Pastry cream (crème pâtissière) is a versatile custard used in many desserts, from éclairs and cream puffs to fruit tarts and mille-feuille. Made by cooking milk, sugar, egg yolks, and cornstarch into a thick, smooth, glossy mixture, pastry cream is a blank canvas that can be flavored in many ways or allowed to shine on its own.As a result of reader feedback, we've retested this recipe and made some changes from the original; see “tips,” (below) for details.
Full Recipe
Author
David Turner | 2010-02-15
Source
