Cream sauce for pies and pastries

Cream sauce for pies and pastries


50g white flour, from our BakeryBits range
250g milk
50g unsalted butter, cubed
50g double cream

about 1 tsp salt, to taste
1 tsp ground white or black pepper

Very useful for pies, savoury Danish, on any pastry or dough that needs a layer of a creamy filling that won’t add too much fat or oil. I use it when I’m making cheese and leek croissants out of day-old baked plain croissants: split them in half lengthways, spread some of this sauce over the cut surface on both halves, then top with grated cheese and leek.


Whisk the flour and milk together in a small saucepan, then add the cubes of butter. Bring to the boil, stirring all the time, until bubbling, very thick and smooth. Add the cream, stir in evenly, then remove from the heat and season to taste. Stores well in the fridge in a sealed contain for up to a week.

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