Recipe for a Basic Crème Patissière (Pastry or Baker’s Cream)

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

500 ml Milk (or half Cream to Milk)
2 Extra Large Free Range Eggs, separated
2 Extra Large Egg Yolks
100 – 125 ml Castor Sugar (I prefer it not too sweet)
45 ml Flour (3 Tbsp)
10 ml (2t) Cornflour
½ Vanilla Pod, Scraped
Pinch of Salt (Optional)


  1. Cream the Yolks and Sugar. Add the Flours and a little Milk to make a smooth paste.
  2. Infuse the Milk and Vanilla together. Place a lid onto the pot and set aside for 5 minutes.
  3. Temper the Hot Milk over the Egg Mixture and combine until smooth. Strain to remove any Egg Membranes and to ensure a smooth consistency.
  4. Place on gentle heat while stirring constantly until thick and pale. Remove from the stove and place the lid on.
  5. Beat the Egg Whites until Stiff. Add a Spoon full of Warm Cream to the Egg Whites, whisk in and repeat the process until all the Egg Whites are combined with the Egg Custard.
  6. Return to the heat and gently cook while stirring to cook the Egg Whites for just a few minutes.
  7. Cool Completely to use for Fillings, Desserts or Piped Decorations.
  8. Add Citrus Zest, Orange Blossom Water, Rose Water or Liqueurs for a variation to the Classic Vanilla Base. Enrich with Butter or Whipped Cream for extra decadence!

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