This classic Holland cream filling is a rich, sweet, and silky custard-style cream made with milk, cream, sugar, and vanilla, perfect for filling buttery croissants or delicate puff pastry shells. Finished with a drizzle of dark chocolate, this indulgent treat offers a luscious balance of creamy, flaky, and chocolaty textures, making it an ideal dessert or afternoon delight.
Why You’ll Love This Recipe
Holland cream is beloved for its velvety texture and delicate vanilla flavor. When paired with a flaky pastry and smooth chocolate topping, it creates a luxurious dessert experience that feels straight from a European bakery. The filling is easy to prepare and incredibly versatile—perfect for stuffed pastries, eclairs, doughnuts, or even as a cake filling. It’s a simple yet sophisticated treat that satisfies every sweet craving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, cubed
- 1/2 cup dark chocolate, melted
- 6 buttery croissants (or puff pastry shells)
Directions
- In a medium saucepan, combine the milk, heavy cream, sugar, and cornstarch. Whisk thoroughly to dissolve the cornstarch.
- Place over medium heat and cook, whisking constantly, until the mixture begins to thicken and comes to a gentle boil.
- Once thickened, remove from the heat and stir in the vanilla extract and butter. Mix until the butter is fully melted and the cream is smooth and glossy.
- Transfer the cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely at room temperature or refrigerate until chilled.
- Once cooled, spoon the cream into a piping bag fitted with a round tip. Fill each croissant or pastry shell generously with the cream.
- Drizzle melted dark chocolate over the tops of the filled pastries. Allow the chocolate to set for about 10 minutes before serving.
- Serve chilled or at room temperature.
Servings and timing
This recipe makes 6 servings.
Prep time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Variations
- Almond Twist: Add a few drops of almond extract to the cream for a nutty variation.
- Coffee Cream: Stir in 1 teaspoon of instant espresso powder to the filling for a mocha flavor.
- Berry Infusion: Fold in pureed raspberries or strawberries after the cream has cooled for a fruity option.
- Pastry Choice: Use éclairs, doughnuts, or cream puffs instead of croissants or puff shells.
- Nut Topping: Sprinkle chopped hazelnuts or almonds over the chocolate drizzle for texture and flavor.
Storage/Reheating
Storage:
Store filled pastries in an airtight container in the refrigerator for up to 3 days. The cream filling will remain stable and flavorful.
Reheating:
Do not reheat, as the cream filling may separate. Serve cold or at room temperature.
Make-Ahead Tip:
The cream filling can be made up to 2 days in advance and stored chilled until ready to use.
FAQs
What is Holland cream?
Holland cream is a sweet, thick custard-like filling often used in European pastries. It is made with milk, cream, sugar, and vanilla.
Can I use just milk instead of milk and cream?
Yes, but using both creates a richer, silkier texture. Substituting with just milk will result in a lighter cream.
How do I prevent the cream from forming a skin?
Place plastic wrap directly on the surface of the cream while it cools to prevent a skin from forming.
Can I freeze the cream?
It is not recommended, as the texture may break down when thawed. Use fresh for best results.
Can I use milk chocolate instead of dark?
Absolutely. Use your preferred chocolate, though dark chocolate adds a nice contrast to the sweet filling.
Can I make this cream less sweet?
Yes, reduce the sugar to 1/3 cup for a less sweet version without compromising texture.
Do I need to strain the cream?
If your cream has lumps, strain it through a fine mesh sieve before cooling to achieve a smoother consistency.
Is this the same as Bavarian cream?
No, Holland cream is denser and typically made without gelatin, while Bavarian cream is lighter and stabilized with gelatin.
Can I fill the pastries in advance?
Yes, fill them a few hours ahead of serving and refrigerate. Wait to drizzle the chocolate until closer to serving for best presentation.
What other desserts can I use this in?
This cream is excellent in éclairs, Napoleons, Boston cream pie, or as a cupcake or layer cake filling.
Conclusion
Holland cream is a luxurious dessert filling that elevates any pastry into something truly special. Paired with a flaky croissant or puff shell and topped with rich chocolate, this recipe offers a beautifully balanced treat that is both elegant and indulgent. Whether you’re hosting a brunch or simply craving something sweet, this easy-to-make filling brings a touch of European pastry shop magic to your kitchen.
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Holland Cream (White Cream Filling)
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Holland Cream is a rich, velvety white filling made with milk, cream, butter, and vanilla, perfect for stuffing into flaky croissants or puff pastry shells. Topped with a luscious dark chocolate drizzle, this indulgent treat offers a heavenly mix of creamy, buttery, and chocolaty flavors in every bite.
Ingredients
For the Cream Filling:
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1 cup heavy cream
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1 cup whole milk
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1/2 cup sugar
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3 tablespoons cornstarch
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1 teaspoon vanilla extract
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1/4 cup unsalted butter, cubed
For Assembly:
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6 buttery croissants or puff pastry shells
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1/2 cup dark chocolate, melted
Instructions
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In a medium saucepan, whisk together milk, heavy cream, sugar, and cornstarch over medium heat.
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Continue whisking until the mixture thickens and begins to boil, about 8–10 minutes.
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Remove from heat and stir in vanilla extract and butter until melted and the mixture is smooth.
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Allow the cream to cool completely, stirring occasionally to prevent a skin from forming.
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Once cooled, fill a piping bag with the cream and pipe it into croissants or puff pastry shells.
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Drizzle melted dark chocolate over the tops and let set for about 10 minutes.
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Serve chilled or at room temperature.
Notes
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For a fluffier filling, fold in whipped cream after cooling.
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Let the cream cool fully before piping to maintain structure.
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Ideal for eclairs, donuts, or as a layer in cakes and tarts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Filling
- Method: Stovetop
- Cuisine: European
