Pastry Cream Recipe (Crema Pasticcera)
User Reviews
4.9
Pastry Cream Recipe (Crema Pasticcera)
Description
This Pastry Cream recipe combines egg yolks, sugar, and potato or cornstarch whisked until smooth before gradually incorporating warm milk. The mixture is heated over medium heat and stirred continuously until it thickens and comes to a boil. Adding vanilla at the end imparts classic aromatic notes to the custard. Cooling it carefully with stirring helps prevent skin formation, resulting in a glossy, thick cream.
The cooked cream has a dense, creamy texture suitable for layering in cakes or filling pastries. It can be chilled for several hours to set further. For a lighter texture, whipped cream can be folded in after chilling to create a mousse-like consistency. Optional flavor enhancements like a splash of Grand Marnier add a subtle orange note.
Chilling pastry cream in the refrigerator preserves it for one to two days; it should be used promptly once incorporated into desserts to maintain freshness and structure.
Ingredients
- 4 egg organic, yolk
- ⅓ cup sugar
- 3 Tbsp potato starch (if using corn starch add 1 extra tsp)
- 1 pinch salt
- 14 oz milk
- 1 tsp vanilla or ½ tsp pure vanilla powder or paste
Instructions
- Place the egg yolks into a medium sized pot (off the heat).
- Add the sugar and potato or corn starch and whisk together until uniform.
- When the mixture is smooth, place the pot on the stovetop. Begin pouring in the warm milk whilst whisking. Turn the heat on to medium.
- Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
- When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn't form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
- Use as desired.
Notes
- For a lighter pastry cream, fold in whipped heavy cream once the cream is fully chilled.
- Adding a tablespoon of Grand Marnier at the end adds a gentle orange flavor if desired.
- Store pastry cream covered in the refrigerator and use within 1 to 2 days for best quality.
- Stir the cream as it cools to avoid forming a skin on the surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 68kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 20mg | 1% |
| Potassium | 76mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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