Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pasticciera Cream (Italian Pastry Cream ) Recipe
    Lost? Site Map

    Pasticciera Cream (Italian Pastry Cream )

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Dee514's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Cups (a ...

    Units: US | Metric

    Basic Recipe

    • 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

    Chocolate Pasticciera Cream


    1. 1
      Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
    2. 2
      In a separate sauce pan, scald milk.
    3. 3
      Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
    4. 4
      Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
    5. 5
      Cook 4 minutes longer, stirring constantly.
    6. 6
      (**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.
    7. 7
      Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
    8. 8
      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.
    9. 9
      For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.
    10. 10
      Cool/chill before using as a cake/pastry filling.

    Ratings & Reviews:

    • on June 05, 2007


      This was perfect! Just what I was looking for. I ommitted the lemon rind and the chocolate and it was wonderful with just the vanilla flavour. I used a cafe style tomato ketchup bottle that I picked up from the market to inject the luscious cream into some profiteroles I had made. Marvellous stuff - Thank you :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2004


      This cream is absolutely delicious. Since the recipe said approximately 2.5 cups, I didnt take off stars for only getting a little under 2 cups of cream. I really needed the 2.5 cups, but I stretched it and just under 2 cups was just fine. I used 5 tablespoons sugar as we like ours a bit sweeter, but did everything else as stated. The flavor is fabulous, texture is amazing. I will be making this again. Tonight I used it in my trifle. Thanks :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2011


      I made the chocolate version of this. It came out okay, but it tasted as if it were under sweetened. This might be partly due to my not knowing what type of baking chocolate to use since it doesn't specify (I ended up using one ounce of unsweetened and once ounce of semi sweet).

      I ended up adding at least another 3 tablespoons or more of confectioners sugar post-cooking. I just kept adding and tasting until it seemed right. It was much better after I added the extra sugar.

      Maybe the lemon version is just right (haven't tried that yet) but the chocolate version definitely could use the extra sugar.

      Overall, a decent recipe. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Pasticciera Cream (Italian Pastry Cream )

    Serving Size: 1 (669 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 427.6
    Calories from Fat 250
    Total Fat 27.7 g
    Saturated Fat 15.6 g
    Cholesterol 230.9 mg
    Sodium 139.1 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 4.0 g
    Sugars 25.3 g
    Protein 13.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes