65 pastry cream recipes

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Carrot raisin cake sweetened with honey and pineapple juice instead of sugar. Whole wheat pastry flour and egg whites only keep it fat-free and wholesome.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

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Chocolate malt ice cream sandwiches pair slice-and-bake chocolate cookies with a homemade malted chocolate ice cream lightened with skim milk and egg whites. A nostalgic, from-scratch frozen treat.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.

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.

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

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

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

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.