What is the difference between creme patissiere and custard?

Creme patissiere (pastry cream) is a thick, set cream thickened with cornflour and egg yolks. Unlike pouring custard, it holds its shape when cold and can be piped. It uses only egg yolks (not whole eggs), has more sugar, and includes cornflour for stability. Butter is stirred in at the end for richness and gloss. It is the standard filling for eclairs, tarts, mille-feuille, and Danish pastries.

How long does creme patissiere last in the fridge?

Homemade creme patissiere keeps for up to 3 days in the fridge. Press cling film directly onto the surface (not just over the bowl) to prevent a skin forming. It can also be frozen for up to 1 month — thaw overnight in the fridge and whisk smooth before using. Never leave it at room temperature for more than 2 hours due to the egg content.

Can I make creme patissiere without cornflour?

Cornflour is the traditional thickener and gives pastry cream its characteristic stability. You can substitute plain flour (use about 1.5 times the amount), but the result will be slightly heavier and less glossy. Some recipes use a mix of cornflour and plain flour. Arrowroot is another option but sets differently. Without any starch, you would have creme anglaise — a pouring sauce that will not hold its shape.

Why is my creme patissiere lumpy?

Lumps form when the cornflour is not properly mixed with the sugar and yolks before adding the hot milk. Always whisk the yolks, sugar, and cornflour into a smooth paste first, then gradually add the hot milk while whisking constantly. If lumps still form, pass the finished cream through a fine sieve. Also ensure you bring it to a proper boil for at least 1 minute to fully cook the starch.

How do I make lighter creme patissiere?

For a lighter pastry cream (creme legere), fold whipped double cream into cooled creme patissiere at a 1:1 ratio. This creates a mousselike filling that is perfect for fruit tarts and choux buns. You can also fold in Italian meringue for creme chiboust, which is even lighter. For either variation, the base creme patissiere must be completely cold before folding.

BakeCalcs

Creme Patissiere Calculator

Calculate ingredient quantities for pastry cream based on your required volume.

Milk Volume

The milk used as the base for your pastry cream

How We Calculate This

This calculator uses the classic French creme patissiere ratio as its base: for every 500ml of milk, you need 4 egg yolks, 100g caster sugar, 40g cornflour, and 20g butter. All quantities scale linearly based on your desired volume.

The milk volume you enter is the starting liquid volume. The finished creme patissiere will be slightly less in volume after cooking due to evaporation, but denser and thicker. The butter is added off the heat at the end to add richness, gloss, and a smoother texture.

Frequently Asked Questions

Related Calculators

Shortcrust Pastry Calculator

Calculate flour, fat, and water for shortcrust pastry based on tin size.

Puff Pastry Layers Calculator

Calculate the number of pastry layers from folds and turns.

Rough Puff Pastry Calculator

Calculate ingredient quantities for rough puff pastry based on total weight needed.

Choux Pastry Calculator

Calculate butter, water, flour, and egg quantities for choux pastry by yield.

Tart Tin Pastry Calculator

Calculate how much pastry you need to line a tart tin based on diameter and depth.

Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.