Pastry cream has that special gift of being everywhere without ever getting tired of it. It is one of those essential preparations in confectionery: creamy, smooth, with the right balance of sweetness ...

What do all the best French desserts—we’re talking eclairs, fruit tarts and Napoleons—have in common? Pastry cream! Also known as crème pâtissière, this mix of sugar, milk, cornstarch and butter is a ...

he final flourish of your meal arrives at the table — a rich pudding of chocolate cremeux ("creamy" in French), candied pistachios, a crumble made from ground pistachios, and both dehydrated and ...

Boston cream pie isn’t a pie; it’s technically a cake. The cake took its name from the type of pie tin it was originally baked in during the mid-1800s. Pastry cream: Also known as crème pâtissière, ...