crème pâtissière

Crème pâtissière, also known as pastry cream, is a rich, smooth custard made from milk, sugar, egg yolks, flour or cornstarch, and flavorings like vanilla. It is cooked gently until thickened, resulting in a velvety filling used in many desserts such as éclairs, tarts, and cakes. Its creamy texture and sweet, vanilla aroma enhance pastries by providing both flavor and structure. Once cooled, it can be layered, spread, or piped in various confections, making it an essential component in classic patisserie.