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Pâtissière CrèamThis classic thick and creamy custard called crème pâtissière is commonly used as a filling for cakes, tarts, and pastries.


serves totaltime preptime cookingtime
 1 cake  15 minutes  10 minutes  5 minutes



{tab Ingredients}

  • 600 ml Milk
  • 125 grams Caster Sugar
  • 50 grams Plain Flour
  • 1 tablespoon Cornflour
  • 2 large Eggs
  • 50 grams Unsalted Butter

{tab Instructions}

  1. Heat the milk in a pan over low heat.
  2. In a bowl blend together the sugar, flour, cornflour and beaten eggs, gradually stir in the warm milk.
  3. Return the mixture to the pan over low heat and stir continuously until it thickens and just comes to the boil.
  4. Remove from the heat and stir in the butter.
  5. Cool the cream in the pan, cover closely with greaseproof paper and the lid to prevent a skin from forming.
  6. Use the cooled, thick cream on its own or with chopped fruits or nuts as a filling between layers of sponge cake.


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