Puff Pastry Cream: 7 Delicious Homemade Recipes

Puff pastry rolls filled with airy cream are a delightful treat, a taste familiar to everyone since childhood. This delicate dessert with a crispy shell and a soft center is sure to impress. The flavor of these rolls depends directly on the filling you choose.

In this collection, I've compiled the best cream recipes for puff pastry. All of them are airy, stable, and durable. Each cream imparts a unique flavor, aroma, and texture to the pastries. Experiment with fillings and delightfully surprise your guests and loved ones.

Custard for puff pastry tubes

This recipe for a stable custard cream is easy to make at home. It's incredibly delicate, light, and stable. The vanilla-flavored custard transforms these puff pastries into an exquisite dessert. This delicacy will be a delight for both a holiday table and a cozy family tea party.

Ingredients

• Egg yolks - 5 pcs
• Sugar - 200 g
• Starch - 90 g
• Milk - 500 ml
• Vanilla sugar - 8 g
• Sour cream 30% - 200 g

Cooking time: 2 hours

Servings: 1 (for filling 16-18 tubes)

Step-by-step recipe

Step 1

Place sugar and egg yolks in a saucepan with a thick bottom.

Step 2

Add vanilla sugar, starch and milk.

Step 3

Whisk the ingredients until smooth. Then place the pan over low heat.

Step 4

Cook the egg-milk mixture, stirring continuously, until it thickens.

Step 5

Cover the prepared custard base with cling film in contact and leave to cool to room temperature, then put it in the refrigerator for 20-30 minutes.

Step 6

Add sour cream to the cooled custard base.

Step 7

Beat the mixture well until smooth and homogeneous.

Step 8

The delicate, stable, and very aromatic custard is ready. Fill the puff pastry tubes with it.

Buttercream for puff pastry tubes

I'd like to share another wonderful recipe for filling for puff pastry rolls. The creamy custard turns out incredibly delicate, smooth, and glossy. It imparts a unique creamy vanilla flavor to the crispy rolls, reminiscent of ice cream. No one will be able to resist this dessert.

Ingredients

• Butter - 150 g
• Cream 33-35% - 400 ml
• Starch - 40 g
• Eggs C1 - 2 pcs.
• Sugar - 120 g
• Vanillin - 2 g

Cooking time: 2 hours

Servings: 1 (for filling 20-23 tubes)

Step-by-step recipe

Step 1

Break the eggs into a saucepan, add sugar, vanilla and starch.

Step 2

Mix these ingredients with a whisk until smooth.

Step 3

Pour the cream into the resulting mixture and stir thoroughly until smooth. Place the saucepan over low heat.

Step 4

Cook the cream base until it thickens, stirring continuously to avoid the formation of lumps.

Step 5

Pour the hot custard mixture into a glass bowl, cover with cling film in contact and leave to cool to room temperature.

Step 6

Place the soft butter in a separate bowl and beat with a mixer until it turns light in color and forms soft peaks.

Step 7

Add the cooled custard mixture to the butter in small portions, whisking thoroughly until smooth.

Step 8

The delicate buttercream is ready for further use. You can begin filling the puff pastry tubes.

Filling for puff pastry tubes with condensed milk

This is a simple recipe for a rather unusual filling for puff pastry rolls. Curd cream with boiled condensed milk pairs perfectly with crunchy natural fillings. It's moderately sweet, has a delicate creamy taste, and a subtle vanilla aroma.

Ingredients

• Cottage cheese 9% - 200 g
• Sugar - 50 g
• Vanillin - 2 g
• Condensed milk - 4 tbsp.
• Butter - 90 g
• Citric acid - 1 pinch

Cooking time: 30-40 min

Servings: 1 (for filling 10-12 tubes)

Step-by-step recipe

Step 1

Rub the cottage cheese through a sieve.

Step 2

Add sugar and vanilla to the cottage cheese and beat the mixture thoroughly with a blender until smooth.

Step 3

Place the soft butter in a mixer bowl or deep bowl and beat until fluffy and white.

