The cream for tarts and croissants is ideal for filling fruit tarts, croissants, cream puffs, tartlets, and in general all those desserts that can just hold it inside, having a firm but not too much consistency.
Preparing it is very simple, the taste delicious and the texture soft and melt-in-the-mouth.
I deliberately never use too much sugar in my creams and desserts, as I believe homemade sweets should certainly be less loaded with sugars and fats compared to those already purchased ready-made.
My attention to what is healthier, however, seeks never to compromise on taste, and so I always strive to ensure that the recipes I share with you are delicious and indulgent, like this cream.
Its goodness and guaranteed success will make you never abandon it again!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 95.24 (Kcal)
- Carbohydrates 16.26 (g) of which sugars 10.90 (g)
- Proteins 2.27 (g)
- Fat 2.85 (g) of which saturated 1.59 (g)of which unsaturated 1.25 (g)
- Fibers 0.21 (g)
- Sodium 1.75 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk
- 2/3 cup sugar
- 2 egg yolks
- 1/2 packet vanillin
- 1/2 cup cornstarch
- lemon zest (from an untreated lemon)
Tools
- 1 Pot
- 1 Whisk
- Electric beaters
Steps
PTo prepare the custard for tarts and croissants, directly in the saucepan where you’ll thicken it, work the sugar and vanillin with the yolks.
Once you obtain a homogeneous mixture, add a bit of cornstarch and some milk, stirring with a whisk to prevent lumps.
Continue until you finish these two ingredients.
Finally, scent with strips of untreated lemon zest.
Avoid the white part, which would give a bitter taste.
Put on the heat and stir continuously over moderate heat with a whisk or a wooden spoon until it reaches a boil.
Then turn off the heat, remove the lemon zest, and transfer the cream to a bowl or a plate.
Let cool, covering with a sheet of cling film in contact with the surface.
To avoid using cling film on very hot food, stir the cream often until it loses most of its heat, then cover with the film.
When cold, beat it with electric beaters until you get the desired consistency.
This cream, with a firm but not too much consistency, is ideal for filling fruit tarts and croissants and in general all those desserts that, by their nature, are suitable to hold the cream inside.
The cream for filling tarts and croissants is now ready.
Here are some recommended Amazon products for cakes, tarts, and cookies that are definitely useful for making desserts.
Many of these have been bought and tested by myself.
Storage
When the cream is at room temperature, transfer it to the fridge, well closed, until ready to use. It keeps well for a couple of days.
When the cream is at room temperature, transfer it to the fridge, well closed, until ready to use. It keeps well for a couple of days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
