Pastry cream or as know in France “crème patissière” is a french custard filling used for a variety of pastries. It can be used for cakes, tarts, slices and as filling for choux pastries such as profiteroles or chocolate eclairs. You will see it in many of those exciting pastries you see in French patisserie windows. It has a thick consistency and sets further once cooled. Some make it with plain all purpose flour, others mix half with corn starch, I prefer 100% corn starch (corn flour) as it gives you a glossy texture which is more pleasing.