a thick custard filling made from milk, eggs, flour, sugar and flavourings, used in numerous pastry preparations.
Crème patissière. Pastry cream is a cooked mixture made with egg yolks, sugar and milk thickened with flour and/or cornstarch and finished with a little vanilla. Butter is often beaten in at the end to give it a silkier consistency. It is used as a filling or as the creamy layer in a fruit tart.
Rich, creamy starch-thickened custard cooked by the stirring method. It is used to fill tarts, éclairs, and other pastries.
A cooked custard thickened with flour. Some versions may use cornstarch or a mixture of the two starches.
thick cream made with eggs, flour, sugar, milk and sometimes a flavouring (chocolate, coffee, vanilla...). Pastry cream is often used in French pastries, for example in the cream puffs, and is rather easy to make at home (see cream puffs recipe).
a cream used as a filling for pastry products usually associated with a confectione'rs custard.
Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. It is used in pastry cookery, for example to fill éclairs or to top fresh fruit tarts. Basic pastry creams are typically flavored with vanilla, but variations include chocolate, almond, butterscotch, and other flavors.