Italian Pastry Cream Recipe 435

ITALIAN PASTRY CREAM RECIPE

Italian Pastry Cream Recipe image

A thick and creamy Italian pastry cream that is perfect for pastries and desserts. This Italian version of creme patissiere has a delicate lemon and vanilla flavour and can be adapted to make other flavours such as chocolate or coffee.

Provided by Marcellina

Categories Dessert

Time 25m

Number Of Ingredients 9

Ingredients

2 cups whole milk (divided)
1 vanilla bean (split down the length)
strip of lemon rind
4 egg yolks
½ cup sugar
5 teaspoons plain (all purpose) flour (sifted)
5 teaspoons cornflour/cornstarch (sifted)
pinch salt
2 tablespoon unsalted butter (optional but recommended)

Steps:

Place 1 ¾ cups of milk, vanilla bean, and strip of lemon rind in a medium saucepan. Heat over medium heat until the milk just before simmering point. Don't boil. Stir in the sugar until dissolved and set aside.
In a bowl whisk egg yolks, flour, cornflour/cornstarch and salt until smooth. Whisk in the remaining ¼ cup of milk.
Remove lemon rind and vanilla bean from the milk.
Slowly pour the hot milk onto the egg yolk mixture, whisking constantly.
Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
If adding unsalted butter, whisk into hot pastry cream until melted and mixed through.
Pour the pastry cream into a heatproof bowl pressing plastic wrap directly onto the surface to stop a skin forming.
Refrigerate until thoroughly chilled.
Before using, stir until smooth.

Nutrition Facts : Calories 150 kcal, Carbohydrate 18 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 56 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

ITALIAN PASTRY CREAM RECIPE

Italian Pastry Cream Recipe image

Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts.

Provided by Rosemary Molloy

Categories Dessert

Time 20m

Number Of Ingredients 11

Ingredients

3/4 cup milk
3/4 cup cream whipping/whole cream
4 egg yolks
1/2 cup granulated sugar
2 1/2 tablespoons flour
1/2 teaspoon vanilla
1 cup milk ((divided))
1/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
3 tablespoons flour ((whisk in a small bowl))

Steps:

In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.
In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!

Nutrition Facts : Calories 1420 kcal, Carbohydrate 130 g, Protein 22 g, Fat 91 g, SaturatedFat 51 g, Cholesterol 1044 mg, Sodium 182 mg, Sugar 109 g, ServingSize 1 serving

PASTICCIERA CREAM (ITALIAN PASTRY CREAM )

Pasticciera Cream (Italian Pastry Cream ) image

This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.

Provided by Dee514

Categories Dessert

Time 20m

Yield 2 1/2 Cups (approx)

Number Of Ingredients 8

Ingredients

3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon grated fresh lemon rind (omit for chocolate pasticciera cream) (optional)
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter
2 ounces baking chocolate, grated

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.

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