This is a classic crème patisserie often used in bakeries and restaurants. It can be used as a filling for cakes, tarts or pastries. To make a lighter filling, fold in whipping cream.
Since leaving catering college some 25 years ago, I have not made pastry cream and I felt that it was going to be difficult but I found this recipe and found it very easy to follow and it worked first time with no problems and tastes fantastic. - 01 Jun 2011
Made this twice now and perfect each time, not to mention very tasty! - 11 May 2012
So glad i came across this recipe, i have tried others and not been completely satisfied, but this is really good. I used the filling to make vanilla slices and it went down well with all the family they loved it. - 20 May 2013