CREMA PASTICCERA (ITALIAN PASTRY CREAM) FOR BOMBOLONI
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.
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