Ingredients for Pasticciera Cream Italian Pastry Cream
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How to Make Pasticciera Cream Italian Pastry Cream
- In a medium saucepan, whisk together 1/2 cup (100g) granulated sugar, 4 large egg yolks, 1/4 cup (30g) all-purpose flour, the zest of 1 lemon, and 1 teaspoon pure vanilla extract until well combined.
- In a separate saucepan, heat 2 cups (475ml) whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
- Slowly pour the hot milk into the egg yolk mixture, whisking constantly with a rotary beater or whisk to prevent the eggs from scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the cream thickens and comes to a gentle simmer.
- Continue cooking for 4 minutes, stirring continuously, until the cream coats the back of a spoon.
- Remove from heat and stir in 2 tablespoons (30g) unsalted butter until melted and fully incorporated.
- Pour the pastry cream into a heatproof bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let cool completely, stirring occasionally.
- Refrigerate for at least 3-4 hours, or until completely chilled and thick. This allows the flavors to meld and the cream to set properly.
- **For Chocolate Pasticciera Cream:** Gently fold in 4 ounces (115g) finely grated high-quality dark chocolate into the cooled pastry cream. Heat gently over low heat for 1 minute, stirring constantly, until the chocolate is completely melted and smooth.
- Cool and chill the chocolate pastry cream thoroughly before using as a filling.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
101g
Fat
78g
Carbs
13g
