Crema Pasticcera Italian Pastry Cream For Bomboloni Recipes

CREMA PASTICCERA (ITALIAN PASTRY CREAM) FOR BOMBOLONI

Steps:

• Crema Pasticcera {Italian Pastry Cream} In a small saucepan bring milk, vanilla bean, and vanilla bean seeds just to the boil over medium heat. Remove from heat, cover and let steep 10 to 12 minutes. In a large bowl, using a large hand whisk, cream together egg yolks and sugar until thick and pale. Add the flour and whisk to well combine. Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined. Return the milk-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes. Remove from heat and strain Crema Pasticcera through a fine mesh sieve into a 20-cm (8 inch) square dish or 23 X 33 cm (9 X13 inch) rectangular dish. Discard solids. (A little tip for you - I remove the vanilla bean; give it a quick rinse and then allow it to dry and use it when I am making syrups or compotes (gives the compote or syrup a hint of vanilla taste) or I also place the vanilla bean in a mason jar (a large one because I continue to add beans and top with more sugar as I go along) with sugar and make my own vanilla sugar (make sure the vanilla bean is completely dry before storing with sugar.) (This time I saved the vanilla bean and used it to make my stems for decorating the completed Pesche.) Place a sheet of plastic wrap directly onto Crema Pasticcera to prevent a skin from forming while cooling. When Crema Pasticcera has completely cooled place in refrigerator to chill until ready to fill cookies.

PASTICCIERA CREAM (ITALIAN PASTRY CREAM )

Steps:

• Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
• In a separate sauce pan, scald milk.
• Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
• Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
• Cook 4 minutes longer, stirring constantly.
• (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well.
• Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
• If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.
• For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.
• Cool/chill before using as a cake/pastry filling.

BOMBOLONI ALLA CREMA - ITALIAN CREAM-FILLED DONUTS RECIPE - (4.6/5)

Steps:

• 1.Place flours, sugar, instant yeast, vanilla bean seeds, zest of your choice and salt in a large bowl. Using a large whisk, whisk to well combine. 2.Make a well in the centre; pour in the warm milk. Work together the milk and the dry ingredients with the tips of your fingers. 3.Add the eggs all at once; work together the ingredients until you have a rough ball of dough. 4.Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next. 5.Transfer dough to a clean, lightly floured work surface; knead until smooth and elastic (not sticky), 10 to 15 minutes. 6.Transfer dough back to the large bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, 1½ to 2 hours. 7.When the dough has doubled in volume, transfer to a clean, floured work surface. 8.Roll the dough out to a thickness of about 1 cm (a little less than ½-inch); using a cookie cutter or glass cut out rounds about 7-cm to 7½-cm (2¾-inch to 3-inch) in diameter (keep the cuts as close together as possible). (Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about ½-hour and proceed to roll out and cut out rounds. At this point if you have any remaining dough, gather together re-roll and cut rounds until all of the dough has been used.) 9.Place the rounds on a parchment lined baking sheet lightly sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume (they should appear full of air), 1½ to 2 hours. (I find it much easier to remove the rounds from the parchment paper when I lightly coat the parchment with vegetable spray opposed to flouring the parchment sheet. I also used a 3-inch deep baking pan instead of a baking sheet to place my rounds in to rise, this ensures the tops of my bomboloni will not stick to the plastic wrap.) 10.Heat oil in a 6-litre/quart heavy-bottomed saucepan over medium heat to between 160° C and 170° C (320° F and 340° F), about 20 minutes. (Check your oil frequently while frying bomboloni to maintain these temperatures. If you have a thermometer attach to the saucepan to monitor the temperature of the oil.) 11.Prepare 2 large plates for draining and rolling of bomboloni. Layer one plate with 3 to 4 sheets of paper towel for draining, and the other plate with a thin layer of caster sugar, for rolling, set-aside until ready to use. 12.Fry four to six bombolone at-a-time to ensure even frying. Fry until golden on both sides, 3 to 5 minutes. (Bomboloni should be golden on both sides creating a distinct line lighter in colour in between - can be difficult at times to achieve because the bomboloni have a mind of their own and they puff up while cooking, sometimes more on one side than the other.) Remove bombolone, one-at-a-time, with a spider skimmer or slotted spoon, drain on paper towels and immediately roll in caster sugar until evenly coated. 13.While bomboloni are still warm fill with Crema Pasticcera (Italian pastry cream). To fill bomboloni, transfer Crema Pasticcera to a large pastry bag fitted with a ½-cm to 1-cm (¼-inch to ½-inch) plain round tip. Use a sharp paring knife to make a small hole (in the centre) on the top of each bombolone. Insert pastry tip into the hole of the bombolone and pipe crema until the bombolone feels heavy; continue to fill until you have a mound of pastry cream visual on the top of the bombolone. 14.Bomboloni are best enjoyed on the day they are made. Serve immediately. Crema Pasticcera {Italian Pastry Cream}: 1.In a small saucepan bring milk, vanilla bean, and vanilla bean seeds just to the boil over medium heat. Remove from heat, cover and let steep 10 to 12 minutes. 2.In a large bowl, using a large hand whisk, cream together egg yolks and sugar until thick and pale. 3.Add the flour and whisk to well combine. 4.Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined. 5.Return the milk-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes. 6.Remove from heat and strain Crema Pasticcera through a fine mesh sieve into a 20-cm (8 inch) square dish or 23 X 33 cm (9 X13 inch) rectangular dish. Discard solids. (A little tip for you - I remove the vanilla bean; give it a quick rinse and then allow it to dry and use it when I am making syrups or compotes (gives the compote or syrup a hint of vanilla taste) or I also place the vanilla bean in a mason jar (a large one because I continue to add beans and top with more sugar as I go along) with sugar and make my own vanilla sugar (make sure the vanilla bean is completely dry before storing with sugar.) (This time I saved the vanilla bean and used it to make my stems for decorating the completed Pesche.) Place a sheet of plastic wrap directly onto Crema Pasticcera to prevent a skin from forming while cooling. When Crema Pasticcera has completely cooled place in refrigerator to chill until ready to fill cookies.

