Italian Pastry Cream Recipe
User Reviews
4.6
Italian Pastry Cream Recipe
Description
This recipe prepares Italian Pastry Cream by heating milk and cream to a warm temperature then whisking it gradually into a mixture of egg yolks, sugar, flour, and vanilla. The custard is cooked gently on low to medium heat, stirring continuously until thickened to a silky consistency. After cooking, it is chilled with plastic wrap pressed on the surface to prevent skin formation. Once cold, whisking restores creaminess before use.
The cream serves as a foundational dessert component, suitable for filling cakes, eclairs, or layered pastries, providing rich smoothness and mild sweetness. It is versatile in many bakery styles needing a creamy filling.
Due to its delicate nature, the pastry cream should be stored refrigerated and consumed within several days for best quality. It is not recommended to freeze, as texture and consistency can degrade upon thawing.
Ingredients
ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / PHOTOS/VIDEO)
- ¾ cup milk whole or 2%
- ¾ cup heavy cream whipping/whole, at least 30% fat
- 4 large egg yolk, room temperature
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all-purpose flour
- ½ teaspoon vanilla extract
ITALIAN PASTRY CREAM WITH MILK
- 1 cup milk (divided)
- ⅓ cup sugar
- 3 large egg yolk
- ½ teaspoon vanilla
- 3 tablespoons flour (whisk in a small bowl)
Instructions
ITALIAN PASTRY CREAM WITH MILK AND CREAM
- In a medium pot, heat over low the milk and cream to hot, do not boil. Remove from heat and let cool to warm.
- In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
- Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
- Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours before using.
- To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
ITALIAN PASTRY CREAM WITH MILK
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!
Notes
- Pastry cream keeps refrigerated up to 5 days; use fresh milk with a longer shelf life for best results.
- Press plastic wrap directly onto the cream's surface during cooling to prevent a skin from forming.
- Re-whisk pastry cream after chilling to restore smooth texture before using.
- Do not freeze pastry cream, as thawing will affect its creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1420 kcal
% Daily Value*
| Calories | 1420kcal | 71% |
| Carbohydrates | 130g | 43% |
| Protein | 22g | 44% |
| Fat | 91g | 140% |
| Saturated Fat | 51g | 255% |
| Cholesterol | 1044mg | 348% |
| Sodium | 182mg | 8% |
| Potassium | 453mg | 10% |
| Sugar | 109g | 218% |
| Vitamin A | 3960IU | 79% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 416mg | 42% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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