Pastry cream is a thick cream made by cooking milk, egg yolks, sugar, and starch together over low heat until thickened. It is used as the base filling in éclairs, profiteroles, and fruit tarts. In French it is called crème pâtissière and is the starting point for many pastry creams.
Where It's Used
“Chill the pastry cream and spread it into the fruit tart shell to fill it.”