Créme Patissiére, quick method

This is used in Continental pasties such as eclairs. In France the chocolate eclair is traditionally filled with chocolate cream. if you want to do this, dissolve 100g chocolate in the milk and then proceed with the recipe. For ease, this recipe uses commercial custard powder but traditionally, fresh eggs would replace this.

Category:  Baking  - 


For 1 Batch(es)


  • 2 eggs
  • 100 g sugar
  • 50 g plain flour
  • 1 tbs custard powder
  • 500 ml milk

Créme Patissiére, quick method Directions

  1. 1. Whisk the eggs and sugar together.
  2. 2. Using a little milk from the 500ml, make a paste with the flour and custard powder. Put the rest in a saucepan and bring to the boil.
  3. 3. Continually whisking, add the flour paste to the eggs followed by the boiling milk.
  4. 4. Return to the pan and bring to the boil to thicken. Immediatly pour into a basin, cool and use as required. Place parchment on top to prevent a skin forming.