Custard-Filled Buns in English, are such a classic treat from Dutch bakeries. Back in the day, you could buy them in six-packs, and they were the softest, fluffiest buns you’ve ever seen.
The bakeries would fill them with vanilla pudding, slice them partway open, and dust them with powdered sugar. Honestly, they were so simple but so delicious.
So, of course, I had to recreate them! I made soft, fluffy buns and filled them with Crème Pâtissière, which is just a fancy name for pastry cream.
To make it extra special, I folded in some whipped cream to make it lighter and creamier. And just like at the bakery, I finished them off with a dusting of powdered sugar.
There’s something so fun about making these at home. Homemade pastry cream is seriously next-level, and these buns turned out even better than I remember. If you love soft, sweet, creamy desserts, you’ve got to try these.
I hope you love them as much as I do!
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