Today’s French Blog post will show you step-by-step how to prepare a tasty crème pâtissière classique (classic confectioner’s custard), which makes up the basis of many exquisite French desserts!

Ce dont vous aurez besoin (What you will need):

• 400 g of lait (milk)
• 1/3 of gousse de vanille (vanilla bean)
• 3 jaunes d’oeufs (egg yolk)
• 80 g of sucre semoule (castor sugar, or, if you prefer, “granulated sugar”)
• 40 g of farine (flour)

Les instructions:

• Boil the milk with the fresh vanille grattée (scratched vanilla) and its graines.

• Whip the jaunes d’oeufs (egg yolks) and the sucre (sugar) until you have a good mélange (mix)
• Ajoutez (add) the flour and le lait bouillant (the boiling milk) while mixing the whole thing.
• Put everything back into la casserole (saucepan), then cook la crème (the cream) while gently stirring it.
• Then, ôtez la crème du feu (remove the cream from the fire) once it reached l’ébullition (boiling), remove la gousse de vanille (again, the vanilla bean), and versez (pour) the cream in a cold pie dish.
• To preserve la crème pâtissière, be sure to cover its surface with a film alimentaire (also known as “film étirable“, meaning “food wrap”, or “cling wrap” as it’s called in the UK)

Dont rush too much: let the cream refroidir (cool down) for a bit, before you start using it for your delicious pâtisseries !

A slightly different approach to preparing la crème pâtissière, by “L’atelier des Chefs”

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With a crème pâtissière you could make, for example, a “Saint Honoré” cream, which is also sometimes called “crème chiboust“: It is essentially a mix of meringue and crème pâtissière.

Saint Honoré cake cream

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Check it out, mes amis: With your own crème pâtissière, you can also prepare some very nice Tartelettes aux Framboises (Raspberry Tartlets)

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•  Pictures shared by Un petit dejeuner de soleil and Mochiland via Flickr