374 pastry cream recipes

Deep-dish peach pie with a tangy cream cheese pastry top draped over six cups of fresh peaches, brown sugar, and nutmeg. The cream cheese makes the crust shatteringly tender and golden under the egg wash and sugar.

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

This super moist carrot cake was absolutely delicious and much much lower-fat than a regular carrot cake, thanks to applesauce and yogurt instead of butter and cream cheese. I used whole wheat pastry flour to make it even more nutrition dense. I will be making this low-fat carrot cake again for sure.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.

A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.

Caramel pecan pie with homemade caramel pastry cream, chopped pecans, and a golden meringue topping. Old-school holiday Southern pie tradition.

Mini pumpkin pies that bake crustless in a muffin tin with Bisquick standing in for pastry. Cream cheese gives the pumpkin filling a cheesecake-like richness. Twelve individual pies in 30 minutes.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.

Classic French creme patissiere made with egg yolks, sugar, milk, and vanilla. The essential pastry cream for tarts, eclairs, cream puffs, and fruit desserts.

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.

Caramel-orange Bûche de Noël assembly with Grand Marnier buttercream, almond sponge, and pastry cream filling. The classic French Yule log cake for Christmas.

Italian crostata di frutta with a lemon-scented shortcrust pastry, homemade crema pasticcera, fresh seasonal fruit, and an apricot jam glaze. A classic bakery-style tart.

Cream puff swans made from choux pastry piped into S-shaped necks and oval bodies, filled with sweetened whipped cream and mandarin oranges. A classic French pastry showpiece.

French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.