Bakery and pastry creams
Bakery and pastry creams are smooth, rich custards used as fillings for pastries, cakes, and desserts. They are typically made from milk, sugar, eggs, and a thickener like cornstarch or flour, often flavored with vanilla. This style of cream is a foundational element in French and European patisserie.
🍽️ Nutrition at a glance
This is a high-carb and high-fat food, providing energy primarily from sugars and dairy fats. A typical serving offers a good amount of calcium and some protein, with a calorie range of approximately 150-250 kcal.
Nutrition breakdown
| Calories | 190 kcal |
| Protein | 4 g |
| Carbs | 24 g |
| Fat | 9 g |
| Fiber | 0 g |
| Sugar | 20 g |
| Sodium | 65 mg |
| Calcium | 120 mg |
| Vitamin A | 85 mcg RAE |
| Phosphorus | 100 mg |
| Vitamin B12 | 0.3 mcg |
| Riboflavin (B2) | 0.15 mg |
| Potassium | 150 mg |
| Vitamin D | 1.0 mcg |
| Choline | 25 mg |
Per 1/2 cup (125 g) · estimated, varies by recipe
💡 What's interesting
Pastry cream (crème pâtissière) is the versatile base for many other classic creams, like Diplomat cream (folded with whipped cream) or Mousseline cream (buttered). Its ability to hold its shape while remaining creamy makes it the essential 'glue' for countless layered desserts.
