Italian Pastry Cream Recipe 435

ITALIAN PASTRY CREAM RECIPE

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.

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.

PASTRY CREAM (CRèME PâTISSIèRE)

Steps:

• In a large bowl, whisk the eggs with the granulated sugar. Add in the flour, cornstarch, and salt, and whisk everything to combine. Whisk until the mixture is thick and appears to be a paler yellow than before.
• In a large saucepan, heat the milk until hot, but not simmering or boiling. Pour about 1/4 cup of the hot milk into the egg mixture, whisking vigorously as you do. Add another 1/4 cup of hot milk and again whisk vigorously to combine. Gradually stream in the rest of the hot milk, whisking the egg mixture the entire time. Temporarily set this aside; rinse the saucepan under running water to get it clean again then dry the pan with a paper towel.
• Pour the entire mixture back into the saucepan and whisk over medium-low heat just until the mixture begins to thicken into a pudding-like consistency and appears to bubble.
• Add the vanilla into the mixture and whisk to combine. If your cream has any lumps in it, just keep whisking vigorously to smooth them out. If there are any stubborn lumps, you can force the cream through a sieve to separate the clumps from the pastry cream.
• Transfer the pastry cream to a bowl and place a sheet of plastic wrap directly onto the cream. Refrigerate the pastry cream until chilled. When ready to use, whisk the cream to loosen it up and pipe into your desired dessert.

ITALIAN PASTRY CREAM RECIPE

Steps:

• In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
• In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.
• In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
• In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
• Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!

ITALIAN PASTRY CREAM RECIPE - (4.3/5)

Steps:

• Crema pasticcera is not difficult to make, though it does require care and attention lest it curdle. Fernanda Gosetti, author of Il Dolcissimo, suggests you use a copper pot because it conducts heat better, and adds that if you make crema pasticcera frequently you should invest in a round-bottomed pot because its entire contents will be accessible to the whisk or spoon. She also notes that the crema should be transferred to a bowl as soon as it's ready, because it will continue to cook in the pot. The quantities given above can easily be expanded or reduced. Set all but 1/2 cup of the milk to warm over a slow burner with the vanilla bean. In the meantime, lightly whisk the yolks in a bowl to break them. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining half cup of milk, keeping a wary eye for lumps. By this time the milk on the stove will be about ready to boil. Fish out and discard the vanilla bean, and slowly whisk the milk into the egg-and-milk mixture. Return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently, until it barely reaches a slow boil. Count to 120 while stirring constantly and it's done. (Note -- depending on your eggs and milk it may thicken to the proper consistency before it boils. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it's done). Transfer it to a bowl and let it cool, gently stirring it often to keep a skin from forming across top.

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.