Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. It is used in pastry cookery, for example to fill éclairs or to top fresh fruit tarts. Basic pastry creams are typically flavored with vanilla, but variations include chocolate, almond, butterscotch, and other flavors. Custard is a family of preparations based on milk and eggs, thickened with heat. ... Starch is a complex carbohydrate which is insoluble in water, it is used by plants as a way to store excess glucose. ... A pastry chef or patissier© is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ... For the camera company, please see Eclair (camera). ... Look up Tart in Wiktionary, the free dictionary. ... For other uses, see vanilla (disambiguation). ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Binomial name Prunus dulcis (Mill. ... Butterscotch is a type of confectionary made by boiling sugar syrup, butter, cream and vanilla. ...