Pastry Cream or Crème Patisserie - Glossary Term

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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.