1845 E. Acton (ed. 2) xvi. 361 Crême patissière, or pastry cream.
1892 I. 246/1 Lay in a Napoleon-cake pan..a layer of puff paste, spread over that a layer of pastry cream.
1997 J. Steingarten iii. 216 Less admirable were the rubbery pastry cream, the dry chocolate soufflés,..and several of the sauces.