Best 3 Pastry Cream Crema Pasticcera Recipes
Indulge in the delectable world of Pastry Cream (Crema Pasticcera), a luscious custard-like filling that elevates pastries and desserts to new heights. This versatile cream, with its velvety smooth texture and rich, creamy flavor, has captivated taste buds for centuries. Whether you're a seasoned baker or just starting your culinary journey, our comprehensive guide will take you through the art of making this classic filling with three irresistible variations:
- **Classic Pastry Cream**: Master the timeless recipe for Pastry Cream, a staple in many classic desserts like éclairs, cream puffs, and fruit tarts.
- **Chocolate Pastry Cream**: Embark on a chocolate lover's dream with this rich and indulgent variation. Swirled into croissants, layered in cakes, or served as a standalone treat, this chocolatey delight will satisfy any sweet tooth.
- **Lemon Pastry Cream**: Experience the refreshing tang of lemons in this zesty variation. Perfect for filling tarts, topping cheesecakes, or adding a burst of citrusy flavor to your favorite pastries.
Join us on this culinary adventure as we uncover the secrets of creating the perfect Pastry Cream, transforming your desserts into extraordinary culinary creations.
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.
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.
CREMA PASTICCERA (ITALIAN PASTRY CREAM) FOR BOMBOLONI
Categories Egg
Number Of Ingredients 5
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.
Tips:
- Use a heavy-bottomed saucepan to prevent the pastry cream from scorching. - Stir the pastry cream constantly while it is cooking to prevent it from curdling. - If the pastry cream is too thick, add a little milk to thin it out. - If the pastry cream is too thin, cook it for a few minutes longer until it thickens. - To make a chocolate pastry cream, add 1/2 cup of cocoa powder to the milk before cooking. - To make a fruit pastry cream, add 1/2 cup of chopped fruit to the pastry cream after it has been cooked. - Pastry cream can be used to fill pastries, cakes, and tarts. - It can also be used as a topping for ice cream or fruit.Conclusion:
Pastry cream is a versatile and delicious dessert that can be used in a variety of ways. With just a few simple ingredients, you can make a delicious pastry cream that is perfect for any occasion. So next time you're looking for a sweet treat, give pastry cream a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
