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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Desserts Eggs Dairy Fruit European Refrigerator Cakes Puddings And Mousses Italian Chocolate Stove Top Dietary Low Sodium Cake Fillings And Frostings Low In Something Citrus Lemon Equipment Number Of Servings

Pasticciera Cream Italian Pastry Cream

This is a basic recipe for italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/cook times do not include chilling time.

Steps

Place sugar , egg yolks flour , lemon rind , and vanilla in a sauce pan and mix together well.
In a separate sauce pan , scald milk.
Very slowly pour milk over egg yolk mixture , in a thin stream , beating constantly with rotary beater.
Continue cooking on low heat , stirring with a wooden spoon , until mixture reaches the boiling point.
Cook 4 minutes longer , stirring constantly.
Remove pan from heat , add butter and mix well.
Pour into bowl and let cool , stir occasionally to prevent skin from forming over the top.
If using as a cake / pastry filling , chill until very thick at least 3-4 hours.
For chocolate pasticciera cream: add grated chocolate to cooked pasticciera cream and cook 1 minute longer , stirring constantly , until chocolate is blended well.
Cool / chill before using as a cake / pastry filling.

Ingredients

sugar, egg yolks, flour, fresh lemon rind, vanilla, whole milk, butter, baking chocolate