Creme Patissiere Recipe

Amber Bracegirdle | Bluebonnet Baker

This creme patisserie recipe creates a luscious pastry cream, perfect for filling cakes or serving on the side with your desserts

Creme patisserie is the French (and more beautiful!) way of saying pastry cream. You will also hear it described by its abbreviated name - creme pat!

This creme patisserie recipe produces a delicious creamy custard that is thickened with flour and uses the traditional vanilla flavoring. 

Creme Patissiere Photo

How to use creme patissiere

There are so many ways to enjoy this luxurious treat! The most simple is to serve it alongside any dessert as a replacement for cream or ice cream. 

But you can also use creme patissiere as a filling for desserts like donuts, eclairs, cream puffs, beignets, or cream horns, or to top a strawberry tart.

Blueberry Cream Puffs Picture

How to flavor creme patissiere

Whilst vanilla may be the classic flavoring for pastry cream, there are plenty of other options you can try! All you need to do is start with the basic recipe and add something a little extra.

Here are some ideas:

Chocolate - just add a couple of tablespoons of unsweetened cocoa powder along with the flour

Peppermint Bark Cream Puffs Image

Coffee - simply stir in espresso, to taste, or try instant coffee granules

Lemon - juice and zest half a lemon and add it to the creme patissiere with the vanilla

Almond or coconut - add half a teaspoon of whichever extract you prefer

Strawberry - just process enough strawberries to create 1/3 cup of puree and stir in with the vanilla

Cream Puff Cake Pic

Tips for perfect creme patissiere

  • Whisk your pastry cream just before you serve it for the silkiest, smoothest results
  • For a lighter pastry cream, whisk heavy cream with a little sugar until soft and fluffy, then fold it in to your creme patissiere
  • Store leftover creme patissiere in the fridge with a damp piece of greaseproof paper pressed on to the surface to stop a skin from forming
  • Beat refrigerated creme patissiere with a wooden spoon before serving to loosen it up 

Creme Patissiere Recipe

    1 Servings


  • 1 cup Milk
  • 3 large Egg Yolks
  • 3 tablespoons Granulated Sugar
  • 3 tablespoons All-Purpose Flour
  • 1 teaspoon Pure Vanilla Extract


  1. Bring the milk to a gentle boil over a medium heat. Meanwhile, whisk the egg yolks with the sugar in a small bowl. 
  2. Add the flour and mix until completely smooth.
  3. Add approximately 1/4 cup of warm milk to thin the mixture. 
  4. When the rest of the milk starts to boil, add it to the egg yolk mixture, stirring continuously. 
  5. Return it to the saucepan, and heat it over a high heat. Cook for around 1 minute until the creme patissiere thickens and boils, stirring constantly. 
  6. Lower the heat to medium and cook for around 2 minutes, continuing to whisk, until the cream loosens up.
  7. Pour into a bowl and stir in vanilla. 
  8. Allow to cool, with plastic wrap directly on the surface of the creme patissiere to stop a skin forming.
Source: Martha Stewart
Martha Stewart
Cooking Method:
, , ,
Related Recipes:
Baking Recipes, Cream Recipes, Dessert Recipes, Pastry Recipes
Recipe Yields:
1.25 cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Amber Bracegirdle
Source: Martha Stewart
Recipe Yields: 1.25 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Nutrition Facts

Serving Size 1 cup
Servings Per Recipe 1 1/4

Amount Per Serving
Calories from Fat 102
Calories 345

% Daily Value*
Total Fat 13g
  Saturated Fat 4g
Sodium 99mg
Total Carbohydrate 30g
  Dietary Fiber 0g
  Sugars 10g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

Show Comments