Almond Pastry Cream (Frangipane) — Frangipane is a delicious almond pastry cream which is used to fill croissants, chneiks and other pastries. It can be made several days in advance and chilled until needed.
Bavarian Cream Filling
Black Raspberry Pastry Cream — This fresh-tasting berry pastry cream is incredible hidden away in chocolate or lemon pastry. It’s also wonderful layered into a Génoise cake or petite crepe cakes.
Buttermilk Pastry Cream
Caramel Pastry Cream
Chocolate Pastry Cream
Cinnamon Pastry Cream
Cinnamon Roll Filling
Citrus Pastry Cream
Coffee Pastry Cream — Use as a filling for cakes, cream puffs, eclairs and Napoleons.
Cottage Cheese Filling
Ginger Pastry Cream
Grand Marnier Pastry Cream — Use as a filling for cakes, cream puffs, éclairs and Napoleons.
Honey Poppy Seed Filling
Italian Pastry Cream (Crema Pasticcera)
Lemon Pastry Cream
Meyer Lemon Pastry Cream — Use this pastry cream as a filling for a jelly roll style cake, layer cake, tart or pastries.
Nut Butter Filling
Pastry Cream (Vanilla Custard Filling) — Pastry cream (crème pâtissière in French) is basically a stirred egg custard (Vanilla Custard Sauce) with cornstarch, flour or a combination of the two added for thickening. It can be used as is or lightened with whipped cream as a filling for Cream Puffs or Éclairs.
Peanut Butter Pastry Cream — Use as a filling for cakes, cream puffs, éclairs and Napoleons.
Pistachio Pastry Cream
Poppy Seed Filling
Pumpkin Pastry Cream
Raspberry Pastry Cream
Strawberry Mascarpone Filling
Vanilla Pastry Cream — Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. If you would like a lighter filling, just fold in some whipped cream.