Italian Vanilla Pastry Cream Recipes

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VANILLA PASTRY CREAM



Vanilla Pastry Cream image

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

2 cups milk
½ cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

Steps:

  • Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  • Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  • When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  • Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g

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

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.

PASTRY CREAM



Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 8

Number Of Ingredients 8

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

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