A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs. A thinner version of this cooked custard that is made without flour or cornstarch is referred to as crème anglaise. When gelatin and whipped cream is added to the ingredients in Crème Pâtissière, the result is a firmer and sweeter custard known as Bavarian Cream.
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