Italian Pastry Cream Food

PASTICCIERA CREAM (ITALIAN PASTRY CREAM )

Pasticciera Cream (Italian Pastry Cream ) image

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

Ingredients

3 tablespoons sugar (or confectioner's sugar)
3 egg yolks
3 tablespoons flour
1/2 teaspoon grated fresh lemon rind (omit for chocolate pasticciera cream) (optional)
1/2 teaspoon vanilla
2 cups whole milk
1 tablespoon butter
2 ounces baking chocolate, grated

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.

ITALIAN PASTRY CREAM RECIPE

Italian Pastry Cream Recipe image

Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts.

Provided by Rosemary Molloy

Categories Dessert

Time 20m

Number Of Ingredients 11

Ingredients

3/4 cup milk
3/4 cup cream whipping/whole cream
4 egg yolks
1/2 cup granulated sugar
2 1/2 tablespoons flour
1/2 teaspoon vanilla
1 cup milk ((divided))
1/3 cup sugar
3 egg yolks
1/2 teaspoon vanilla
3 tablespoons flour ((whisk in a small bowl))

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!

Nutrition Facts : Calories 1420 kcal, Carbohydrate 130 g, Protein 22 g, Fat 91 g, SaturatedFat 51 g, Cholesterol 1044 mg, Sodium 182 mg, Sugar 109 g, ServingSize 1 serving

PASTRY CREAM

Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories World Cuisine Recipes European French

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

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