ITALIAN PASTRY CREAM RECIPE
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
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
BOMBOLONI ALLA CREMA - ITALIAN CREAM-FILLED DONUTS RECIPE - (4.6/5)
Provided by ctozzi
Number Of Ingredients 19
Steps:
- 1.Place flours, sugar, instant yeast, vanilla bean seeds, zest of your choice and salt in a large bowl. Using a large whisk, whisk to well combine. 2.Make a well in the centre; pour in the warm milk. Work together the milk and the dry ingredients with the tips of your fingers. 3.Add the eggs all at once; work together the ingredients until you have a rough ball of dough. 4.Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next. 5.Transfer dough to a clean, lightly floured work surface; knead until smooth and elastic (not sticky), 10 to 15 minutes. 6.Transfer dough back to the large bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, 1½ to 2 hours. 7.When the dough has doubled in volume, transfer to a clean, floured work surface. 8.Roll the dough out to a thickness of about 1 cm (a little less than ½-inch); using a cookie cutter or glass cut out rounds about 7-cm to 7½-cm (2¾-inch to 3-inch) in diameter (keep the cuts as close together as possible). (Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about ½-hour and proceed to roll out and cut out rounds. At this point if you have any remaining dough, gather together re-roll and cut rounds until all of the dough has been used.) 9.Place the rounds on a parchment lined baking sheet lightly sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume (they should appear full of air), 1½ to 2 hours. (I find it much easier to remove the rounds from the parchment paper when I lightly coat the parchment with vegetable spray opposed to flouring the parchment sheet. I also used a 3-inch deep baking pan instead of a baking sheet to place my rounds in to rise, this ensures the tops of my bomboloni will not stick to the plastic wrap.) 10.Heat oil in a 6-litre/quart heavy-bottomed saucepan over medium heat to between 160° C and 170° C (320° F and 340° F), about 20 minutes. (Check your oil frequently while frying bomboloni to maintain these temperatures. If you have a thermometer attach to the saucepan to monitor the temperature of the oil.) 11.Prepare 2 large plates for draining and rolling of bomboloni. Layer one plate with 3 to 4 sheets of paper towel for draining, and the other plate with a thin layer of caster sugar, for rolling, set-aside until ready to use. 12.Fry four to six bombolone at-a-time to ensure even frying. Fry until golden on both sides, 3 to 5 minutes. (Bomboloni should be golden on both sides creating a distinct line lighter in colour in between - can be difficult at times to achieve because the bomboloni have a mind of their own and they puff up while cooking, sometimes more on one side than the other.) Remove bombolone, one-at-a-time, with a spider skimmer or slotted spoon, drain on paper towels and immediately roll in caster sugar until evenly coated. 13.While bomboloni are still warm fill with Crema Pasticcera (Italian pastry cream). To fill bomboloni, transfer Crema Pasticcera to a large pastry bag fitted with a ½-cm to 1-cm (¼-inch to ½-inch) plain round tip. Use a sharp paring knife to make a small hole (in the centre) on the top of each bombolone. Insert pastry tip into the hole of the bombolone and pipe crema until the bombolone feels heavy; continue to fill until you have a mound of pastry cream visual on the top of the bombolone. 14.Bomboloni are best enjoyed on the day they are made. Serve immediately. Crema Pasticcera {Italian Pastry Cream}: 1.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. 2.In a large bowl, using a large hand whisk, cream together egg yolks and sugar until thick and pale. 3.Add the flour and whisk to well combine. 4.Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined. 5.Return the milk-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes. 6.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.
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.
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.
More about "crema pasticcera italian pastry cream for bomboloni recipes"
ITALIAN PASTRY CREAM RECIPE | CREMA PASTICCERA - RECIPES ...
From recipesfromitaly.com
5/5 (5)Category Dessert RecipesCuisine ItalianTotal Time 20 mins
- To make a perfect Italian Pastry Cream, first in a saucepan mix the egg yolks with the sugar, using a wooden spoon. Then add the sifted flour a little bit at a time.
- pour the milk into a saucepan and flavor it with vanilla or grated lemon zest, depending on your taste. Then put it on the stove and bring it to a boil. When the milk is boiling, remove it from the heat and start pouring slowly, a little at a time into the mixture of sugar, eggs and flour. It’s very important to stir constantly.
