As we said in our introduction, our aim in this blog is to share Italian tips and originale recipes. Today we are going to focus on Italian Pastry Cream.
In Italy we call it “crema pasticcera” and we use it as filling for some cakes, tarts and sweets. In out main blog in Italian language, for exemple, we use it in our sbriciolata cake.
In some recipes, you can see or read that someone ass
The original italian pastry cream is made with milk, egg yolks, flour and sugar. In some recipes or website you could notice that the writer suggest to add whipped cream to the italian pastry cream but we don’t.
If you add whipper cream, the Italian pastry cream will be softer and with more fats. In italy we call this “chantilly all’italiana” (Italian chantilly) and it’s usually used as a filling for bignèes or pasta choux sweets.
So, remember, if you’d like to have a perfect Italian Pastry Cream as granda would make, you need just few ingredients: milk, yolks, flour and sugar.
Just add, if you want, some flavouring such as vanilla or lemon extract.
- Preparazione: 15 minutes
- Cottura: 20 minutes
- Difficoltà: Bassa
- Porzioni:
Ingredienti
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Milk 500 ml
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tablespoon of Flour 3
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Egg Yolks 3
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of Sugar Half cup
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Vanilla or Lemon Estract (Better if lemon szest)
Preparazione
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To make a perfect Italian pastry cream you need to put all the milk in a large and tall pot.
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Turn on the fire and let it heat.
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In a separate medium bowl, whisk together egg yolks, flour and sugar.
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Transfer this mixture in the pot with the milk and add the flavour you like the most, for instance a tea spoon of vanilla or lemon extract.
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Let it cook again with medium low heat.
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Whisk constantly and strongly and let it on until the Italian Pastry cream thickens.
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Now you can use your Italian pastry cream as a filling for your cakes or even inside a glass with chocholate chips or something crunchy.
It’s very tasty and yummi!
Note
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