Best 3 Pasticciera Cream Italian Pastry Cream Recipes
Indulge in the velvety delight of Pasticciera Cream, an Italian pastry cream that captivates taste buds with its rich, smooth texture and versatile applications. This culinary treasure is a cornerstone of Italian cuisine, gracing everything from classic pastries to delectable desserts. Our comprehensive guide unveils the secrets of crafting this heavenly cream, providing two foolproof recipes that cater to diverse dietary preferences. Embark on a culinary journey as we explore the traditional and vegan variations of Pasticciera Cream, empowering you to recreate this Italian masterpiece in the comfort of your own kitchen. Whether you're a seasoned baker or just starting your culinary adventures, our step-by-step instructions and expert tips will ensure success. So, prepare to tantalize your senses and embark on a delectable odyssey with Pasticciera Cream.
Check out the recipes below so you can choose the best recipe for yourself!
PASTICCIERA CREAM (ITALIAN PASTRY CREAM )
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
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 (CREMA PASTICCERA)
Provided by Francine Segan
Categories Milk/Cream Dairy
Yield Makes 6 cups (1 1/2 quarts / 1.4 liters)
Number Of Ingredients 6
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.
PASTRY CREAM (CREMA PASTICCERA)
Make this for our "English Soup" (Zuppa Inglese).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 6
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.
Tips:
- Ensure Proper Milk Temperature: Before adding the egg yolks, ensure the milk has reached the correct temperature; it should be hot but not boiling, around 82°C (180°F).
- Whisk Continuously: When tempering the egg yolks, whisk continuously to prevent the eggs from scrambling.
- Use a Fine-Mesh Sieve: When pouring the custard mixture back into the saucepan, strain it through a fine-mesh sieve to remove any lumps.
- Chill Thoroughly: After cooking the custard, transfer it to a clean bowl, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to allow it to set properly.
- Use Fresh Ingredients: For the best flavor, use fresh milk, eggs, and vanilla extract.
Conclusion:
Pasticciera cream is a versatile and delicious Italian pastry cream that can be used in a variety of desserts. With its rich, creamy texture and delicate vanilla flavor, it's a perfect filling for cakes, pastries, tarts, and more. Follow these tips and the detailed recipe provided in the article to create a perfect Pasticciera cream that will elevate your desserts to the next level.
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