Pastry Cream Crema Pasticcera Recipes

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 PASTICCERIA)

Steps:

• Slowly heat the milk, 2 t of the sugar, and the lemon zest in the top of a double boiler over simmering water.
• Meanwhile, whisk the remaining sugar, egg yolks, egg, and salt until thick but still golden, 2 to 3 minute.
• Sift the flour, a little at a time, whisking briskly to mix thoroughly.
• Whisk 1/2 c of the boiling milk mixture, 2 T at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture (this is a technique known as tempering).
• Cook over medium-high heat, until thickened, 2 to 3 minutes.
• As it begins to reach a boil and look lumpy, whisk vigorously to smooth it.
• When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
• Remove from the heat and discard the lemon zest.
• Beat in the vanilla and then the butter, 1 T at a time.
• Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
• Smear a little butter on top and cover tightly with plastic wrap so cream doesn't get a skin.
• Cool completely in refrigerator.
• You may want to thin it with a couple of T of milk before using it.

PASTRY CREAM

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.

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.

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.