Pastry Cream Recipes

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Galette Des Rois a la Pistache (Pistachio Kings Cake) Recipe

This Galette des Rois (Kings' cake) is filled with a sweet pistachio mixture. The traditional Epiphany dessert is made with almond cream, called frangipane, so this was an obvious substitution. The green pistachios give the treats a nice color contrast, and work well with the flaky crust.

I got some Harry Potter fèves last time I went to Paris, which you can see in these pictures. The girls are obsessed with the series, so when I brought them out for the photos they went nuts. If you were to serve individual sized galettes, as I have done here, you should hide a fève in one of the dishes and let each person choose a plate at random. Just make sure to hide the fève well so that the naughty ones who peek can't figure out where you hid it. Whoever finds the fève is Queen or King for the day!

Pistachio Kings Cake Recipe with Picture


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Kiwi Tart with Pastry Cream (Tarte au Kiwi et a la Creme Patissiere) Recipe

A local bakery makes these wonderful kiwi tarts that everyone in the family loves. I just bought some really nice golden kiwis from the local market and I thought I'd try my hand at making a kiwi tart, but with my own twist.

I used a walnut dough with the standard crème pâtissière. Instead of coating the bottom of the pastry with chocolate, I drizzled it over the top. The chocolate and kiwi go well together and they mesh very well with the velvety cream and the texture of the walnut tart shell.


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