Step 4

Add condensed milk to butter and beat until smooth.

Step 5

Combine the butter mixture with the curd mixture and mix well.

Step 6

Add a pinch of citric acid and beat the cream with a mixer until smooth.

Step 7

The delicious curd cream with condensed milk is ready. Now we can start filling the tubes.

Protein cream with powdered sugar and vanilla

This snow-white meringue cream with powdered sugar and vanilla will become one of your favorites. It's incredibly delicate and weightless, like a cloud. This filling pairs perfectly with crumbly puff pastries, adding lightness, airiness, and a sophisticated flavor.

Ingredients

• Powdered sugar - 150 g
• Egg whites - 3 pcs
• Vanillin - 1-2 g

Cooking time: 30-40 min

Servings: 1 (for filling 16-18 tubes)

Step-by-step recipe

Step 1

Pour the cooled egg whites into a bowl. Add vanilla and powdered sugar.

Step 2

Mix the ingredients and lightly beat the resulting mixture with a mixer for about a minute.

Step 3

Place the bowl in a water bath.

Step 4

Cook the protein mixture, whisking continuously, for 10-15 minutes.

Step 5

Once the mixture has become dense, fluffy and stable, remove the bowl from the water bath and beat the cream for another minute.

Step 6

The light, airy, and very stable protein cream is ready. You can start filling the puff pastry tubes immediately.

Protein-custard cream like in the USSR

This is the recipe for the same cream whose taste we've all become familiar with since childhood. It's light and fluffy, yet dense and stable enough to hold its shape perfectly. This protein-custard cream is perfect for filling puff pastries and decorating confectionery.

Ingredients

• Egg whites - 2 pcs (75 g)
• Sugar - 150 g
• Water (hot) - 50 ml
• Citric acid - 1 pinch
• Salt - 1 pinch

Cooking time: 1 hour

Servings: 1 (for filling 16-18 tubes)

Step-by-step recipe

Step 1

We prepare the necessary ingredients.

Step 2

Pour sugar into a saucepan, add hot water and stir well.

Step 3

Once the sugar has dissolved, place the saucepan over the heat. Once the syrup boils, add a pinch of citric acid, reduce the heat, and simmer for another 5-8 minutes.

Step 4

Meanwhile, pour the egg whites into a mixer bowl, add a pinch of salt and beat with a mixer until soft peaks form.

Step 5

When the sugar syrup reaches 120 degrees Celsius, remove it from the heat. If you don't have a thermometer, drop a drop of the syrup into a plate or cup of cold water. The resulting caramel ball should be quite dense and firm.

Step 6

Without stopping whisking the egg whites, pour the hot syrup into it in a thin stream.

Step 7

Whip our cream until it forms stiff peaks and cools.

Step 8

The airy, egg white custard, just like in the USSR, is ready. We can fill the tubes with it and serve them with tea.

A very simple protein cream made from 3 ingredients

I'm sharing another recipe for a luxurious meringue cream filling for puff pastry rolls. It requires just three simple ingredients that you can always find in your kitchen. This filling perfectly accentuates the unique texture of puff pastry and imparts incredible tenderness to the natural texture.

Ingredients

• Egg whites - 3 pcs
• Sugar - 120 g
• Butter - 170 g
• Additives, flavors - optional

Cooking time: 30-40 min

Servings: 1 (for filling 18-20 tubes)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Pour the cooled egg whites into a deep bowl, add sugar and begin whisking with a mixer.

Step 3

Place the bowl over a double boiler and, whisking continuously, cook the egg whites until they form stiff, fluffy peaks. Then remove the bowl from the boiler.

Step 4

Transfer the mixture to a stand mixer bowl or other deep container and begin whisking the whites again until completely cool.

Step 5

While continuously whisking the egg whites, gradually add the softened butter. It's crucial that the egg whites and butter are at roughly the same temperature to prevent the cream from separating. You can also add flavoring at this stage (to your taste).

Step 6

A delicate, smooth and very stable protein-butter cream made from 3 ingredients is ready for further use.