11.   Fold into pastry cream.

12.   I knew enough not to fill the tart shell before it had completely cooled or it would dissolve the pastry cream.

13.   If you would like, you can glaze entire surface of tart including pastry cream that peeks through berries, although you may need more glaze.

14.   No pastry cream.

15.   Pastry cream?

16.   Payard Patisserie offers a lovely plain one with pastry cream, or one with raspberries.

17.   Place a piece of banana and piece of mango on the pastry cream.

18.   Press plastic wrap directly onto the surface of the pastry cream.

19.   So did a surprise late entry, served in the private room, a Napoleon of raspberries, each one partnered with a small dollop of pistachio pastry cream.

20.   Some tastes will be smooth as a pastry cream, others enlivened with bursts of flavor from the herb.