Pâtissiere custard

The cream pâtissiere is used in pastry to fill tarts & tartlets , and pastries like millefeulles, eclairs....


It is usually flavoured with vanilla , coffee , chocolate , or praline, but whiskey , Grand Marnier or some fruits' liquor also could be used . 


Ingredients :

4 eggs (200 g)

250 g caster sugar

1 litre full fat or semi-skimmed milk 

80 g of maizena (corn starch) or special powder for flan and creme pâtissiere

100 g of butter (optional)

In a saucepan , bring to the boil the milk with the 125 g of sugar .


Put the eggs  and the remaining 125 g of sugar into a large bowl and whisk well..


Then add the corn starch and whisk to combine 


Remove the pan from the heat , and pour 1/3 of the boiling milk on top of the eggs' mixture stir with a hand whisk (Picture 1)


Then pour the eggs' & milk  mixture in the pan with  the rest 2/3 of boiling milk  and stir with a hand this (Picture2).


Put the mixture on the head and bring to the boil at small heat . Cook the crème patissiere for 3 minutes and whisk the it continuously. (Picture 3).

Picture 1

Picture 2

Picture 3

Remove the pan from the heat, add the butter (or chocolate) and stir until the butter (or chocolate) has melted (Picture 4).

The butter give a nice consistency to your custard, however is not mandatory to add it., moreover for the chocolate version butter is not needed.


Pour the cream into a large bowl (or in a cooktop), the crème needs to cool down quickly (Picture 5).


Put a layer of cling film over the top , in direct contact with the surface of the cream to prevent the formation of a crust (Picture 6).


Cool in the fridge for 1-2 hours or in the freezer for 20 minutes before use . 

  Picture 4

Picture 5

Picture 6

Whisk patissere custard before use it. 

For the vanilia or coffee version, add the extract at this stage (Picture 9)

  Picture 7

Picture 8

Picture 9