
Crème pâtissière
The French term for pastry cream, a thick, flour-based egg custard used for tarts, cakes and to fill Cream puffs, éclairs, and Napoleons.
Crème pâtissière
The French term for pastry cream, a thick, flour-based egg custard used for tarts, cakes and to fill Cream puffs, éclairs, and Napoleons.