The cream pastry with cream is a delicious filling cream or to be enjoyed by the spoonful, easy and quick to prepare.
It should not be confused with the Italian diplomatic or Chantilly cream, which involves incorporating whipped cream into the pastry cream as in this recipe, the cream, without being whipped, when it is still liquid, is used as a basic ingredient to prepare the pastry cream itself. The result is a velvety and very delicious cream, with a less airy consistency than the diplomatic one, but equally irresistible and perfect to enjoy as a spoon dessert or to fill cakes and tarts.
Read how to make the cream pastry with cream with the easy and quick recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 21 oz
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream (still liquid)
- 1 tsp vanilla extract
Preparation of the cream pastry with cream
Place the still liquid heavy cream, the milk, and the teaspoon of vanilla extract in a saucepan and heat them on the stove until just below boiling.
In another saucepan, away from the heat, mix the egg yolks with the sugar using a hand whisk.Incorporate the flour as well.
While continually whisking and still away from the heat, slowly add the milk and cream mixture until you have a smooth and lump-free mixture.Put the saucepan on the stove, on low heat, and keep stirring until your cream pastry with cream thickens.
Transfer it to a wide and shallow container, cover it with a sheet of plastic wrap in contact with the surface of the cream, and let it cool completely before enjoying or using it to fill your desserts.
Notes
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