Crème Pâtissière
Crème pâtissière
Also known as: Pastry cream, Creme patissiere, Custard cream
What is Crème Pâtissière?
A thick, rich French custard cream used as a filling in éclairs, tarts, mille-feuilles, and choux pastries. Made by cooking egg yolks, sugar, milk, and flour together.
Typical Ingredients
Allergen Information
Always confirm with restaurant staff before ordering.
Milk, egg yolks, and flour are all essential. Used as a filling in many French pastries — its presence means these three allergens are in the final product.
Questions to Ask Staff
Important questions to confirm with restaurant staff.
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Good for These Diets
Based on this dish's typical allergen profile, it may be suitable for:
Important Disclaimer
Niblu helps narrow your choices, but it does not provide a safety verdict. Ingredients, recipes, substitutions, preparation, and cross-contact can vary. Always confirm important details with restaurant staff before ordering.