crema pasticcera

How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!

Italian Pastry Cream - Crema Pasticcera

egg yolks ((large eggs))

sugar ((70 grams))

cornstarch (Cornflour in the UK (30 grams))

full-fat milk ((560 milliliters))

vanilla paste

Warm the milk and vanilla in a saucepan then set aside (make sure it’s just warm and not hot).

Mix the egg yolks and sugar together until combined then add the cornstarch and mix it thoroughly.

Slowly pour the warm milk into the egg mixture whilst whisking constantly to avoid any lumps.

Once incorporated, pour the egg and milk mixture back into the saucepan and heat it on a low heat.

Stir the mixture constantly with a wooden spoon until the mixture is very thick in consistency (about 10 minutes).

Once thickened, pour the pastry cream into a clean bowl and place plastic wrap directly on top to stop a skin forming.

Let the mixture cool then place in the fridge until ready to use.

Crema Pasticcera is a decadent Italian pastry cream with a hint of vanilla. This recipe makes the perfect topping for pastries and cakes!

Italian Pastry Cream

milk (divided (preferably whole or 2%))

heavy whipping cream

vanilla extract

egg yolks (room temperature)

all-purpose flour

sugar

salted butter

In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling (4-5 minutes). When the milk begins to steam, remove from heat. Stir in vanilla extract and set aside.

Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined.  While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture.

Whisk the sugar into the egg mixture until combined.

Slowly pour the hot milk into the egg mixture, whisking constantly. I like to spoon the hot milk into the egg while whisking. Continue adding the hot milk until it has all been incorporated.

Pour the mixture through a fine mesh strainer back into the saucepan (this will remove any lumps of cooked egg).

Cook over medium heat, stirring constantly, until mixture comes to a simmer, about 5 minutes. Simmer for one minute while mixture thickens and then remove from heat.

Transfer pastry cream to a bowl and press a piece of plastic wrap down onto the surface to prevent a skin from forming.

Refrigerate the mixture until completely cooled, about 2-3 hours.

This tart can be assembled in less than 10 minutes with tart crust and pastry cream on hand.

French Raspberry Tart

round (9.5"/24cm) Sweet Tart Crust

recipe (2 cups 500 milliliters) Crema Pasticcera (Pastry Cream)

sugar ((optional), for dusting)

Pre-bake the tart crust. (See Sweet Tart Crust Recipe) Make at least one day ahead.

Make the pastry cream. (See Crema Pasticcera Recipe) For the flavors to develop, make the day before, minimum 4 hours ahead, and refrigerate.

Make Ahead

Spread the pastry cream in tart shell.

Arrange the raspberries on top of the cream.

To Glaze Tart: (optional) Heat jam or jelly over medium heat, stirring occasionally, until liquid (about 3-4 minutes). If using jam with fruit pieces, strain through a fine sieve. Let cool a moment, so it doesn&#39;t cook the fruit, then brush or dab a light coat of glaze on the fruit. If too thick to work with, thin by stirring in a drop or two of water (or liquor such as rum, Grand Marnier, or triple sec).

Store in refrigerator, and enjoy within 2 to 3 days. Does not freeze well.

To Serve: Dust the border with powdered sugar (optional).

Assemble &amp; Serve

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Italian Pastry Cream - Crema Pastic...

Italian Pastry Cream

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Top 3 crema pasticcera recipes from across the web

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Italian Pastry Cream - Crema Pastic...

Italian Pastry Cream

French Raspberry Tart

The most viewed crema pasticcera recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine