Crème Pâtissière

This custard-style cream is one of the basics of the pastry kitchen, and is used in numerous desserts and as a filling for such delicacies as profiteroles, French pastries and tarts. Once made, it can be stored in the fridge, covered, for up to 2–3 days, but I find it is best to use it the same day. Even better than caster sugar here is vanilla sugar, if you have it.