Pastry Cream

Originating in France or Italy in the 17th century, pastry cream, also known as "crème pâtissière," is a beloved classic in the realm of French patisseries. With just a few key ingredients such as eggs, milk, sugar, and starch you can create a decadent pastry cream that serves as the perfect filling for tarts, éclairs, and other delightful pastries.

It seems you haven't the good subscription to access this recipe...

This recipe is part of the Pastry Fundamentals and requires a Premium subscription. The Pastry Fundamentals includes more than 50 essential recipes from French pastry. Designed to enable you to master all the techniques of this unique art, I detail in each video the secrets of creating these renowned desserts.

The premium subscription is $49/year and gives you access to the entirety of the site's recipes (over 600 recipes), the complete Pastry Fundamentals, and exclusive surprises.

The Pastry Fundamentals is not accessible with other subscription plans.

Signup Now

Notice: For actual monthly or yearly subscribers, you'll benefit of a prorata billing.

Scroll to Top