With thanks to my friend, the pastry chef Ravneet Gill for this recipe. It can be used alone, baked or chilled, combined with cream cheese at a ratio of 20% cream cheese to crème pâtissière, or after chilling folded with 50% whipped double cream to make a delicious pastry or doughnut filling. We also use it for poppy seed Babka and to make Pain aux raisins. Crème pâtissière is a useful part of a baker’s r
