Best Pastry Cream Crema Pasticceria Recipes

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PASTRY CREAM



Pastry Cream image

Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.

Provided by Food Network Kitchen

Time 2h25m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)
1/2 cup sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
  • Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
  • Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
  • Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

ITALIAN PASTRY CREAM RECIPE



Italian Pastry Cream Recipe image

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

2 cups whole milk (divided)
1 vanilla bean (split down the length)
strip of lemon rind
4 egg yolks
½ cup sugar
5 teaspoons plain (all purpose) flour (sifted)
5 teaspoons cornflour/cornstarch (sifted)
pinch salt
2 tablespoon unsalted butter (optional but recommended)

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

PASTRY CREAM (CREMA PASTICCERA)



Pastry Cream (Crema pasticcera) image

Provided by Francine Segan

Categories     Milk/Cream     Dairy

Yield Makes 6 cups (1 1/2 quarts / 1.4 liters)

Number Of Ingredients 6

Egg yolks, 8 large
Sugar, 1/2 cup (3 1/2 ounces/100 grams)
All-purpose flour, 1/2 cup (2 ounces/55 grams)
Milk, 3 cups (24 fluid ounces/720 milliliters)
Heavy cream, 1 cup (8 fluid ounces/240 milliliters)
Pure vanilla extract, 1 tablespoon

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)



Pastry Cream (Crema Pasticcera) image

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

2 cups whole milk
Finely grated zest of 1 lemon
1 large egg, plus 2 large egg yolks
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon pure vanilla extract

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 PASTICCERIA)



Pastry Cream (Crema Pasticceria) image

This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months. This recipe make 4 1/4 cups. You need not a double boiler, only a saucepan and a small metal bowl placed over the saucepan full of simmering water that doesn't touch the water.

Provided by khah3765

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

3 1/4 cups milk (whole milk, please)
1/2 cup sugar, plus
2 teaspoons sugar (110 g total)
3 slices fine lemon zest
7 egg yolks
1 egg
1/4 teaspoon salt
1/2 cup unbleached all-purpose flour (70 g)
1 -2 tablespoon vanilla extract (or 1 1/2 t vanilla and 3 to 4 T rum)
3 tablespoons unsalted butter (45 g)

Steps:

  • Slowly heat the milk, 2 t of the sugar, and the lemon zest in the top of a double boiler over simmering water.
  • Meanwhile, whisk the remaining sugar, egg yolks, egg, and salt until thick but still golden, 2 to 3 minute.
  • Sift the flour, a little at a time, whisking briskly to mix thoroughly.
  • Whisk 1/2 c of the boiling milk mixture, 2 T at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture (this is a technique known as tempering).
  • Cook over medium-high heat, until thickened, 2 to 3 minutes.
  • As it begins to reach a boil and look lumpy, whisk vigorously to smooth it.
  • When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute.
  • Remove from the heat and discard the lemon zest.
  • Beat in the vanilla and then the butter, 1 T at a time.
  • Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets.
  • Smear a little butter on top and cover tightly with plastic wrap so cream doesn't get a skin.
  • Cool completely in refrigerator.
  • You may want to thin it with a couple of T of milk before using it.

Nutrition Facts : Calories 212.9, Fat 10.8, SaturatedFat 5.8, Cholesterol 192.9, Sodium 122, Carbohydrate 22.1, Fiber 0.2, Sugar 12.3, Protein 6.2

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