Pastry Cream or Crème Patisserie

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.