Pastry creams usually use egg yolks, and you can substitute whole eggs with egg yolks (two yolks for each whole egg called for) in these.
You can use two yolks in place of a whole egg in pretty much any cake and come out with a better result (maybe slightly less high rising, maybe, but definitely richer, moister.) I'd substitute only one egg with the two yolks. Good also in sweet breads - in fact there i actually discard the whites, or save them for baking.
You can make a buttercream, beating egg yolks till light colored and adding boiling sugar syrup into it, beating till cool and then beating in soft butter a little at a time. . I don't remember what this is called, but it's a form of buttercream, analagous to italian meringue buttercream.
You can use them in many of the thickening or breading functions in cooking (as opposed to baking) like thickening a sauce or a soup where the recipe calls for a whole egg. .