How do I...

How to make pastry cream


How to make pastry cream


forma
DIFFICULTY
Medium

Pastry cream is a fundamental ingredient in many Italian desserts. It can be used to fill cakes, pastries and beignets.




Ingredients for 4 people


4 cups whole milk
7 oz granulated sugar
8 egg yolks
1 sticks vanilla
3 oz all-purpose flour
lemon zest
to taste


Preparation

1
Heat the milk into a fairly large saucepan, without letting it boil. Then add the lemon zest.

2
Open the vanilla bean and scrape out the vanilla. Add the vanilla and the vanilla bean to the milk.

3
Separate the egg yolks from the whites and whisk together in a bowl with the sugar.

4
Once light and fluffy, stir in the sifted flour. Once well mixed, slowly add the egg and flour mixture to the hot milk, mixing as you go.

5
Once you have added all the milk, place the saucepan over low heat and cook, stirring with a whisk or wooden spoon, until the cream is thick enough.

6
Remove the saucepan from the heat and pass through a chinois, if there are lumps.

7
If you don’t plan to use the pastry cream immediately, place it in a bowl and cover it with parchment paper so that a solid membrane forms on the top due to air contact.


Let us inspire you


Mimosa Cake
A soft, fragrant torte made with ...

Pork Spare Ribs with Polenta
This is a recipe for succulent ...

Whole Grain Lasagne
Discover how delicious whole grain can ...

BARILLA Three Cheese Tortellini with Prosciutto and Wild Mushrooms
BARILLA Three Cheese Tortellini with Prosciutto ...

Emilia Romagna
The Land The region of Emilia Romagna ...

Barilla® Fettuccine with Barilla® Traditional Sauce, Peppers, & Goat Cheese
Barilla® Fettuccine with Barilla® Traditional Sauce, ...

Barilla® Collezione Spaghetti alla Chitarra Cacio e Pepe with Aromatic Herbs
Barilla® Collezione Spaghetti alla Chitarra Cacio ...

Barilla® Campanelle with Creamy Barilla® Traditional Sauce, Bacon, & Zucchini
Barilla® Campanelle with Creamy Barilla® Traditional ...