Pastry cream

Pastry cream refers to a cooked custard made by binding milk, egg yolks, sugar and a starch (flour or cornstarch), then bringing the mixture to a boil to thicken it. Frequently flavored with vanilla, it fills choux pastries, tarts, mille-feuilles and eclairs. It serves as the foundation for many derivative creams such as mousseline, diplomat and chiboust.