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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Crème pâtissière

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, crème pâtissière means: A thick cooked custard made with milk, eggs, sugar and starch, used in pastry fillings.

In Turkish: pastacı kreması

How it is used

Often called pastry cream in English; it holds its shape more than a pouring custard.

Example sentences

  1. Fill the tart shell with crème pâtissière and arrange fruit on top.

    The thick custard supports fruit as a filling layer.

  2. The éclairs contained vanilla crème pâtissière.

    The named cream identifies the pastry's cooked filling.

Common collocations

  • pastry cream
  • vanilla crème pâtissière
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.
  • ingredientOne of the foods or other items, such as flour, oil or salt, that are combined to make a particular dish.

More terms: Ingredients, Stocks & Sauces

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