Crème pâtissière

Crème pâtissière, also known as pastry cream, is a thick, versatile French custard. It is made from a combination of milk, sugar, egg yolks, and a starch, typically cornstarch or flour.

The inclusion of starch is the primary difference, allowing crème pâtissière to hold its shape and withstand high baking temperatures without curdling. Regular custard relies solely on eggs for thickening and is generally much softer and more delicate.

Crème pâtissière is a foundational component in classic French pastry, frequently used to fill fruit tarts, éclairs, and mille-feuille. It can also be flavored with vanilla, chocolate, or liqueurs depending on the specific recipe.

To prevent lumps, it is crucial to temper the egg yolks by slowly whisking the hot milk into them before returning the mixture to the heat. Constantly whisking the custard as it thickens ensures a perfectly smooth consistency.