Crème pâtissière, also known as pastry cream, is a rich custard used in various desserts. It is made by cooking a mixture of milk, sugar, egg yolks, and cornstarch until thickened. This creamy filling is often flavored with vanilla, chocolate, or fruit purées, making it versatile for many recipes. Commonly used in pastries like éclairs, tarts, and profiteroles, crème pâtissière adds a smooth texture and rich flavor. It can be served on its own or used as a base for other desserts, such as mousses or cakes. Properly prepared, it should be silky and not overly sweet.