Editor's note: Use this pastry cream to make Francois Payard's Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce .
A classic filling for fruit tarts and éclairs, pastry cream is also used as a component in desserts, from napoleons to panini.
Cooks' Note
Vanilla Pastry Cream: Add a vanilla bean, split lengthwise with a paring knife and seeds scraped, to the milk in step 1. Remove the vanilla bean pod after the pastry cream has cooked.
Rosemary Pastry Cream: Add the finely chopped leaves from 1 sprig fresh rosemary to the milk in step 1 and proceed as directed.
