"A dessert is always something special, especially when created with your own hands."
- The Italian Bakery
If you really wanna enjoy that heart-pounding homemade pastry that reminds you of times past, it's gotta have the right pastry cream. This confectioners' custard, crema pasticciera, has the perfect consistency and a hint of sweetness. You can be generous with it, and your pastry will thank you.
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The Italian Bakery
This pastry cream recipe comes from The Italian Bakery: Step-by-Step Recipes with The Silver Spoon by The Silver Spoon Kitchen.
Pâtisserie can be a challenging art form combining technique, science, and creativity. This book aims to demystify the secrets of the pastry chef and be a comprehensive reference guide, which should be kept close at hand for expert instruction and inspiration. Suitable for novice and experienced home cooks alike the chapters that follow include classic basic recipes for beginners, through to more challenging recipes and innovative ideas for accomplished bakers. Follow the in-depth instructions to master the core techniques required to create the perfect sweet treat - dolce - and delight your family and friends.
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How to Make Pastry Cream
Ingredients
- milk - whole milk is recommended for this confectioners' custard
- lemon or vanilla - you'll need the zest of one lemon or a vanilla bean pod. Or use 1 tablespoon of vanilla extract if you have that on hand
- eggs - just the yolks. lots of practice separating eggs
- sugar - superfine caster sugar or you can grind granulated sugar. or just use the granulated sugar. it'll be fine
- flour - type "00" flour or all-purpose flour will work
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Equipment
- prep bowls
- paddle grater or knife
- measuring cup
- kitchen scale
- whisk or fork
- fine mesh strainer
- bain-marie
- plastic wrap
Zest the Lemon or Split the Vanilla Bean Pod
Wash your hands with soap and water. Use a paddle grater to zest the lemon into a bowl. If using a vanilla bean, split the pod lengthwise using a knife.
Heat the Milk
Use a measuring cup to add the milk to a saucepan. Add the lemon zest or vanilla bean. Set it over low heat. Bring the milk almost to a boil. Turn off the burner and set the milk aside to cool.
Combine the Eggs & Sugar
Use a kitchen scale to weigh the sugar in a bowl. Separate the eggs, adding the yolks to a bowl. If you're new to separating eggs, try doing it over the sink. It will be a mess, and you'll lose a couple, but it's fun. Wash your hands when finished. Whisk the yolks and sugar until light and foamy.
Add the Flour
Weigh the flour and add it to the egg yolk mixture. Mix it all together.
Strain the Milk
When the milk is warm, strain it into a clean saucepan or bowl.
Combine the Milk & Egg Mixture
Slowly pour the milk into the egg yolk mixture. Whisk continuously while pouring to avoid lumps.
Strain it Into a Saucepan
Strain the custard mixture into a clean saucepan. Bring it to a simmer.
Cook for 5 Minutes
Cook over low heat for 5 minutes while stirring continuously with a spatula. The custard should become quite thick. Turn off the stove when finished.
Cool the Pastry Cream
Transfer the pastry cream to a bowl. Set it in an ice bain-marie to cool. Cover with plastic wrap. The plastic wrap should touch the surface of the custard. Leave it to cool.
Hopefully, you've already got a sweet treat in mind to go with your pastry cream.
free recipe!
Pastry Cream
Be generous with it. Your pastry will thank you.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
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Pastry Cream, Confectioners' Custard, from The Italian Bakery
Equipment
- Whisk or fork
- Bain-Marie or a bowl and another bowl that fits inside it
- Plastic Wrap
Ingredients
- 2 cups whole milk
- 1 tablespoon lemon zest from 1 unwaxed lemon, or 1 vanilla bean pod
- 6 egg yolks
- ½ cup super fine caster sugar or your best substitute
- 3 oz type "00" flour or all-purpose flour
Instructions
- Zest the Lemon or Split the Vanilla Bean Pod: Wash your hands with soap and water. Use a paddle grater to zest the lemon into a bowl. If using a vanilla bean, split the pod lengthwise using a knife.
- Heat the Milk: Use a measuring cup to add the milk to a saucepan. Add the lemon zest or vanilla bean. Set it over low heat. Bring the milk almost to a boil. Turn off the burner and set the milk aside to cool.
- Combine the Eggs & Sugar: Use a kitchen scale to weigh the sugar in a bowl. Separate the eggs, adding the yolks to a bowl. If you're new to separating eggs, try doing it over the sink. It will be a mess, and you'll lose a couple, but it's fun. Wash your hands when finished. Whisk the yolks and sugar until light and foamy.
- Add the Flour: Weigh the flour and add it to the egg yolk mixture. Mix it all together.
- Strain the Milk: When the milk is warm, strain it into a clean saucepan or bowl.
- Combine the Milk & Egg Mixture: Slowly pour the milk into the egg yolk mixture. Whisk continuously while pouring to avoid lumps.
- Strain it Into a Saucepan: Strain the custard mixture into a clean saucepan. Bring it to a simmer.
- Cook for 5 Minutes: Cook over low heat 5 minutes while stirring continuously with a spatula. The custard should become quite thick. Turn off the stove when finished.
- Cool the Pastry Cream: Transfer the pastry cream to a bowl. Set it in an ice bain-marie to cool. Cover with plastic wrap. The plastic wrap should touch the surface of the custard. Leave it to cool. Hopefully, you've already got a sweet treat in mind to go with your pastry cream.
Notes
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/pastry-cream
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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