- Put the saucepan back on very low heat and continue stirring. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. In this way you have a smooth cream without lumps and without unpleasant hints of cooked egg.
BOMBOLONI - ITALIAN DOUGHNUTS - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
Estimated Reading Time 12 mins
- To fill the bomboloni insert a small knife into the side of a doughnut and move it around to make a small incision.
ITALIAN PASTRY CREAM: CREMA PASTICCERA - INSIDE THE …
From insidetherustickitchen.com
Estimated Reading Time 7 mins
ITALIAN PASTRY CREAM (CREMA PASTICCERA) - HOW TO MAKE IT ...
From maricruzavalos.com
- Pour the milk into a saucepan. Cut the vanilla pod longwise and then with the tip of the knife scrap out the tiny seeds into the milk.
- In a large saucepan place the egg yolks, sugar, and flour. Whisk until everything is combined and there are no lumps.
ITALIAN PASTRY CREAM (CREMA PASTICCERA) RECIPE
From thespruceeats.com
Estimated Reading Time 3 mins
CREMA PASTICCERA - ITALIAN PASTRY CREAM — DOLCI DI …
From dolcidifranci.com
THE BEST ITALIAN FRIED PASTRY CREAM PUFFS (BIGNÈ …
From spaghettifood.com
KRAPFEN (HOLE DOUGHNUTS) | ITALY MAGAZINE
From italymagazine.com
CREMA PASTICCERA - ITALIAN PASTRY CREAM - YOUTUBE
From youtube.com
PASTRY CREAM RECIPE - CREMA PASTICCERA - ITALIAN …
From youtube.com
5 BEST CREMA PASTICCERA RECIPES - PASTA.COM
From pasta.com
Estimated Reading Time 5 mins
- Easy Crema Pasticcera. As mentioned, perfecting this custard recipe is less about the ingredients and more about the process. This is exactly why we turn to Giallo Zafferano for so many baking tips because they’ve got most of them figured out.
- Italian Fruit Tart (Crostata di Frutta) If there’s one dessert that I can never say ‘no’ to, it’s a fruit tart. I don’t know what it is exactly, but the trio of pie crust, fresh fruit, and that custard filling, is pure bliss to me.
- Italian Cream-Filled Donuts (Bomboloni alla Crema) You had me at cream, and you had me at donuts. This recipe is wow-oh-wow and perfect for what I like to call ‘lazy Sundays’.
- Cannoncini Alla Crema Pasticcera (Puff Pastry Mini Cannoli Cones) This recipe is perfect for anyone who wants to throw together a quick and easy party dessert.
- Rhubarb and Custard Bars. If you like lemon bars, you’ll swoon over these rhubarb and custard bars. With beautiful rhubarb curls on top and a sweet / tart / tangy flavor combination on the inside, it’s no wonder these are always a fave in my household.
ITALIAN PASTRY CREAM FILLING RECIPES - YAKCOOK.COM
From yakcook.com
NATIONAL RECIPES: ITALIAN PASTRY CREAM (CREMA PASTICCERA ...
From houstonfoodtruckfest.com
CREMA PASTICCERA RECIPE (ITALIAN CUSTARD OR PASTRY CREAM ...
From spaghettifood.com
LITTLE PANS – THE BEST ITALIAN RECIPES BLOG
From littlepans.com
ITALIAN PASTRY CREAM RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN PASTRY CREAM RECIPE | CREMA PASTICCERA - RECIPES ...
From pinterest.ca
HOW TO MAKE CREMA PASTICCERA (ITALIAN PASTRY CREAM ...
From littlepans.com
ITALIAN PASTRY CREAM RECIPE | CREMA PASTICCERA - RECIPES ...
From pinterest.ca
PASTRY CREAM CREMA PASTICCERA RECIPES
From tfrecipes.com
CREMA PASTICCERA - FONTANA FORNI USA
From fontanaforniusa.com
CREMA PASTICCERA ITALIAN PASTRY CREAM FOR BOMBOLONI RECIPES
From tfrecipes.com
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