Dutch Pudding Broodjes – The Creamiest Custard-Filled Buns
It all starts with the softest, fluffiest, pillowy bun—light as air and simply irresistible. Inside, it’s filled with pastry cream, or as the French elegantly call it, crème pâtissière—sounds so much fancier, right? But we’re not stopping there!
That rich pastry cream is folded with freshly whipped cream, transforming it into diplomat cream, which is lighter, silkier, and has the most luxurious, melt-in-your-mouth texture.
In traditional Dutch bakeries, they slice these buns open and generously fill them with this luscious cream, finishing them off with a delicate dusting of powdered sugar. The combination of the soft bun and the velvety filling is just divine.
I make my pastry cream with real vanilla for the most incredible flavor, plus a pinch of sea salt flakes—a little secret that enhances all the flavors beautifully. And the buns themselves? It´s so delicious!
If you’ve ever been to the Netherlands and stopped by a bakery for one of these, you’ll love this homemade version. There’s just something extra special about making them from scratch!
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