Pastry 1 Pastry Cream Powder, also known as Hot Belcreme, works two ways. On its own it makes a complete cooked pastry cream, and it also serves as a stabilizer for custards, flans, and thickened hot milk preparations in place of cornstarch or flour.

It produces a smooth, highly stable base that holds added cream and egg, so fillings for cakes, tarts, and pastries set cleanly without splitting or collapsing. Also available as a Cold Process version.