Easy Creme Patisserie – The Perfect Sweet & Light Filling For Desserts

This amount of creme patisserie will be enough to fill 4 fruit tart cases (8cm each) and 20 profiteroles or chocolate eclairs.

Choux pastry is really very simple to make and allows you to make the most of this creme patisserie.

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How to Make Creme Patisserie
making creme patisserie
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
servings
Ingredients
making creme patisserie
Instructions
  1. Boil the milk and vanilla extract in a saucepan
  2. In a separate heat proof bowl whisk the eggs, egg yolks, sugar and cornflour together to form a thick liquid.
  3. Once boiled, gradually pour the milk over the top of the egg mix, whisking all the time until you get a fully combined liquid.
  4. Return the liquid to the saucepan and, over a gently heat, keep whisking until you get a thick and creamy custard-like sauce. This usually takes about 10 minutes but you must keep whisking at all times otherwise you run the risk of the eggs separating and curdling.
  5. Pour into another bowl or shallow dish, cover with clingfilm and leave to cool in the fridge. Make sure the film touches the sauce to prevent a crust developing.
Recipe Notes

Creme patisserie will last up to 3 days in the fridge and can be piped into tart cases and profiteroles when mixed with cream as in this recipe.