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    Cream Filled Pastries

    From cream puffs and eclairs, to doughnuts and show stopping Napoleon pastries, Cream Filled Pastries are the most indulgent kind of pastry.

    The secret to incredible cream filled pastries is to start with the very best pastry cream recipe. Pastry cream is a rich, creamy custard that's one of the most versatile and important elements in a baker's repertoire.

    Over the years, I've developed a pastry cream recipe that's simple to make, remarkably stable, and comes out perfect every time. It will hold its own for hours without breaking down, and you can even freeze it and bake it inside pastries like hand pies.

    I am not exaggerating when I say that this pastry cream recipe is the most foundational recipe in my kitchen. It's foundational to every cream pie recipe, used as a filling for layer cakes and crepe cakes, the star of every French pastry, and the delicious center of cream filled doughnuts and doughnut holes.

    If I had one piece of advice to all home bakers it would be this: learn how to make pastry cream. After that, there's no limit to the incredible pastries you can create.

    • Banana Cream Cake
    • Black Bottom Banana Cream Pie with Vanilla Wafer Crust
    • Extra Creamy Coconut Cream Pie with Toasted Almond Crust
    • Chocolate Cream Pie ~ with Rich Chocolate Pastry Cream
    • Coconut Cream Cake with Coconut Pastry Cream
    • Cannoli Napoleon
    • Best Pastry Cream {Crème Pâtissière}
    • Olive Oil Cake with Lemon Mascarpone Pastry Cream
    • Mini Butterscotch Éclairs
    • How to Make Profiteroles {French Cream Puffs}
    • White and Dark Chocolate Tahini Tart
    • Napoleon Dessert | Mille Feuille Cream Pastry
    • Amaretto Custard Blackberry Tarts
    • Apple Butter and Pastry Cream Hand Pies
    • Mixed Berry Lemon Custard Tart
    • Banana Split Crepe Cake
    • Strawberries and Cream Pie
    • Doughnut Holes filled with Salted Caramel Pastry Cream
    • Doughnut Recipe | Overnight Homemade Doughnuts
    • Perfect Chocolate Eclairs {Filled with Pastry Cream}

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    Rebecca Blackwell

    Hi! I'm Rebecca, a baker, recipe developer, food photographer, and full time RV nomad.

    I’ve been baking for 25 years, both professionally and just for the sheer pleasure of it. In 2013, I launched this blog as a way to share my most tested, trusted, and much-loved recipes.

    Learn more -->

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