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	crème pâtissière crème de rose crème de violette crème fraîche crème pâtissière Crenshaw melon; Cranshaw melon Creole cooking Creole cream cheese Definition: [KREHM pah-tee-see-EHR] The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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