Italian Pastry Cream a creamy delicious made from scratch Pastry Cream that is perfect for filling cakes, cookies, pies and other desserts.
Pastry Cream
Pastry CreamIf you eat Italian pastries or have a family that loves Italian Pastries, then you must learn to make Italian Pastry Cream.
Unfortunately, Italian Pastry Cream has always stumped me. I can never get it smooth. The taste is good, so they say, “but Ma, it’s lumpy”, until I got my friend to spill her secret!
This Traditional Italian Pastry Cream Recipe, is easy but you must give it 100 percent of your attention.
How to make perfect Pastry Cream Recipe
When adding your milk/cream mixture make sure to let it cool a bit so that you don’t end up cooking the eggs.
The most important part? (the secret) Is to never stop stirring, this way you will have the perfect lump free pastry cream. Keep stirring until the pastry cream has thickened.
I find using a whisk the best way to get my Italian Pastry Cream perfect.
Then immediately place the hot cream in a glass or ceramic bowl, cover with plastic wrap, make sure the plastic is touching the pastry cream and refrigerate for at least a few hours before using.
I have never really been a great lover of Pastry Cream, and then when I made my Mimosa Cake it called for a Cream Filling made with milk and cream and then I discovered that “Oh Yes” I could really like this stuff.
Steps for the Perfect Pastry Cream
- Heat milk and cream until very hot (do not boil) remove from heat.
- In another pot whisk together egg yolks and sugar until combined.
- Then whisk in the flour and vanilla.
- Place the pot with the yolk over low speed and slowly add the milk/cream combination.
- Increase heat to medium low and cook stirring continuously until thickened (very thick)
- Place thickened pastry cream in a glass bowl, cover with plastic and refrigerate for at least 3 hours.
- Stir before using.
Mimosa Cake
Now if you are looking for the perfect way to use that Cream besides a Mimosa cake well all you have to do is make some Italian Pie Dough.
It also makes a delicious filling for these Italian Cream Filled Pastries / Pasticiotti or even Layer Cakes or how about some Bignè?
And if you have never tasted Italian Pastry Cream you must give it a go. You won’t be disappointed.
If you are looking for another creamy Italian Pastry Cream be sure to check out this Delicious Coffee Pastry Cream or this Chocolate Pastry Cream.
Sporcamuss
How long will Pastry Cream last in the Refrigerator?
The pastry cream will last up to 5 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.
Never freeze pastry cream because it will never have the same creamy texture once it is thawed.
This Italian Pastry Cream is smooth and creamy, with a delicious vanilla flavouring. Or if you like a coffee flavour then this Coffee Pastry Cream is for you.
Or how about for any and all Chocolate lovers, then I am sure you will enjoy this Creamy Chocolate Pastry Cream.
Whatever you decide to fill with this Pastry Cream I certainly hope you enjoy it.
Italian Pastry Cream
How to make Italian Pastry Cream
Italian Pastry Cream Recipe
Ingredients
ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / VIDEO)
- 3/4 cup milk
- 3/4 cup cream whipping/whole cream
- 4 egg yolks
- 1/2 cup sugar
- 2 1/2 tablespoons flour
- 1/2 teaspoon vanilla
ITALIAN PASTRY CREAM WITH MILK
- 1 cup milk (divided)
- 1/3 cup sugar
- 3 egg yolks
- 1/2 teaspoon vanilla
- 3 tablespoons flour (whisk in a small bowl)
Instructions
ITALIAN PASTRY CREAM WITH MILK AND CREAM
- In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.
- In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.
ITALIAN PASTRY CREAM WITH MILK
- In a medium pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.
- In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.
- Add egg mixture to the medium pot with remaining milk and cook over medium heat, continuously whisking briskly until mixture starts to boil, lower heat to medium/low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!
Video
Nutrition
**Nutrition calculation is for the entire recipe of the Cream and Milk Italian Pastry Cream.
Updated from January 8, 2016.
Manish says
Simply amazing. I made this for my wife on Mother’s Day . Great instruction and video.
Rosemary says
Hi Manish, thanks so much. Take care.
Julie Rooke says
Would it be possible to make this into a lemon pastry cream.
Thank you.
Rosemary says
Hi Julie yes you can, here is a recipe for the Lemon pastry cream https://anitalianinmykitchen.com/lemon-cake-recipe/, the ingredients and directions are underneath the Lemon cake info. Let me know how it goes.
Teresa says
I used the milk version of the recipe, I thought it was all going well but it didn’t thicken. Do you know what this happened? I’m thinking it’s because I didn’t leave it to boil long enough with the flour but I’m not 100% sure. Tasted great though despite being a soup.
Rosemary says
Hi Teresa, yes you should continue to cook it until it thickens, you might need to raise the heat a bit. Hope that helps.
Kim Billhimer says
Have made before absolutely delicious
Rosemary says
Hi Kim, thanks so much, glad you like it.
Becca says
E’ troppo bello per crederci!. Credo che questo video soltanto da vederlo m’apperto la voglia di imparare(Veramente). Spero di non diventare troppo brava al farla o altromenti mi vedo nella bicicletta per perdere la ciccia. Complimenti per il video e grazie per la spiegazione. Tutto e molto ma molto ben fatto. Tutti a tavola a mangiare.
Rosemary says
Ciao Becca, grazie mille. Sono molto contenta che ti sia piaciuta la ricetta e spero che anche le altre ricette ti piacciano.
Buona serata.
Jessica says
I’m looking for a cream filling for a braided pastry I’m making that I fill, then cook. Do you think this will still be good if it’s cooked in the oven after it’s been made and set?
Rosemary says
Hi Jessica, I use this recipe to make a baked Italian recipe and it works. Just make sure to cook until very thick. Let me know how it goes. https://anitalianinmykitchen.com/italian-cream-filled-pastry/
Arlene D'Angelo says
I am making crepes and would like to fill with your pastry cream. I need a lot more pastry cream than the recipe would yield. Could I double or triple the recipe with the same result? Thank you.
Rosemary says
Hi Arlene, I have doubled the recipe with no problem. Im sure triple would be ok too. Merry Christmas.
Linda Burlingame says
I would like to use this Italian cream between two cakes layers. Is it firm enough for that and not squish out the sides and drip?
Rosemary says
Hi Linda, in my opinion it is firm enough, just make sure to cook it until it thickens then leave it to thicken in the fridge. Of course it is not as firm as a butter cream. Hope that helps.
Debbie says
Would this be thick enough to fill cannoli? The I was little, my grandmother would have cream filled cannoli from the bakery, as well as the ricotta filled ones. I haven’t found a recipe thick enough to replicate the cream filled ones.
Rosemary says
Hi Debbie, I think it would be, make sure you cook it thick enough and I would leave it in the fridge overnight to thicken even more. Hope that helps, let me know how it goes.