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Pastry cream

Explore 30 recipes, 6 videos, and more

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Classic Boston Cream Pie

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Chocolate Ganache and Pastry Cream

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Heart Shaped Raspberry Napoleons

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Honey-Roasted Fig Tart, Part 2

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Cream-Filled Doughnuts, Part 2

Other Ideas:
Dessert, Doughnuts, Fry
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How to Make Croquembouche, Part 2

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Zuppa Inglese Cake

Other Ideas:
Dessert, Italian, Layer cake, Trifles
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Chestnut Cake with Chocolate-Armagnac Glaze

Ingredients
  • Vegetable-oil cooking spray
  • 2 cups cake flour (not self-rising), plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 vanilla bean, halved lengthwise
  • 1 1/2 cups granulated sugar
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 4 large eggs, separated, plus 1 large egg white
  • 1 cup Chestnut Puree
  • 1/4 cup whole milk
  • Armagnac Simple Syrup
  • Chestnut Pastry Cream
  • Whipped Bittersweet Ganache Frosting
  • Chocolate-Armagnac Glaze
  • Roasted peeled chestnuts (optional), for garnish
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Buttermilk Pastry Cream

Other Ideas:
Buttermilk, Make-ahead
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Boston "Scream" Pie

Ingredients
  • 1 3/4 cups all-purpose flour
  • 8 ounces semisweet chocolate, finely chopped
  • Spiced Pastry Cream
  • 1 cup heavy cream
  • 1/3 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for pans
  • Candy Spiders, optional
  • 1 tablespoon light corn syrup
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons vegetable oil
  • 1/3 cup heavy cream
  • 5 ounces (1 stick plus 2 tablespoons) unsalted butter, softened, plus more for pans
  • 1 1/3 cups sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
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