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.
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 crÃ¨me pÃ¢tissiÃ¨re, is a stirred custard, further thickened with starch. It is used in pastry cookery, for example to fill Ã©clairs or to top fresh fruit tarts. Basic pastry creams are typically flavored with vanilla, but variations include chocolate, almond, butterscotch, and other flavors.