Italian cream filling

Italian pastry cream is smooth and luscious and quite easy to make at home. It's so versatile and perfect for desserts, cakes and pastries!

These Italian cream puffs are made from a baked chioux pastry and filled with Italian pastry cream or sweetened whipped cream. Perfetto!

Smooth and creamy Italian lemon pastry cream is made with egg yolks, milk, sugar and flour and flavored with lemon. Rich and thick, crema pasticcera is used in many Italian desserts from cakes, to doughnuts, to tarts! Sweet and velvety Italian lemon pastry cream is incredible! Called crema pasticcera in Italy or crème pâtissière in French, it is an essential filling in many Italian desserts including bombolini (Italian doughnuts) and this lemon cake.

These are so easy to customize and they're delicious.

How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!

These Italian cream puffs with a rich custard filling are a classic Italian dessert. They are traditionally eaten on St. Joseph's Day, but I say indulge in them year-round!

Italian pastry cream is made with milk, egg, and flour that are cooked together to create a rich and thick custard-like cream, flavoured with vanilla or lemon zest. Italian Pastry Cream is one of the basic ingredients used in many Italian desserts and cakes. It’s the creamy filling of many desserts or the base of tarts and layer cakes. This cream is also the filling you find in Italian pastry like the “cornetti” (Italian croissants) or “bomboloni” (Italian doughnuts).

Creme Mousseline is a rich cream made with thick pastry cream and lightened with whipped butter. Perfect as a filling for pastries!

Simple Italian pastry cream recipe (crema pasticcera) that is used for filling countless desserts and pastries.