{"id":26221,"date":"2024-06-01T00:26:08","date_gmt":"2024-05-31T22:26:08","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26221"},"modified":"2025-07-12T13:16:18","modified_gmt":"2025-07-12T11:16:18","slug":"easy-pastry-cream-creme-patissiere-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-pastry-cream-creme-patissiere-recipe\/","title":{"rendered":"Easy pastry cream (cr\u00e8me p\u00e2tissi\u00e8re recipe)"},"content":{"rendered":"

 The pastry cream<\/strong> (Cr\u00e8me p\u00e2tissi\u00e8re) is a basic French pastry cream<\/span>, very simple to make. It’s a must-have recipe in pastry-making, as it’s used in the composition of many other creams. It is used to prepare desserts and fill cakes, choux pastries, tarts, etc… It’s creamy, unctuous and deliciously indulgent.<\/p>\n

\"pastry

Light and easy pastry cream<\/p><\/div>\n

Light custard cream, basic recipe<\/strong><\/span><\/div>\n

Today, a basic pastry recipe<\/strong>, pastry cream<\/strong>, which is used as a component in many other commonly used creams. This is the cream used to garnish many pastries, such as mille feuille, strawberry tart, <\/strong>choux pastries, etc.<\/p>\n

Vanilla pastry cream<\/strong> is my favorite custard, and I’m sure it’s the same for most people. This was the first cream I made when I started baking<\/strong>.<\/p>\n

In fact, it’s the first cream taught in pastry schools<\/strong>. This is only to be expected, because without it, we couldn’t make a whole range of creams in which it is the main ingredient. <\/p>\n

A simple pie crust<\/strong> topped with this cream and a few pieces of fruit, and you’ve got an excellent, delicious dessert<\/span>.<\/p>\n

Custard-based<\/span> creams :<\/strong><\/h2>\n
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 Diplomat cream <\/a><\/strong>:  We add whipped cream<\/span><\/span> to it (used in<\/span> strawberry cake<\/a><\/strong> for example)<\/span><\/p>\n

The mousseline cream<\/strong><\/a>: Butter<\/span> is added (used in fraisier cake, paris brest etc…)<\/p>\n

 Frangipane cream : It is made with almond cream<\/span> (used in galette des rois, tarts etc.)<\/p>\n

The chiboust cream : Italian<\/span> meringue (<\/span>used in St honor\u00e9e, for example) is added to it.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

\"how<\/p>\n

Tips and tricks<\/strong><\/h2>\n

It’s not difficult to make. I’d go so far as to say it’s the easiest cream to make, but you still have to be careful to pasteurize the custard and cook it properly.<\/p>\n

It is not enough to thicken it on the stove but to let it cook 1 min 30 more to pasteurize it. You’ll know it’s well cooked when it starts to boil and form bursting air bubbles.<\/p>\n

Put a little sugar in the bottom of the saucepan to prevent the cream from sticking. Whisk constantly to avoid lumps and achieve a smooth pastry cream. By following the step-by-step instructions with images, you won’t risk failing it. <\/p>\n

\"Pastry

foolproof pastry cream<\/p><\/div>\n

After cooking, pour the custard into a large dish to cool quickly. You need to cover it with plastic wrap directly on the surface to prevent it from forming a skin, and store it in the refrigerator.<\/p>\n

The addition of butter is not obligatory, but it adds creaminess and gloss.<\/p>\n

You can use only cornstarch or just flour. It is lighter with cornstarch and firmer with flour. A mixture of the two makes a superb light custard. <\/strong><\/p>\n

You can also reduce the total of flour and cornstarch to 50 g per 1\/2 liter of milk if you don’t use butter.<\/p>\n

How to flavor it<\/span><\/span><\/strong><\/h2>\n