Crème Pâtissière

The principal use of this cream is to fill pastry cases that are finished with fresh or poached fruit, such as Raspberry and Butter-toasted Almond Tart, but it is also the base for Crème Chiboust, which is used in the classic gâteau Saint-Honoré.

Crème pâtissière takes on a solid consistency when cold but a thorough beating with a whisk in a large bowl will return it to a smooth texture. Do not be tempted to do th