A sweet pastry cream (a.k.a. confectioners' custard) made by cooking eggs or egg yolks, sugar, milk and flour or starch until thickened. It is thicker in consistency than crème anglaise.

Crème pâtissière can be enriched with butter, whipped cream or egg whites and flavoured with vanilla, coffee, rum, cognac, liqueur, chocolate or almonds. It can be used for filling cream puffs, éclairs and napoleons, cakes and tarts or as a garnish or in making of some hot or cold soufflés.

See also crème frangipane and crème Saint-Honoré.