A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, donuts, and tarts. It has a silky smooth texture and delicious vanilla ...

Equipment and preparation: for this recipe you will need a large piping ... When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle.

Preheat the oven to 200C/390F/Gas 6 and grease a large baking tray with butter. Sift the flour and salt twice. Put the water and butter into saucepan, gradually heat until the butter melts and ...