Pastry Cream

Essentially a semisolid custard you cook on the stove top, pastry cream is the traditional filling for chocolate éclairs. It can also be used to fill cake layers. But it is much tastier and has a much better texture when it is beaten with butter and turned into what French cooks call crème mousseline. You can flavor the mousseline with virtually any fruit puree that has been strained and cooked down until thick.