Italian Pastry Cream
This Italian Pastry Cream, is an easy creamy and rich vanilla flavored recipe. Made from scratch with simple ingredients. It is perfect for filling your favorite desserts such as cake, cookies pies and tarts! Careful before tasting it with a spoon, you might not stop!
If you are a lover of Italian pastries or even cakes, then learning to make an Italian Vanilla Pastry cream is definitely a must. And not nearly as hard as you may think. And don’t stop at this classic, this Chocolate Pastry Cream and Coffee Pastry Cream are also must tries!
This Traditional Italian Pastry Cream Recipe, is easy but you must give it 100 percent of your attention. From start to finish you need approximately 20 minutes.
Recipe Ingredients
- Milk – 2% or whole milk, I would not recommend skim milk
- Cream – whole, whipping or heavy cream with at least 30% fat
- Egg yolks – room temperature
- Sugar – granulated or fine
- Flour – all purpose flour is used as a thickener for the cream
- Vanilla – you can use vanilla extract or even vanilla bean paste, many Italians like to use the vanilla pods.
What is fine sugar?
Fine or Caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can substitute it at a 1 for 1 basis or you can make your own fine sugar just by blending granulated sugar until fine.
What are room temperature eggs?
Eggs should not be left at normal room temperature (68F- 70F/ 20C – 21C) for more than two hours or if your house is warmer no more than one hour. This is according to the FDA.
A quicker way to achieve room temperature eggs is to place the eggs in the shell in a bowl of warm or very warm water (not boiling or very hot) for 5 minutes, make sure the water is covering them, and then you will have room temperature eggs.
The difference between Custard and Pastry Cream
The difference is basically the eggs, whole eggs are used in custard and just egg yolks in pastry cream also known as crème patissière. Pastry cream is the perfect filling for pastries, pies and cakes, such as a Fresh Fruit Flan or Pumpkin Pastry Cream Crostata.
How to make the Perfect Pastry 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 the flour and vanilla.
Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
With this recipe there is no need to strain it through a fine mesh strainer.
Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate.
To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
Tips for making the best Vanilla-Flavored Pastry Cream
- When adding your hot 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 pastry cream without any lumps. Keep stirring until the pastry cream has thickened.
- I find using a good whisk is 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.
Different ways to use Italian Pastry Cream
It makes a delicious filling for these Italian Cream Filled Pastries / Pasticiotti or even Layer Cakes, fresh fruit tarts or how about Bignè or cream puffs or even eclairs? Make sure you don’t start eating it with a spoon or you will end up having to make more!
How long will Pastry Cream last in the Refrigerator?
The pastry cream will last up to 3-4 days in the refrigerator. Be sure to use fresh milk that has a longer expiry date.
Can it be frozen?
Never freeze pastry cream because it will never have the same creamy texture once it is thawed.
And if you have never tasted Italian Pastry Cream you must give it a go. You won’t be disappointed. Whatever you decide to fill with this Traditional Pastry Cream I certainly hope you enjoy it.
More Recipes to make with Pastry Cream
- Summer Berry Trifle
- Chocolate Pastry Cream Tiramisu
- Sporcamuss – Italian cream filled pastries
- Easy Diplomatic Cake
Italian Pastry Cream Recipe
Ingredients
ITALIAN PASTRY CREAM WITH MILK AND CREAM (OUR FAVOURITE / PHOTOS/VIDEO)
- ¾ cup milk (whole or 2%)
- ¾ cup cream whipping/whole/heavy cream (at least 30% fat)
- 4 large egg yolks room temperature
- ½ cup granulated sugar or fine sugar
- 2½ tablespoons all purpose flour
- ½ teaspoon vanilla extract
ITALIAN PASTRY CREAM WITH MILK
- 1 cup milk (divided)
- ⅓ cup sugar
- 3 large egg yolks
- ½ 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 to hot, do not boil. Remove from heat and let cool to warm.
- In a medium pot whisk together the yolks and sugar, add the flour and vanilla and whisk to combine.
- Place the pot over low / medium heat, slowly add the warm milk/cream mixture, whisking continuously until thickened, be sure to cook until thickened or you will have a runny pastry cream. It should have a silky texture.
- Pour the hot pastry cream into a heat resistant glass or ceramic bowl, cover the surface of the cream with a piece of plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours before using.
- To bring the chilled cream back to a creamy consistency, it’s a good idea to either use a hand beater or strongly whisk it before using.
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!
Notes
Nutrition
Updated from January 8, 2016.
I would like to use this pastry cream to fill fruit tarts, does it hold a shape, can I pipe it?
Hi Bohdana, it always holds it’s shape for me. Be sure to cook it until thick and let it chill for a couple of hours. I have piped it before, it should be fine. Let me know how it goes.
Yes, this is a Good one
Love this recipe! It’s the same one I learned from my cousin in Italy. I use 6 eggs, 6 TBS Sugar, 3 TBS Flour, 1 tsp of Vanilla, 1 1/2 cups of Heavy Cream and 1 1/2 cups of Milk. She taught me the same way as tour recipe and it’s always been the best in my opinion.
Hi, I’m excited to try this to fill cannoli. Do you use white sugar or caster sugar/baker’s sugar? (I’m from Australia)
Hi Josephine, I use white sugar, I added it in the recipe. Thanks I hope you enjoy them.
I have made this several times with the puff pastry. Absolutely delicious and easy. People thought I bought them at a bakery. I do disagree with the comment that says not to freeze. I have done this and the cream was fine.
Hi Patricia, thanks so much, so glad you like it, and thanks for letting me know about freezing it. Take care.
Just tried this recipe it is delicious and It was my first time making it
Thank you
Thanks Genaro, so glad you like it.
Simply amazing. I made this for my wife on Mother’s Day . Great instruction and video.
Hi Manish, thanks so much. Take care.
Would it be possible to make this into a lemon pastry cream.
Thank you.
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.
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.
Hi Teresa, yes you should continue to cook it until it thickens, you might need to raise the heat a bit. Hope that helps.
Have made before absolutely delicious
Hi Kim, thanks so much, glad you like it.
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.
Ciao Becca, grazie mille. Sono molto contenta che ti sia piaciuta la ricetta e spero che anche le altre ricette ti piacciano.
Buona serata.
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?
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/
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.
Hi Arlene, I have doubled the recipe with no problem. Im sure triple would be ok too. Merry Christmas.
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?
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.
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.
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.