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Desserts

Italian Pastry Cream

Italian Pastry Cream can be considered the foundation of pastry making. With this recipe, you will achieve a delicious and versatile cream, perfect for enjoying on its own or for filling Brioche, Cream Puffs, Cakes, Puff Pastry Desserts, and much more.
Recipe Italian Pastry Cream
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 8 minutes
  • Servings for Serves 4

Crema Pasticcera, or Italian Pastry Cream, is one of the essential foundation recipes in Italian pastry. Creamy, luscious, fragrant, and inviting, this Easy and Quick Pastry Cream is a true treat for both the eyes and the palate.

The classic recipe for Pastry Cream is not particularly difficult and, by following a few simple tips, you can achieve a smooth, glossy cream with a rich flavor. In the Authentic Recipe, flavor comes exclusively from lemon zest and vanilla bean. If you can’t find vanilla bean, you can substitute with high-quality pure vanilla extract, though the flavor is subtler. For the lemon, use only the yellow zest (the outer peel), avoiding the bitter white part beneath. Organic lemons are preferable, but any unwaxed lemon works.

Italian Pastry Cream is widely used to fill a variety of pastries, such as classic Cornetti alla Crema (Italian croissants), Bignè (cream puffs), Krapfen (doughnuts), and many others. It is also delicious served simply as a spoon dessert, perhaps accompanied by fresh fruit. Notably, Pastry Cream is the base for many famous creams, including Diplomat Cream (crema diplomatica), Chiboust Cream, and the Italian-style Chantilly Cream.

Ingredients for Serves 4

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Method

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  1. To prepare the Pastry Cream, start by heating the milk gently in a saucepan with the seeds from the split vanilla pod. As the milk warms up, combine the egg yolks and sugar in another bowl and whisk them together until the mixture becomes slightly frothy.
    Pastry Cream Recipe 2
    Custard Cream Recipe 1
  2. Add the sifted Flour and Cornstarch to the egg yolk and sugar mixture, and mix with a whisk until you achieve a smooth, lump-free consistency.
    Custard Cream Recipe 3
    Pastry Cream Recipe 4
  3. Once the milk is almost boiling, gradually pour it into the egg mixture while whisking continuously to prevent lumps from forming. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens. This step is crucial to avoid the cream sticking to the bottom of the saucepan.
    Pastry Cream Recipe 5
    Custard Cream Recipe 7
  4. When the Pastry Cream has thickened well, transfer it to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool to room temperature.
    Pastry Cream Recipe 10
  5. Once cooled, your Pastry Cream is ready to be used as a filling for your desserts or enjoyed on its own as a delicious spoon dessert. Finally, remember to download our App with exclusive content and fewer ads!
    Custard Cream Recipe 9

Variations and Alternatives

If you enjoy citrus flavors, you can add a bit of lemon zest to the milk while heating it, which you will remove later. For an extra flavor boost, try adding a pinch of ground cinnamon; you won’t regret it! To make Chocolate Pastry Cream, simply add chopped dark chocolate at the end of the recipe until you achieve the desired taste and color. If the Chocolate Pastry Cream thickens too much, you can add a few drops of milk to soften it.

Tips

If the cream turns out too soft and runny, it means it has been cooked either too long or too short. Additionally, if it has a strong eggy flavor, it indicates that it has been cooked for too long or at too high a temperature.

Storage

The pastry cream can be stored in the refrigerator for 2-3 days, well covered with plastic wrap.

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