Please enter your comment!
Please enter your name here

Rate this recipe: