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 granulated 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!
Nutrition
**Nutrition calculation is for the entire recipe of the Cream and Milk Italian Pastry Cream.
Updated from January 8, 2016.
Nanad says
Can the pastry cream be made a day ahead of time?
Thank you
Rosemary says
Hi Nanad, yes it can, just keep it covered well with plastic wrap (make sure the plastic touches the pastry cream). And stir it well before using. Let me know how it goes.
Cristina says
I made this pastry cream to fill a cake. It turned out great but when I took it out of the fridge to use it, it had a grittiness to it. The texture was not smooth. Is it supposed to turn out with a texture similar to custard? Not sure if I did something wrong.
Rosemary says
Hi Cristina, it should be smooth even after being refrigerated, did you continue to whisk it while it was cooking, not a soft whisking but a quick one? It should be quite thick but smooth. Let me know.
Cristina Fernandez says
Hi. Thanks for your response. I whisked the entire time, quickly. It became one big lump after cooling too. Not sure what I did wrong. I’ll try making it again though. I’m determined to make it smooth. LOL!
Rosemary says
Hi Christina if it became a big lump then you cooked it too long. Check the video, that might help you. Let me know.
Donica Smith says
I plan on making your dessert with your Italian pastry cream. When I do is it best to have the eggs at room temperature or should they be cold?
Rosemary says
Hi Donica, either works, sometimes I remember to take them out and sometimes I make it with cold eggs. Room temperature is probably best. Let me know how it goes.
Donica says
Hello Rosemary
I made your pastry cream with room temperature eggs. It turned out great. I will be making your sporcamuss recipe. I can’t wait to taste the completed dessert
Thank you
Rosemary says
Hi Donica, thanks so much, I hope you enjoy the sporcamuss also. Have a great weekend.
Dorothy Finocchiaro says
Just made this easy, to pipe them in the cannoli yum yum
Rosemary says
Hi Dorothy, thanks very much and thanks for letting me know. Happy New Year.