Pasticciera Cream (Italian Pastry Cream )

Recipe by Dee514
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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
  • Basic Recipe
  • 3
    tablespoons sugar (or confectioner's sugar)
  • 3
    egg yolks
  • 3
    tablespoons flour
  • 12
    teaspoon grated fresh lemon rind (omit for chocolate pasticciera cream) (optional)
  • 12
    teaspoon vanilla
  • 2
    cups whole milk
  • 1
    tablespoon butter
  • Chocolate Pasticciera Cream
  • 2
    ounces baking chocolate, grated
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DIRECTIONS

  • 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.
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