Creme Patissiere

Creme Patissiere. Whisk the eggs and sugar well until it's creamy, thick, and pale, then whisk in the flour and cornstarch. It's mostly used to fill pastries and other desserts.

Made out of Milk, Egg Yolks, Sugar and a Flour, it is a classic French Recipe that is often used to fill cakes and baked goods. La crème pâtissière est un classique en son genre. Heat the milk and vanilla together, bringing it just a boil.

While whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated.

Set out a large bowl, a medium saucepan, a whisk or heavy spoon, and a sieve or strainer.

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Try Chef Philippe's recipe with illustrated, step-by-step instructions and enjoy delicious desserts. La crème pâtissière est un classique en son genre. Classically flavored with vanilla or chocolate, it's often piped into éclairs or cream puffs, and spooned into pâte sucrée as the base for fruit tarts.

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Creme Patissiere

While whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated.

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