Today, a recipe that has truly given me a lot of satisfaction. I’ll explain how to make pastry cream for piping bags and for decorating cakes or desserts. I must say this recipe always comes in handy when I need to fill desserts like Saint Joseph’s donuts or cakes in general, where I want to achieve dollops that remain firm. Well, friends, I assure you this is the ideal recipe. Very similar to Neapolitan pastry cream, suitable for filling babà, sfogliatelle, and pies as it is much firmer and has a more pronounced flavor than the classic pastry cream we’re used to making. What excites me about this cream is the process, that is, the fact that you don’t need to heat the milk and pour it into the bowl with the eggs and powders before proceeding on the stove. The procedure is entirely cold, and I assure you, lumps do not form. But if lumps do form, I recommend passing an immersion blender, and they’ll disappear immediately.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Low Heat
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 268.28 (Kcal)
- Carbohydrates 45.84 (g) of which sugars 37.35 (g)
- Proteins 5.41 (g)
- Fat 7.96 (g) of which saturated 3.99 (g)of which unsaturated 3.85 (g)
- Fibers 0.00 (g)
- Sodium 72.11 (mg)
Indicative values for a portion of 100 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 1/4 cups whole milk
- 5 large egg yolks (about 5 medium yolks)
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1 vanilla extract
- 1 pinch salt
Tools
- 1 Spatula
- 2 Bowls
- 1 Pot
Steps
Pour the sugar into a bowl
Add the cornstarch
Use a spatula to combine the powders well.
Pour the egg yolks into another bowl
Stir with the spatula
Add the sugar and cornstarch in two stages.
Stir energetically with the spatula to combine them well.
Start by adding some milk, which, contrary to the usual method, is not hot but at room temperature.
Stir and mix well
Add the remaining milk
We will thus obtain a liquid mixture.
Pour into a pot, preferably with a double bottom, and cook over low heat.
Use a whisk to stir and prevent the cream from sticking to the bottom
until achieving the right consistency
Pour into a glass bowl, preferably cold from the fridge
Start stirring with the spatula to cool it
and at this stage add the vanilla and salt.
Mix well and cover the surface of the cream with plastic wrap. Leave in the fridge for 1 hour. Our cream is ready to be used as decoration or, if preferred, enjoyed by the spoon.
