Pastry Cream

The flour and cornstarch contained in pastry cream add stability to the mixture and protect the eggs from breaking or curdling during cooking. Unlike crème anglaise, which should never boil, pastry cream must be brought to a boil to eliminate the raw starch taste of the flour or cornstarch and to cause it to thicken to the proper consistency. An all-purpose custard used frequently throughout French pastry making, it can be used as a filling for fruit tarts, napoleons, pâte à choux, and a variety of other pastries and cakes.