How to Make Pastry Cream (Crème Pâtissière Recipe)

Pastry cream—made by heating milk, sugar, eggs, starch, and flavoring together—is a rich, thick, and creamy custard that's a versatile workhorse in the baker’s kitchen.

Lemon Pastry Cream

This silky, smooth lemon pastry cream makes use of the fruit’s fresh zest and bright juice to yield a rich custard that tastes like sunshine.

Chocolate Pot de Crème

70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.

Crème Légère

Pastry cream meets whipped cream in this lightly sweetened, velvety crème légère. This versatile filling comes together quickly and can be used in cream puffs, fruit tarts, and even enjoyed on its own—served plain or topped with whatever you desire.

Chocolate Marquise

A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.

Double-Chocolate Cream Pie

A crisp, flaky crust filled with creamy chocolate custard and topped with an airy vanilla meringue.

Flan Pâtissier (French Custard Tart)

Vanilla bean-flecked pastry cream meets flaky pie crust in this take on a classic French pastry.

Chocolate Mousse

Rich with bittersweet flavor and light as a cloud, chocolate mousse is a simple, elegant dessert that’s deeply satisfying to eat.

Double Chocolate Tart

This dessert is a chocoholic's dream: chocolate filling, chocolate shell, and a topping of chocolate ice cream.

How to Make Choux Pastry (Pâte à Choux)

Choux pastry, or pâte à choux, makes everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the process.