PASTRY CREAM (CREMA PASTICCERA)

Steps:

• Stir together milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at edges. Remove pan from heat.
• Put egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low. Add flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until mixture has thickened, 2 to 3 minutes.
• Transfer warm pastry cream to a bowl. Place a piece of plastic wrap directly onto surface. Refrigerate until just chilled, about 2 hours, or up to 1 day.

PASTRY CREAM (CREMA PASTICCERA)

Steps:

• In a bowl, combine the egg yolks and sugar and beat with an electric mixer or whisk until creamy and light yellow. Mix in the flour, 1 tablespoon at a time, until smooth.
• Put the milk, cream, and vanilla in a saucepan and heat over low heat until bubbles begin to appear around the edge of the pan. Do not boil. Gradually beat in the egg yolk mixture, making sure to beat until there are no lumps. Return to low heat and cook, stirring constantly with a wooden spoon, until the pastry cream thickens, about 3 minutes. Do not overcook. The mixture should be thick, but not stiff. It will solidify as it cools.
• Immediately remove from the heat and pour into a bowl. Cover with plastic wrap, with the wrap touching the surface of the pastry cream so it doesn't form a skin. Refrigerate until cold, at least 4 hours.

ITALIAN PASTRY CREAM RECIPE - (4.3/5)

Steps:

• Crema pasticcera is not difficult to make, though it does require care and attention lest it curdle. Fernanda Gosetti, author of Il Dolcissimo, suggests you use a copper pot because it conducts heat better, and adds that if you make crema pasticcera frequently you should invest in a round-bottomed pot because its entire contents will be accessible to the whisk or spoon. She also notes that the crema should be transferred to a bowl as soon as it's ready, because it will continue to cook in the pot. The quantities given above can easily be expanded or reduced. Set all but 1/2 cup of the milk to warm over a slow burner with the vanilla bean. In the meantime, lightly whisk the yolks in a bowl to break them. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining half cup of milk, keeping a wary eye for lumps. By this time the milk on the stove will be about ready to boil. Fish out and discard the vanilla bean, and slowly whisk the milk into the egg-and-milk mixture. Return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently, until it barely reaches a slow boil. Count to 120 while stirring constantly and it's done. (Note -- depending on your eggs and milk it may thicken to the proper consistency before it boils. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it's done). Transfer it to a bowl and let it cool, gently stirring it often to keep a skin from forming across top.