Crème Pâtissière

Crème Pâtissière, or pastry cream, is something that I use in lots of different recipes throughout this book. In this chapter it is an essential part of the fruit tarts and later it is used in everything from the filling for the Choux Puffs to the Charlotte Royale. It really is an indispensable component for lots of different baked treats and desserts, enhancing the flavour to suit the recipe.