27% fat

less sweet

Three-layer 5 kg packaging

15 kg boxes

Classically flavored with vanilla or chocolate, it's often piped into éclairs or cream puffs, and spooned into pâte sucrée as the base for fruit tarts. It's simple enough to make: combine milk, sugar, eggs, starch, and a flavoring, then heat them together to harness the thickening power of eggs and starch.
Put simply, pastry cream is a type of custard. Adding cornstarch to the vanilla custard will give you a thick, firm substance (almost like vanilla pudding) that will hold its shape when piped. Custard that you can pour, which is only thickened with eggs, is actually called crème anglaise.