Comments on: How to Make Pastry Cream (Creme Patissiere Recipe)

By: Olivia

Olivia — Mon, 12 May 2025 15:41:17 +0000

In reply to Paige. Hi Paige! You can give it a try. I don't think it would set up quite as firm though.

By: Paige

Paige — Sun, 11 May 2025 13:44:29 +0000

I’ve been using this recipe for years and it is so yummy!! Wanted to make it today and realized I don’t have corn starch. Is it possible to use flour instead?

Thank you so much for this delicious recipe!

By: Olivia

Olivia — Tue, 06 May 2025 23:44:23 +0000

In reply to Asma. Hi Asma! Yes you can simply add instant espresso powder to it to make a coffee version. Chilled/very cold is fine, but I do not recommend freezing.

By: Asma

Asma — Mon, 05 May 2025 18:58:08 +0000

Hi Olivia,
Is it possible to use this recipe as a base to make a coffee pastry cream? And can it be used to fill a vanilla bean tiered-wedding cake? I read in the description that it doesn’t freeze well.
If the cakes need to be chilled and somewhat frozen for easy transportation and set up at the venue , would the texture/flavor of the pastry cream filling change?
Pl advise.
Thanks in advance!

By: Olivia

Olivia — Mon, 24 Mar 2025 16:46:44 +0000

In reply to T. Hi T! It really should not be firm at all, just very creamy like a pudding. Is it possible you used more cornstarch than the recipe calls for? Or cooked it for too long?

By: Olivia

Olivia — Mon, 24 Mar 2025 16:40:24 +0000

In reply to Sarah McCann-Hughes. Thanks Sarah! I'm glad you liked it :)

By: T

Mon, 24 Mar 2025 14:44:11 +0000

I recently made this recipe and I found that it was too firm. I’m going to try using less corn starch to see if the texture is lighter.

By: Sarah McCann-Hughes

Sarah McCann-Hughes — Wed, 19 Mar 2025 20:54:50 +0000

Solid Recipe.
A helpful tip for people is to mix the cornstarch and sugar together initially, this will help with any possible clumping from the cornstarch before mixing it into liquid.
Thanks and happy baking!

By: Olivia

Olivia — Fri, 10 Jan 2025 17:13:06 +0000

In reply to lana. Hi Iana! This recipe makes over 2 cups of pastry cream so that will be too much for 3-4 eclairs. You can adjust the Servings amount in the recipe card to scale the recipe down.

By: lana

lana — Thu, 09 Jan 2025 22:34:40 +0000

Hii I want to use this recipe for a filling for my eclairs, how much creme patissiere does this recipe make? I need to fill up a piping bag with it to pipe inside 3-4 eclairs, should i reduce or increase the recipe? and if so, how? tysm xx