ITALIAN PASTRY CREAM (CREMA PASTICCERA) – Learn with Experts:- The Crema Pasticcera, also known as Italian pastry cream, is a custard that has a texture that is smooth and creamy. It is sometimes referred to as Italian pastry cream. A broad variety of Italian sweets, including tarts, cakes, pastries, and filled pastries like sfogliatelle and bomboloni, frequently make use of it.
ITALIAN PASTRY CREAM (CREMA PASTICCERA) – Learn with Experts
It is also frequently used in confections. Because of its velvety smoothness and delicate flavour, it is a component that may be employed in a wide number of applications within the realm of Italian pastry-making. This is because of the versatile nature of the component.
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract or 1 vanilla bean (split and seeds scraped out)
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Instructions
The milk should be heated in a pot of intermediate size over medium heat until it begins to simmer. Take the pan off the heat and set it aside. Egg yolks, sugar, and cornflour should be mixed together in a separate bowl using a whisk until they are completely incorporated and have a slight pale appearance.
For the purpose of tempering the eggs, gradually pour the hot milk into the egg mixture while whisking it constantly. When everything is well incorporated, put the mixture back into the saucepan and put it back on the stove over medium heat. While the mixture is being cooked, continually stir it with a wooden spoon or a silicone spatula until it reaches a point where it becomes thick and begins to boil gently.
This often takes between five and seven minutes. After the cream has reached the desired consistency, take it off the heat and use a whisk to incorporate the vanilla essence or vanilla seeds. The pastry cream should be transferred to a clean bowl, and the surface should be covered with plastic wrap.
The wrap should be pressed directly onto the surface of the cream in order to prevent the formation of a skin coating. After the pastry cream has reached room temperature, place it in the refrigerator until it has reached the desired temperature and has set, which is normally at least two hours before it is used.
Nutrition
- Calories: 170
- Total Fat: 7 g
- Saturated Fat: 3 g
- Cholesterol: 120 mg
- Sodium: 40 mg
- Total Carbohydrates: 23 g
- Sugars: 17 g
- Protein: 4 g
Tips
Before adding the milk to the egg mixture, you can steep flavourings like cinnamon sticks, citrous zest, or other spices in the milk to impart more flavour. This can be done before infusing the egg mixture. In order to avoid the eggs from becoming scrambled, it is imperative that the egg mixture be whisked continuously while the hot milk is being added.
After the pastry cream has been cooked, it should be strained through a sieve with a fine mesh to eliminate any lumps or pieces of cooked egg. This will result in a smoother texture. If you are using vanilla beans, you should not throw away the pod once you have removed the seeds from it. It is possible to manufacture vanilla sugar by first rinsing it and drying it, and then adding it to a jar of standard sugar.
FAQ
Q.1) Can I use low-fat milk instead of whole milk?
It is possible to use low-fat milk instead of whole milk, despite the fact that whole milk gives the creamiest texture and the most flavourful pastry cream. However, the pastry cream that you make will likely be slightly less rich than the pastry cream that you make with whole milk.
Q.2) How long does pastry cream last?
For up to three days, pastry cream can be kept in the refrigerator once it has been mixed. In order to prevent a skin from developing, it is essential to ensure that it is kept covered with plastic wrap that is pushed directly onto the surface.
Q.3) Can I freeze pastry cream?
As a result of the possibility that freezing pastry cream will alter its texture and cause it to separate when it is thawed, it is not recommended that you attempt to freeze pastry cream.
