Puff Pastry Cream

Puff Pastry Cream Recipe

This delicious and versatile puff pastry cream can be used as a filling for pastries, tarts, and other desserts. It combines the rich, velvety texture of pastry cream with the light, flaky layers of puff pastry for a decadent treat.


For the Puff Pastry:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/2 cup cold water

For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter


1. Prepare the Puff Pastry:

  1. In a large mixing bowl, combine the flour and salt.
  2. Add the chilled butter cubes and use a pastry blender or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the cold water, mixing just until the dough comes together. Be careful not to overmix.
  4. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  5. On a lightly floured surface, roll out the dough into a long rectangle. Fold the dough into thirds, like a letter, and turn it 90 degrees. Roll it out again and fold it into thirds. Repeat this process 4 times.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

2. Prepare the Pastry Cream:

  1. In a medium saucepan, heat the milk and half of the sugar over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. Bring the mixture to a simmer.
  2. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.
  3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
  5. Remove from heat and whisk in the butter and vanilla extract (if using).
  6. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.

3. Assemble the Puff Pastry Cream:

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry to about 1/4 inch thickness and cut it into desired shapes (squares, circles, etc.).
  3. Place the puff pastry pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and puffed up. Let them cool completely.
  4. Once cooled, slice the puff pastry pieces in half horizontally.
  5. Fill a piping bag with the chilled pastry cream and pipe it onto the bottom halves of the puff pastry. Top with the other halves.


  • Dust with powdered sugar or drizzle with chocolate for an extra touch of sweetness.

Enjoy your delicious puff pastry cream creations!

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