Pasticciera Cream Italian Pastry Cream
Dive into the velvety world of classic Italian confections with Pasticciera Cream, a luxurious Italian pastry cream that’s as versatile as it is indulgent. Made with wholesome ingredients like whole milk, rich egg yolks, and a hint of vanilla from either a fragrant bean or pure extract, this recipe delivers a silky-smooth texture and luscious flavor in every spoonful. Perfectly balanced with just the right amount of sweetness and a touch of unsalted butter for a creamy finish, this staple of Italian baking is ideal for filling tarts, éclairs, profiteroles, and layer cakes. Ready in just 20 minutes, this creamy delight is a must-have recipe for home bakers looking to elevate their dessert game. Whether it’s the star of your dessert table or the secret behind your favorite pastry, Pasticciera Cream is a guaranteed crowd-pleaser!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 ml whole milk
- 4 large egg yolks
- 100 grams granulated sugar
- 40 grams cornstarch
- 1 bean or teaspoon vanilla bean or extract
- 20 grams unsalted butter
Instructions
1. Pour the milk into a medium-sized saucepan. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. Heat over medium heat until the milk is hot but not boiling, then remove from heat. If using vanilla extract, it will be added later.
2. In a medium mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy.
3. Sift the cornstarch into the egg yolk mixture and whisk it together until smooth and lump-free.
4. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. If you used a vanilla bean, remove the pod before combining.
5. Pour the combined mixture back into the saucepan and place it over low to medium heat. Stir continuously with a whisk or wooden spoon to avoid burning.
6. Cook the cream until it thickens to a pudding-like consistency. This will take about 5 to 7 minutes. Make sure to keep stirring while it thickens.
7. Remove the saucepan from the heat and stir in the butter (and the vanilla extract, if using instead of vanilla bean) until fully incorporated.
8. Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
9. Allow the cream to cool to room temperature, then refrigerate until chilled and set. The pastry cream can be stored in the fridge for up to 3 days.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 125.8 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 680 mg | 52% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
