[KREHM pah-tee-see-EHR] The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons.
crème pâtissière
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Mentioned in
- crème pralinée (culinary)
- Napoleon (culinary)
- frangipane (culinary)
- Saint-Honoré; gâteau Saint-Honoré (culinary)
