crème pâtissière

Crème pâtissière is a thick, rich custard used as a filling in French pastries.

Made from milk, egg yolks, sugar, and flour or cornstarch, it serves as the foundation for éclairs, fruit tarts, and mille-feuille.

The term is French for "pastry cream," and English speakers often use that translation interchangeably.

The chef piped crème pâtissière into the choux buns before glazing them.