Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. It is used in pastry cookery, for example to fill éclairs or to top fresh fruit tarts. Basic pastry creams are typically flavored with vanilla, but variations include chocolate, almond, butterscotch, and other flavors.

Crème pâtissière | Banketbakkersroom