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.
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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.