A homemade white chocolate pastry cream (or crème pâtissière) should have a deliciously sweet, milky taste, and a very rich and creamy pudding-like texture. This recipe delivers you the cream you’re after – creamy in taste, firm enough in texture. It can be used as filling for viennoiserie, cakes, tarts and pastries such as cream puffs, cupcakes or éclairs. You can also easily pair this white pastry cream with a broad range of fruity flavours such as raspberry, passion fruit, mango, strawberry, etc.