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{Note from Jessica: Today’s post is shared by my fellow health and wellness blogger, Carol Green, author of the Taste of Healing website. Carol is a nutritional therapy practitioner and helps to assist, empower, and motivate her clients. Her passion is in empowering others to embrace creating healing foods as an important part of a holistic lifestyle. Stop by her site, Taste of Healing, to get more info and tasty recipes.}

In 2007, I had the good fortune to attend culinary school in Lyon, France. The village near the school featured several bakeries. Good bread and pastries are practically a staple in France!

Walking by the bakery windows, I was quite in awe of all the gorgeous pastries. Made with perfect precision, an amazing variety glistening like jewels in the window!

Like many recipes of French origin, crème pâtissière or pastry cream sounds rather intimidating but is simply a thickened custard and is used as a filling for a multitude of tarts and pastries.

This was one of the first base recipes we learned to make at culinary school, classically. It is flavored with vanilla beans, however, a multitude of flavorings can be used, such as this orange chai-spiced version.

Crème Pâtissière gives you a recipe to use up those egg yolks leftover from making Pavlova, plus it freezes very well, so make a big batch and keep some on hand to fill your fruit tarts and Napoleons over the summer!

Classic Crème Pâtissière - French Bakery Style :: Gluten-Free, Grain-Free // deliciousobsessions.com

Whisk the egg yolks and sugar together until creamy and lightened up

Classic Crème Pâtissière - French Bakery Style :: Gluten-Free, Grain-Free // deliciousobsessions.com

Whisking butter in as a last step imparts a nice gloss to the dish.

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Classic Crème Pâtissière - French Bakery Style :: Gluten-Free, Grain-Free // deliciousobsessions.com

Classic Crème Pâtissière - French Bakery Style :: Gluten-Free, Grain-Free

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This deliciously sweet and creamy filling can be used in a wide range of recipes. Or, you can even enjoy it straight with some fresh fruit on top!



  1. Place the milk and cream in a heavy saucepan. Then, cut the vanilla bean open, scrape out the seeds, and add the seeds and pod to the milk. Scald; bring almost to a boil and remove from the heat. Set aside to allow the vanilla to infuse.
  2. Place the egg yolks and sugar in a medium bowl and whisk with a balloon whisk until the mixture is thick and slightly lighter, approximately 2 to 3 minutes.
  3. Add the tapioca starch and whisk until well incorporated.
  4. Remove the vanilla bean pod from the milk and temper the egg with a little of the milk, slowly adding a little at a time until incorporated. This is done to prevent making scrambled eggs!
  5. Prepare an ice bowl, a larger bowl of ice water with a bowl on top.
  6. Pour the egg mixture back into the saucepan and cook on medium heat, stirring constantly until thickened, around 5 to 8 minutes. If it starts to get away from you and go lumpy, grab the whisk and whip until smoothed out!
  7. Pour the cooked pastry cream back into the bowl. Whisk the butter in, one small knob at a time. This will give the pastry cream a lovely sheen and smooth it out.
  8. Place the bowl over the ice bath (be sure the outer bowl does not slip and be a titanic disaster) and whisk every few minutes as it cools. This step seems a bit bothersome, but it’s the best way to be sure it sets up evenly without a thick skin on top.
  9. Once cold, place a piece of parchment paper directly on the custard to prevent a skin forming and place in the fridge to set up.
  10. If it has set up too much before using, it can be whipped again to lighten it up.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 233mgSodium: 44mgCarbohydrates: 22gFiber: 0gSugar: 15gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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