Serious Eats: Recipes
Pastry cream is ubiquitous in the dessert world. It's used to fill all sorts of treats, such as cakes, eclairs, cream puffs, fresh fruit tarts, and all kinds of French puff pastry items. It's a lot like pudding, but usually made richer and a bit thicker with the addition of extra egg yolks. Be sure to whip chilled pastry cream thoroughly before using to ensure that it is completely smooth.0
This recipe is adapted from the French Culinary Institute's Essentials of Fine Pastry.