Crème pâtissière

Crème pâtissière, also known as pastry cream in English, is a staple ingredient in many French desserts. It is a thick, custard-like filling that is commonly used in pastries such as éclairs, fruit tarts, and mille-feuille.

Ingredients and Preparation

The main ingredients of crème pâtissière are milk, egg yolks, sugar, and flour or cornstarch. Some recipes also include vanilla for flavoring. The process of making crème pâtissière involves heating the milk and sugar in a saucepan, then slowly adding the egg yolks and flour or cornstarch. The mixture is then cooked until it thickens, and finally, the vanilla is added.

Variations

There are several variations of crème pâtissière that are used in different types of desserts. For example, crème légère is a lighter version that includes whipped cream, while crème diplomate also includes whipped cream but with the addition of gelatin to stabilize the mixture. Another variation is crème mousseline, which includes butter for a richer flavor.

Use in Desserts

Crème pâtissière is used as a filling in a variety of desserts. In éclairs and cream puffs, it provides a sweet, creamy contrast to the light, airy pastry. In fruit tarts, it serves as a base for the fruit topping and adds a rich, custard-like flavor. In mille-feuille, it is layered between thin, crispy sheets of puff pastry.

See Also

• Custard
• French cuisine
• Pastry