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Pastry Cream
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.
milk, sugar, egg yolks, egg, cornstarch, butter, vanilla
cooking.nytimes.com
Chocolate Chip Pastry Cream Recipe
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
egg yolks, sugar, cornstarch, cocoa, milk, vanilla bean, chocolate, chocolate chips