Authentic Italian Crema Pasticcera Recipe (Pastry Cream) – Detailed & Foolproof
If you’re a fan of desserts or simply love mastering foundational recipes, Crema Pasticcera (Italian pastry cream) is a must-have in your culinary toolkit. Rich, creamy, and versatile, this traditional custard-like filling is the heart of countless Italian pastries. From tarts and cakes to éclairs and cream puffs, it adds a luscious layer of flavor and texture that elevates any dessert.
In this post, we’ll walk you through every step of making Crema Pasticcera with easy explanations, helpful tips, and answers to common questions to make sure your cream turns out perfect every time.
What Is Crema Pasticcera?
Crema Pasticcera is Italy’s beloved version of pastry cream — a smooth, rich custard made by slowly cooking milk, cream, egg yolks, sugar, and starch until thickened. It’s commonly used to fill pastries, layer cakes, or serve alongside fruit. Unlike the French crème pâtissière, the Italian version is sometimes lighter and more fragrant, often enhanced with real vanilla or lemon zest.
Ingredients (Makes about 2 cups):
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2/3 cup granulated sugar
- 5 large egg yolks, room temperature
- 1/2 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons salted butter
- 1/2 teaspoon vanilla extract (or 1 vanilla bean for an authentic touch)
Step-by-Step Instructions:
Step 1: Warm the Milk and Cream
In a medium saucepan, combine the milk and heavy cream. If you’re using a vanilla bean, split it lengthwise and scrape the seeds into the milk mixture, then add the pod. Heat over medium-low heat until the mixture is hot but not boiling. Turn off the heat and let it steep for 10 minutes to infuse the flavor.
Step 2: Whisk Egg Yolks with Sugar and Starch
In a separate bowl, whisk the egg yolks with the sugar until pale and creamy. Add the flour and cornstarch and whisk until smooth and fully combined. Make sure there are no lumps — this is key for a silky pastry cream.
Step 3: Temper the Eggs
Slowly pour a bit of the warm milk mixture into the egg mixture while whisking continuously. This process, known as tempering, gently raises the temperature of the eggs without scrambling them. Continue adding milk slowly until it’s all incorporated.
Step 4: Cook the Mixture
Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon or whisk. The cream will begin to thicken after a few minutes. Be patient and don’t stop stirring — this prevents lumps and ensures an even, glossy texture.
Once the cream is thick enough to coat the back of a spoon and bubbles start to appear, remove from heat.
Step 5: Add Butter and Vanilla
Off the heat, stir in the butter and vanilla extract (if you didn’t use a vanilla bean earlier). The butter adds richness and helps smooth out the texture. Stir until fully melted and the cream is glossy.
Step 6: Cool Properly
Transfer the pastry cream into a clean bowl. Press plastic wrap directly against the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
How to Use Crema Pasticcera:
- Filling for éclairs, cream puffs, or profiteroles
- Layer in cakes like mille-feuille or fruit tarts
- Paired with fresh berries or poached fruit
- Swirled into breakfast pastries like brioche
- Used in verrines and layered desserts
Expert Tips for Success:
- Use fresh eggs for the richest flavor and best texture.
- Whisk constantly while cooking to avoid curdling.
- Sift your flour and cornstarch to prevent lumps.
- Add lemon zest during heating for a citrusy twist.
- Double the recipe if making desserts for a crowd.
Storage & Shelf Life:
Frequently Asked Questions (FAQ):
Can I make it without cornstarch?
Yes, but the texture may not be as smooth. Increase flour slightly or substitute with rice flour.
Why is my pastry cream lumpy?
This usually happens when you don’t whisk continuously or heat it too fast. Strain the cream through a sieve while warm to fix it.
Can I flavor it differently?
Absolutely! Try adding espresso, cocoa powder, or almond extract for variations.
Final Thoughts:
Crema Pasticcera isn’t just a cream — it’s the essence of Italian desserts. Whether you’re baking for a special occasion or simply want to elevate your next fruit tart, mastering this recipe will add elegance and authenticity to your desserts. Amish Peanut Butter Cream Pie