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Pastry Cream or Crème Patisserie

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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.
Pastry Cream

Pastry Cream or Crème Patisserie term - Related Content

Glossary Terms
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Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and ...
Cream of Broccoli Soup

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Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu. Made with milk, broccoli, flavorings, ...
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Cream of Asparagus Soup

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or ...
Cream of Potato Soup

Cream of Potato Soup

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than ...
Cooking Tips & Advice
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