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Pastry Cream
Crème Pâtissière
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Pastry cream is not meant to be served on its own but rather to be used as a filling for cakes or pastries, or as the basis for other dessert preparations. It is more substantial and denser than the other creams or custards and will withstand higher heat and longer cooking times.
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.