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Blog - Recipes
Type: Basic - Cream
Serves: 500 g - 2 cups
Difficulty: easy
Preparation time: 15 min
Special diet: vegetarian
whole milk 300 g (10½ oz)
egg yolks 100 g (3½ oz) (n°5)
white sugar 100 g (3½ oz)
all-purpose flour 20 g (¾ oz)
vanilla seeds n°1/2 pod
Pastry Cream
Ah, pastry cream! This is the basic recipe most used in Italian pastry. You can use pastry cream as-is or as a base for preparing mousse, semifreddo, and other desserts. You can use it to stuff pie crust, tartlets, cream puffs, cannoncini, puff pastry, sponge cake, and e cakes. You can flavor the pastry cream in so many ways. I love the classic vanilla flavor and adore coffee flavor but also chocolate, hazelnut, pistachio and lemon are irresistible flavors. If you add whipped cream whipped cream to the pastry cream you get Italian Cream, also called Diplomatic Cream.

How to make Pastry Cream
Prepare a large baking dish and disinfect it with 90° food grade alcohol.
Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.
In the meantime mix the egg yolks and sugar. Then add flour and vanilla seeds.
Mix some warm milk to the egg yolks and sugar to dissolve in the mixture. Then add all the milk.
Cook the mixture over medium heat. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
Pour the cream immediately in the baking dish. Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
Store the pastry cream in the fridge.

Tips and Tricks
You can change the classic pastry cream recipe. If you want firmer and more silky cream, replace a bit of milk with fresh cream: up to half the milk and half cream. Instead of flour, you can use other types of thickener such as corn starch or rice starch, so you will get a gluten-free product. Starches act as thickeners, so you can change the dose to obtain different consistencies. If you want a more dense cream, e.g. to make a layer cake, increase the amount of starch. Alternately, if you want a more liquid cream, to serve as a sauce or to create a dessert, reduce the amount of starch.

The pastry cream can be stored in the refrigerator and used within 24 hours.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

Ways to use pastry cream: Diplomatic Cream, Chocolate Pastry Cream, Coffee Pastry Cream, Lemon Pastry Cream.
If you are looking for other delicious cakes/desserts with pastry cream try my Tiramisù.

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