Almond Pastry Cream (Frangipane) — Frangipane is a delicious almond pastry cream which is used to fill croissants,
chneiks and other pastries. It can be made several days in advance and chilled until
Pastry Cream (Vanilla Custard Filling)
— Pastry cream (crème pâtissière
in French) is basically a stirred egg custard (Vanilla Custard Sauce) with
cornstarch, flour or a combination of the two added for thickening. It can be
used as is or lightened with whipped cream as a filling for Cream Puffs or
Vanilla Pastry Cream — Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons,
éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by
your imagination; grace a simple or an elaborate French dessert recipe with it.
If you would like a lighter filling, just fold in some whipped cream.