Recipes with pastry cream

Making pastry cream is very useful because pastry cream and small puff pastry or shortcrust pastry already give you a tasty dessert. Making custard is not that difficult, it just takes a little patience and the right ingredients. You can also change the taste of the custard by flavoring it by adding cinnamon, vanilla or chocolate. Today we are going to do some delicious dessert recipes with pastry cream, but first we will learn how to make the pastry cream.



  • 250 ml whole milk
  • 2 egg yolks
  • 75 g of white sugar
  • 20 gr of cornstarch
  • Channel
  • 1 piece of lemon and orange zest

To prepare

  • Put the cinnamon stick in the milk and also add the lemon and orange zest.
  • Put it on the heat and when it starts to boil remove from the heat
  • Mix the cornstarch and sugar
  • Beat the yolks and add the cornstarch and sugar mixture
  • Pour the milk over the previous mixture, beating vigorously so that no lumps form
  • Turn on the heat low and stir so that it does not stick
  • When it starts to thicken, remove it and let it cool.


  • If you wish, you can replace the cream with milk
  • If lumps come out, you can use the blender to remove them
  • Once the cream is ready, cover it with plastic wrap

Recipe for Maria’s cookies with pastry cream

This recipe is very original and very rich. They look like Maria cookie sandwiches stuffed with custard, beaten in an egg and fried in lots of oil. To make this recipe, you will need:

  • 80 cookies
  • Pastry cream made with the previous recipe
  • Eggs for coating
  • Sugar and cinnamon
  • frying oil

Place 40 tablespoons of pastry cream on 40 cookies and cover with the 40 others. Beat in egg and fry in hot oil, turning them over so that they are fried on both sides. Prepare a plate with sugar and cinnamon so that the pasta is passed on kitchen paper to remove the rest of the oil. Try not to put one on top of the other until they cool down.

Shells stuffed with pastry cream

This recipe uses puff pastry and custard and no less reason because of its simplicity. To do this you will need:

  • 1 sheet of puff pastry
  • Metal cones for making seashells
  • a little flour
  • A glass of sugar
  • Pastry cream made with the previous recipe

You should start by stretching the puff pastry and cutting it into long strips. Wet your fingers with a little oil and pass the outside of the metal cones so that you can fold the puff pastry starting at the top and working all the way to the end. Cone with egg yolk and place on a baking sheet with parchment paper and bake at 180º for about 10 or 15 minutes. When they are golden, take out of the oven, remove the metal cone and fill with pastry cream. Finally, sprinkle them with icing sugar.

Millefeuille with pastry cream

For this recipe, you only need custard and puff pastry to save yourself the labor that you can freeze. To make this recipe You will need:

  • Pastry cream made with the previous recipe
  • 1 sheet of puff pastry
  • A glass of sugar
  • a little flour

You can start by sprinkling a little flour on the table to spread the puff pastry. You can cut it into squares or circles as you wish and arrange them on a baking sheet lined with baking paper. Bake at 180º for 10 or 15 minutes. When you’re ready, take the puff pastry out of the oven and cut it in half. Garnish with pastry cream and sprinkle with icing sugar.

Puff pastry cake with pastry cream and fruits

This cake is very tasty and easy to make and I promise you will fall in love with it when you try it. You can do it with different fruits or on its own with an apple, each of which is delicious. To do this you will need:

  • 1 sheet of puff pastry
  • 1 egg yolk
  • Neutral gelatin to cover the cake
  • The results you want
  • Pastry cream made with the previous recipe.

Start by preheating in the oven to 200º. Stretch the puff pastry and place it on the baking sheet, folding the edges over at least 1 cm. Pick the inside with a fork so that it does not swell when you put it in the oven. Bake for 20 or 30 minutes until it rises It is golden in color. When the pastry cream and puff pastry are cold, start spreading the pastry cream all over the puff pastry. Do not pick the fruit and place it on the cake however you prefer. Cover the cake with neutral gelatin or cake sprinkles. Let it cool in the fridge and in a few hours it will be ready to eat.


If you buy the cake sprinkles from the supermarket, it will be easier for you, but if for some reason you cannot find them, you can use neutral gelatin, half a glass of water and two tablespoons of sugar. Just heat half a glass of water in the microwave and mix it with the other half a glass of water along with the gelatin and sugar. Wait for it to cool and spread it all over the cake.