Garnish & Decoration Recipes > Crème Patissiere

How to make Crème Patissiere:
This is essentially an egg custard stabilized with a little flour and cooled. Flavored with vanilla it makes an excellent filling for any pastries which would otherwise call for fresh whipped cream. The well known Paris Brest uses both Crème Patissiere and fresh cream.


2 egg yolks
1 egg white
2 tablespoons caster/superfine sugar
1 heaped tablespoon sieved plain flour
1/2 pint milk
1/4 teaspoon vanilla extract
(see measure conversions for more information)


- Whisk the eggs and sugar together until very pale and creamy.
- Very gradually, stir in the flour.
- Then stir in the milk.
- Put the mixture into a saucepan and bring to the boil.
- Allow to simmer gently for 3 minutes.
- Remove from heat.
- Flavor with the vanilla extract.
- Cool, stirring occasionally to prevent a skin forming.
- Use as a filling for pastry etc.