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 ...

My vanilla pastry cream filling recipe is easy to follow and comes together fast. You will love it! Crème pâtissière is a cooked French custard, also known as vanilla pastry cream filling or ...

Croquembouche, the French pastry popularized in the early ... Then comes the assiduously whipped pastry cream that fills the choux. Finally, there’s the caramel that not only glues the choux ...

and filled with praline cream. It was named after the 1891 Paris-Brest bicycle race between the two French cities. The éclair is another pâte à choux-based pastry that’s also incredibly ...

Gougères, though they may look like tiny breads, are made from the classic French pastry pâte à choux. On the sweet front, choux pastry is used to make éclairs and profiteroles, aka cream ...

To gild the lily, éclairs get both a sweet icing and filling, typically a pastry cream or crème pâtissière in French. To evenly distribute the filling, pastry chefs often pipe it into the ...

This Beignets with choux pastry dough recipe came to me on an old, tattered recipe card. I knew right away it was a keeper.