Luscious Italian Pastry Cream (Crema Pasticceria) Recipe

Classic Italian Pastry Cream (Crema Pasticceria) Recipe

Description: This smooth and luscious Italian pastry cream, known as Crema Pasticceria, is a staple in European desserts and will elevate any sweet treat. With a rich, creamy texture and a delightful vanilla flavor, it can be used as a filling for pastries, cakes, and tarts. This recipe yields approximately 4 1/4 cups of cream, which keeps beautifully in the refrigerator for up to 4 to 5 days or in the freezer for up to 2 months. No double boiler is needed; simply use a saucepan and a small metal bowl for a smooth cooking process.

Ingredients:

• 3 1/4 cups whole milk
• 1/2 cup granulated sugar (divided)
• 2 tablespoons granulated sugar
• 3 strips lemon zest (about 3 inches long each)
• 7 large egg yolks
• 1 large egg
• 1/4 teaspoon salt
• 1/2 cup unbleached all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter (cut into tablespoons)

Instructions:

1. Prepare the Milk Mixture: Begin by placing a small metal bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Pour 3 1/4 cups of whole milk, 2 tablespoons of granulated sugar, and 3 strips of lemon zest into this bowl. Slowly heat this mixture, stirring occasionally, until it is hot but not boiling.

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2. Mix Egg Mixture: While the milk is heating, whisk together the remaining 1/2 cup of granulated sugar, 7 large egg yolks, 1 large egg, and 1/4 teaspoon of salt in a separate bowl. Whisk until the mixture becomes thick and golden, about 2 to 3 minutes.

3. Incorporate the Flour: Gradually sift in 1/2 cup of unbleached all-purpose flour into the egg mixture, whisking briskly after each addition until it is thoroughly mixed and smooth.

4. Temper the Egg Mixture: Slowly whisk about 1/2 cup of the hot milk mixture into the egg mixture, adding it 2 tablespoons at a time. This process, known as tempering, prevents the eggs from curdling. Once tempered, pour the egg mixture back into the bowl with the remaining milk mixture.

5. Cook the Cream: Return the combined mixture to the heat, cooking over medium-high heat while stirring constantly. Continue cooking until the cream thickens, about 2 to 3 minutes. As the cream starts to come to a boil and becomes lumpy, whisk vigorously to smooth it out.

6. Final Thickening: When the cream reaches a thickness similar to mayonnaise, reduce the heat and continue to whisk or stir for another minute to ensure it is fully thickened and smooth.

7. Finish and Cool: Remove the bowl from the heat and discard the lemon zest. Stir in the 1 teaspoon of vanilla extract and then add the 1/2 cup of unsalted butter, 1 tablespoon at a time, until fully incorporated.

8. Cool the Cream: To cool the pastry cream quickly, place the bowl in a larger bowl filled with ice water or spread the cream out evenly on 2 baking sheets. This helps to reduce the temperature rapidly and prevents the formation of a skin.

9. Store Properly: Smear a thin layer of butter over the top of the cream and cover it tightly with plastic wrap, making sure the wrap touches the surface of the cream to avoid a skin forming. Refrigerate until completely chilled.

10. Adjust Consistency: If the cream is too thick after refrigeration, you can thin it out with a couple of tablespoons of milk, whisking until it reaches the desired consistency.

Enjoy this versatile pastry cream as a luxurious filling for your favorite pastries, a decadent topping for desserts, or as a sweet layer in cakes. Its rich flavor and creamy texture will enhance any dessert experience. 🍰🍮✨