Pastry Cream | Crème Patissière | Raymond Blanc

Now that we have made the vanilla purée we can make some pastry cream. I have made this for the Soufflé challenge, but it can of course be used for many other desserts – including Éclairs! The recipe is adapted from Raymond Blanc.

Paris-Brest With Chocolate Confectioners Custard Crème Patissière Pastry Cream
Paris-Brest With Chocolate Confectioners Custard
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Crème Patissière | Pastry Cream

Servings: 600 mls
All Rights Reserved: Recipe adapted from Raymond Blanc A Taste of my Life Page 307


  • 500 mls milk
  • 6 egg yolks
  • 50 g fructose, plus extra for sprinkling
  • 5 mls vanilla purée
  • 80 g plain flour


  • In a medium size saucepan bring the milk to the boil
  • Place the egg yolks, sugar and vanilla into a a large mixing bowl and whisk
  • Add the flour and whisk in to incorporate fully
  • Gradually add the milk while whisking continuously
  • Pour the mixture back into the saucepan and over a medium heat, bring to the boil.
  • Whisk constantly for 1 minute, to achieve a smooth consistency
  • Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
  • Leave to cool and then cover with cling film and refrigerate until needed


This can be kept in the fridge for a couple of days, or frozen until needed. Defrost in the fridge overnight before using.

Click on the links for conversions and notes.

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