componentL1 · basicHistory unverifiedscratch: kitchen
Home pastry cream
pastry-cream-basic · custard · French
About
A stirred starch-set custard of milk, egg yolk, sugar, and flour or starch. It fills éclairs, tarts, and many plated desserts.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Pastry cream (crème pâtissière) is standard in French pastry curricula. Historical attribution is left blank beyond that general placement.
Sources
- Classical French pastry teaching (general)
Skill ladder
- L1 Home pastry cream · this page
- L2 Pastry cream
- L3 Pastry cream for piping
Uses
- Whole milk 500 g
- Egg yolk 100 g
- Sugar 100 g
- Cornstarch 40 g
- Unsalted butter 20 g
Preparations used
- No preparation inputs on this node.
Used in
- Éclair dish
- Service éclairs dish
- Lemon shortbread bars dish
- Profiteroles dish
- Advanced Profiteroles dish
- Classic Profiteroles dish
Similar in this layer
- Pastry cream for piping 0.94
- Pastry cream 0.94
- Home stirred custard 0.42
- Classic crème anglaise 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Whole milkpath pastry-cream-basic → whole-milk
- 100.0 g Egg yolkpath pastry-cream-basic → egg-yolk
- 100.0 g Sugarpath pastry-cream-basic → sugar
- 40.0 g Cornstarchpath pastry-cream-basic → cornstarch
- 20.0 g Unsalted butterpath pastry-cream-basic → unsalted-butter