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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.


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