Jul 14 2026
Restaurants›Up on Market Bistro & Inn›Custard-filled Pastry Seashell Recipe

Custard-filled Pastry Seashell Recipe

Inspired by Up on Market Bistro & Inn
Time2h
Serves12

Make Custard-filled Pastry Seashell Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pastry Shell

Custard Filling

Topping

Method

Pastry Shell

  1. 1

    Prepare the Dough

    In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

  2. 2

    Form the Dough

    Add the cold water and egg yolk to the flour mixture. Mix until a dough forms. If the dough is too dry, add a little more water, one teaspoon at a time.

  3. 3

    Chill the Dough

    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  4. 4

    Roll and Cut the Dough

    On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles using a cookie cutter.

  5. 5

    Shape the Shells

    Press each circle into a seashell mold, making sure to cover the entire mold. Prick the bottom with a fork.

  6. 6

    Bake the Shells

    Preheat the oven to 375°F (190°C). Bake the pastry shells for 15-20 minutes or until golden brown. Let them cool completely.

Custard Filling

  1. 7

    Heat the Milk

    In a saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.

  2. 8

    Mix Dry Ingredients

    In a separate bowl, whisk together the granulated sugar and cornstarch until well combined.

  3. 9

    Combine the Mixtures

    Slowly add the warm milk to the sugar and cornstarch mixture, whisking constantly to prevent lumps.

  4. 10

    Cook the Custard

    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).

  5. 11

    Add Egg Yolks and Flavor

    In a bowl, whisk the egg yolks. Gradually add a small amount of the hot custard to the egg yolks to temper them, then stir the egg yolks back into the custard in the saucepan.

  6. 12

    Finish the Custard

    Stir in the vanilla extract and butter until melted and smooth. Remove from heat and let it cool.

Assembly and Topping

  1. 13

    Fill the Shells

    Once the pastry shells are cooled and the custard filling is prepared, carefully fill each shell with the custard using a piping bag or spoon.

  2. 14

    Garnish

    Sprinkle the filled pastries with powdered sugar and top with chocolate shavings.

  3. 15

    Serve

    Arrange the custard-filled pastry seashells on a serving platter and enjoy.

More from Up on Market Bistro & Inn