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, Ã©clairs, and other pastries.