| | | |

Crème Patissiere

Close up of a Patisserie cream filled Paris Brests Choux

Creme patissiere, also known as pastry cream, is a thick and creamy custard made from a delicious blend of milk, eggs, sugar, and flour or cornstarch. It is a staple ingredient in the pastry kitchen and is commonly used to fill cakes, as well as choux pastries like éclairs, mille-feuille, fruit tarts, and other delectable desserts.

Creme patissiere is a creamy, thick custard made from a mixture of milk, eggs, sugar, flour or cornstarch that is cooked using a Stove top (or Thermomix).

A banner ad for our YouTube channel.
We have a YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

You can cook it on the stovetop or use a Thermomix for a smooth and consistent texture. Using a Thermomix takes away the need for standing over the stovetop whipping and checking temperatures.

To add more depth and flavour to your creme patissiere, you can mix in a variety of complementary flavours like vanilla beans, liqueurs, chocolate, coffee, or fruit purees. Whipped cream is also a great addition to lighten up the custard and give it a fluffy texture. Whether you’re spreading, piping, or dolloping it onto your pastry masterpiece, creme patissiere is a versatile and delicious ingredient that will take your desserts to the next level.

There are many ways you can make and prepare even the most basic recipes. This is my version of cream patissiere. I find that adding more eggs can become too eggy in flavour (although you can counteract this with vanilla or other flavours).  In order to avoid wasting egg whites, I use two whole eggs.

You may prefer to use four egg yolks for a beautiful and rich taste, but I’m not sure that many people can really tell the difference.  If you do this, remember that you can freeze the whites.  They will last for up to 8 months in the freezer.

Take it a bit slower when using whole eggs. Applying the heat, or use a Thermomix with my instructions, and you’ll have no problems with splitting.

Top tips for making creme patissiere

  • Eggs are the main flavouring, colouring and thickening agent. So use the freshest you can for the best results.
  • Cornflour is used as a stabilising and thickening agent
  • Boiled milk is added gradually into the egg mixture for the conventional method, to ensure the eggs will not cook immediately.
  • Use a low heat setting when cooking off the whole mixture over a stove. This is to prevent burning or 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.
  • When cooled and whisked, creme patissiere is best used immediately. However, it can be kept in the fridge for up to 3 days while still at the pudding stage. Make sure you cover it with a cartouche to prevent skin from forming.

Patisserie cream filled Paris Brests Choux

Creme Patissiere

4.74 from 15 votes

5 stars tells us you love the recipe

Creme Patissierie (or Cream Pat, if you're an Aussie) is one of the basics you learn as a pastry chef. It's used in so many recipes. This recipe is much quicker and easier to make in a Thermomix so the time is different.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Medium
Course Basic recipe
Cuisine French
Servings 600 ml
Method Thermomix and Conventional


  • 1 Thermomix or Stove top


  • 500 ml Milk
  • 1 Vanilla bean pod or 2 tsp of good vanilla paste
  • 100 gm Castor sugar
  • 2 Eggs size isn’t too critical for this recipe but as a rule 52- 56 gm each
  • 55 gm Cornflour
  • 1 pinch Salt


Method Stove top

  • Prepare Vanilla Milk:
    Place the milk and vanilla (either the split bean and seeds or the vanilla bean paste) in a saucepan. Heat over medium-high until it simmers, almost boiling.
  • Mix Ingredients:
    In a separate bowl, whisk together the sugar, eggs, cornflour, and salt until smooth and lump-free. Set aside.
  • Temper the Eggs:
    When the milk is steaming and just under a boil, remove from heat. Slowly pour half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  • Combine and Cook:
    Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, stirring vigorously with a silicone spatula to prevent sticking, until the mixture thickens (about a few minutes).
  • Final Cook:
    Reduce heat to low and continue cooking for another 1-2 minutes, whisking constantly to cook out the flour taste and ensure a smooth consistency.
  • Cooling:
    Pour the custard into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. If any lumps have formed, strain the custard through a sieve.
  • Chill:
    Allow the custard to cool to room temperature, then refrigerate for a few hours until completely chilled.
  • Final Preparation:
    Before using, whisk the chilled pastry cream to smooth out the texture.

Method Thermomix- if you have a TM6 use Thicken Mode. See notes

  • As you know, use the same ingredients, weigh them all in together, pop the MC in and mix for 6 seconds/speed 6
  • Then set for 6 mins/80°c/speed 3
  • Scrape down the sides place the simmering basket on top of the lid and set again for 8mins/100°c/speed 3.5
  • 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.
  • 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.


This recipe uses whole eggs.  Most recipes use just yolks but if you don’t want waste, this is a great method.
For Thicken mode weigh all your ingredients into the TM bowl and set 100°C Thicken.  Follow on with steps 4 and 5.  Too easy. 

Want to know more?

Do you have leftover egg whites? Maybe it’s time for some meringue.

Or, maybe you’d like to join us for a course on Perfect Shortcrust Pastry.

Perfect Shortcrust pastry


  1. I’ve been using Thicken; is there an advantage in following this method instead? Thank you

  2. Hi, just wondering how I make this into a chocolate Creme Patissiere for the Thermomix please? Thanks heaps!

    1. Hi Katie,

      Depending on how chocolatey you want it to be, I would add around 40 – 50g of good quality cocoa powder. Sift it in with the cornflour, adding it at the same time. Does that make sense?
      I use callebaut cocoa powder. Don’t use drinking cocoa. It has a whole lot of other stuff in it. 😉

  3. Just wondering if these can be made in advance? Will a tart shell hold up if made in the morning for a night event?

    1. Hi Stacey,
      If you’re referring to the choux pastry, it would have to be cooked off well before filling, then refrigerate. If the choux is too soft, it will only get softer over the day. You could make the components and fill them later in the day, though. You will need to cover the filling on the surface with cling film then whip it back up before piping.
      I hope that makes sense.

4.74 from 15 votes (14 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating