|
|
|
|
|
Flip through our Glossary!

Pastry Cream or Crème Patisserie

Provided By:
Add to My Files Rate term Email Pastry Cream or Crème Patisserie term Print Pastry Cream or Crème Patisserie term
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.

Ratings, Reviews & Comments

There currently aren't any reviews or comments for this term. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2013 Tecstra Systems, All Rights Reserved, RecipeTips.com