Pastry Cream or Crème Patisserie - Glossary Term

view glossary term online: https://www.recipetips.com/glossary-term/t--33909/pastry-cream-or-cr%23232me-patisserie.asp

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries. Referred to in France as Crème Patisserie, this cream filling is a flour-based egg custard that can be made by using the same recipe as Crème Anglaise with the addition of flour (or cornstarch) to thicken the texture.