What exactly is the difference between vanilla pastry cream and french pastry cream?

its for filling of a cake.


which would be best?What exactly is the difference between vanilla pastry cream and french pastry cream?
When I surfed the web for both, the only difference I saw was the Vanilla Pastry Cream was made with cornstarch and the French Pastry Cream was made with flour.





Both would work.What exactly is the difference between vanilla pastry cream and french pastry cream?
Im pretty sure pastry cream is pastry cream. Flour and Cornstarch are both thickening agents so all they do is thicken the cream. I use pastry cream with cornstarch for my fillings, i've never tried pastry cream with flour, but i think the flour might not thicken as well. If you are using pastry cream as a filling I would suggest using a plastic acetate strip around the cake before filling to hold the cream in, and not have it ooze everywhere, then refrigerate overnight. The cream will stiffen up and you can frost the cake the next day