A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, donuts, and tarts. It has a silky smooth texture and delicious vanilla ...

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 ...

Joanne Chang's recipe for chocolate-coated éclairs hews fairly close to the traditional French dessert, with puffy pâte à choux, custardy crème pâtissière, and a bittersweet chocolate glaze. Whipped ...

Pretty fruit tarts will have your guests oohing and aahing at dessert time. Puff pastry shells cradle a luscious vanilla pastry cream (creme patissiere) topped with strawberries. Don't worry, it ...

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double, ...