White chocolate pastry cream

A homemade white chocolate pastry cream (or crème pâtissière) should have a deliciously sweet, milky taste, and a very rich and creamy pudding-like texture. This recipe delivers you the cream you're after - creamy in taste, firm enough in texture. It can be used as filling for viennoiserie, cakes, tarts and pastries such as cream puffs, cupcakes or éclairs. You can also easily pair this white pastry cream with a broad range of fruity flavours such as raspberry, passion fruit, mango, strawberry, etc. With this easy recipe based on Finest Belgian Chocolate with standard fluidity - indicated with 💧💧💧 on the packaging - you'll achieve great end results.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

White chocolate pastry cream

ingredients preparation
  • 92g
    egg yolks


  • 36g
    corn starch

Mix in.

  • 579g
    Whole milk
Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.
  • 293g
Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

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