Glossy pastry cream for zeppole and baba. Velvety, with a smooth, enveloping texture. Recipe by pastry chef Simone Esposito. You’ll have a glossy, transparent cream thanks to the use of water instead of milk, stable and lump-free in 5 minutes! Perfect especially for baba and St. Joseph’s zeppole.
It’s the pastry-shop cream, the shiny one you see in display cases!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 1Piece
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,325.08 (Kcal)
- Carbohydrates 265.68 (g) of which sugars 210.10 (g)
- Proteins 16.00 (g)
- Fat 29.10 (g) of which saturated 12.59 (g)of which unsaturated 16.56 (g)
- Fibers 0.00 (g)
- Sodium 452.67 (mg)
Indicative values for a portion of 850 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 FOR GLOSSY PASTRY CREAM
- 2 cups water
- 1 cup granulated sugar
- 1/2 cup cornstarch (cornflour)
- 5 egg yolks
- 1 pinch salt
- 1 pinch vanilla
Tools
- 1 Pot
PREPARATION: GLOSSY PASTRY CREAM
In a small saucepan, combine the sugar, cornstarch and egg yolks.
Mix until you have a floury mixture. At this point add the water little by little, avoiding the formation of lumps.
Put everything over low heat, stirring continuously to prevent lumps from forming.
The pastry cream will be ready when it starts to thicken, that is, when the cream pulls away from the sides and you see bubbles rising to the surface (a bit like a solfatara…).
Remove from the heat and let cool in a bowl covered with plastic wrap. Before covering, add a pinch of salt and the vanilla, stir and then let cool.
Adriana’s tip
Don’t forget to add the salt: as a flavor enhancer it will give the cream an extra touch.
