What is another name for cream patissiere?

Cream patissiere is commonly known as pastry cream. This is a rich and versatile custard that serves as a filling for various pastries, including éclairs, tarts, and cream puffs. It is made by cooking together milk, sugar, egg yolks, and cornstarch, resulting in a smooth and creamy texture that is both thick and stable enough for filling pastries.

The term "pastry cream" specifically refers to this culinary preparation, distinguishing it from other types of creams used in baking and desserts. The correct name highlights its primary use in pastries and aligns with traditional culinary terminology, making it clear to those in the pastry and baking field what to expect from this ingredient. Other options listed, such as custard filling, sour cream, and whipped cream, refer to different preparations or products altogether, which do not replace or serve the same function as cream patissiere.