Italian
Pastry Cream
by cookwithfez · 25.3K subscribers on YouTube
A classic Italian pastry cream made with egg yolks, milk, cream, and vanilla, using a blend of cornstarch and rice starch for a silky-smooth texture. This recipe is demonstrated in three cooking methods: classic pot, bain-marie, and microwave, with detailed guidance for each.
- Difficulty
- medium
Ingredients
7 items- Egg YolksThe number of yolks is not specified; use a standard ratio (e.g., 4–6 yolks per 500 ml milk).
- SugarThe total sugar is not specified; the chef uses some in the yolk paste and a small amount in the milk to prevent skin.
- Corn StarchCornstarch; combined with rice starch for a balanced texture.
- Rice StarchRice starch; combined with cornstarch for a silky, smooth cream.
- 1 pcsVanilla BeanOne vanilla pod, split and seeds scraped, infused with the milk.
- MilkMilk; the chef recommends using 70% of the total liquid as milk.
- CreamCream; the chef recommends using 30% of the total liquid as cream.
Method
- In a bowl, combine egg yolks, sugar, vanilla, and sifted cornstarch and rice starch. Mix until you obtain a smooth paste; do not whip.
- In a saucepan, heat milk and cream with a small amount of sugar and a vanilla pod (split, seeds scraped) until it reaches a light boil. The small amount of sugar helps prevent a skin from forming.
- Gradually pour a small amount of the hot milk mixture into the yolk paste, whisking constantly to temper the eggs (this is called 'stemperare'). Then pour the tempered yolk mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly with a whisk, until the cream thickens and just begins to bubble. Do not stop stirring to prevent lumps and burning.
- As soon as it thickens, remove from heat. If you notice any lumps, immediately blend with an immersion blender while the cream is still hot; do not blend after it cools, or it will become liquid.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and let cool completely before using.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
