Instant Creme Supreme is a cold process French pastry cream from Pastry Star that comes together in about five minutes, off the stove entirely. Whisk the powder with cold water for a standard cream, or with water and heavy cream when you want it richer and rounder on the palate.

It sets to a smooth, glossy cream with a sweet vanilla flavor that pipes into eclairs, napoleons, and fruit tarts without weeping. Fold it into whipped cream and it lightens into a mousse, or stir it into other preparations where it quietly works as a thickener and stabilizer.

For a cooked custard that sets in ramekins under a torched sugar crust, see the Pastry Star Creme Brulee Mix.