Thick Pastry Cream
Crema Pasticciera. Campanians are wild for pastry cream. Thickened with flour, rich with eggs, flavored with vanilla, lemon, chocolate, or coffee, it fills cream puffs, sponge cakes, and ladyfingers in all the composed desserts called delizie (delights), and the grandest of all, Zuppa Inglese. It goes under fruits and fruit preserves in tarts, which are called either crostate or pizze. It forms a topknot in the hole of the famous fried Zeppole di Guiseppe, the bignè made in honor of St. Joseph on March 19. Pastry cream is also one of the bases for frozen desserts. It can be lightened with whipped cream, thinned with liquid cream. It also makes a fine sauce, the same as the French crème anglaise. This recipe requires total concentration and a quick eye and hand. The eggs must be heated just to the point that they do their maximum thickening and never so much that they scramble. The starch must be kept in constant motion, too; otherwise it will lump. I find that even with the best technique it is always prudent to be prepared with a strainer placed over a bowl. No matter how careful you are, there are frequently at least a few lumps that need to be smoothed out.
Crema Pasticciera. Campanians are wild for pastry cream. Thickened with flour, rich with eggs, flavored with vanilla, lemon, chocolate, or coffee, it fills cream puffs, sponge cakes, and ladyfingers in all the composed desserts called delizie (delights), and the grandest of all, Zuppa Inglese. It goes under fruits and fruit preserves in tarts, which are called either crostate or pizze. It forms a topknot in the hole of the famous fried Zeppole di Guiseppe, the bignè made in honor of St. Joseph on March 19. Pastry cream is also one of the bases for frozen desserts. It can be lightened with whipped cream, thinned with liquid cream. It also makes a fine sauce, the same as the French crème anglaise. This recipe requires total concentration and a quick eye and hand. The eggs must be heated just to the point that they do their maximum thickening and never so much that they scramble. The starch must be kept in constant motion, too; otherwise it will lump. I find that even with the best technique it is always prudent to be prepared with a strainer placed over a bowl. No matter how careful you are, there are frequently at least a few lumps that need to be smoothed out.
- Carbohydrate 62 g(21%)
- Cholesterol 74 mg(25%)
- Fat 5 g(8%)
- Fiber 1 g(2%)
- Protein 7 g(15%)
- Saturated Fat 2 g(12%)
- Sodium 96 mg(4%)
- Calories 322
Step-by-step
- Set a clean, dry, nonreactive bowl and a sturdy rubber spatula near the stove. Put a large, fine strainer over a large bowl, ready to pour hot pastry cream through it.
- In another bowl, mix the flour with 1 cup of the sugar. Whisk in the eggs until smooth. The mixture will be very thick.
- In a 2 1/2- to 3-quart, heavy-bottomed saucepan, mix the milk, the remaining cup of sugar, and the salt. Scald over medium heat, stirring frequently so it doesn't scorch or form a skin. When the milk has a ring of small bubbles around the edge of the pan, remove it from the heat and, with a whisk, stir 1 cup of the milk, a little at a time, into the flour and egg mixture. Whisk in another cup of hot milk, then pour the now-tempered flour and egg mixture into the saucepan with the remaining milk, whisking constantly. Still whisking constantly, but slowly, over medium to medium-low heat, cook the mixture until it thickens. Pull it off the heat at the first sign of a boil — as soon as the first bubble breaks on the surface. This will take about 5 minutes.
- Immediately pour the hot pastry cream through the strainer and into the bowl, using the spatula to remove it all from the pan and to push it through the sieve. Stir in the vanilla.
- Cover the very surface of the cream with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least several hours, or until chilled. Pastry cream can be kept refrigerated for several days, sometimes up to a week, depending on the efficiency of the refrigeration.
The Delightful World of Thick Pastry Cream
As a busy working mom, finding time to bake is a luxury, a little slice of heaven stolen from my otherwise hectic schedule. But when I do bake, I go all out. And nothing satisfies quite like a perfectly made pastry cream. This isn't just any cream; this is the crema pasticciera, the kind that Campanians rave about, the kind that elevates simple cakes to decadent masterpieces. It's the heart of so many classic Italian desserts – the creamy, comforting filling that holds Zuppa Inglese together, that nestles amongst the juicy berries in tarts, that crowns the glorious Zeppole di San Giuseppe. The thought itself makes my mouth water.
The recipe, I'll admit, demands patience and precision. It’s a dance between heat and whisking, a delicate balancing act to achieve that perfect consistency. The eggs need to be gently coaxed to thicken, never scrambled, while the flour must be constantly stirred to prevent any unwelcome lumps. I've learned from experience that even with the utmost care, a strainer is your best friend – a final safety net to guarantee a perfectly smooth, luscious cream. This isn’t just about following instructions; it’s about understanding the dance of ingredients.
But the effort is absolutely worth it. The reward? A cream so rich, so velvety, so intensely flavorful that it transforms ordinary desserts into extraordinary experiences. The subtle sweetness, the delicate vanilla notes (or perhaps a hint of lemon, if you prefer), the wonderfully smooth texture – this pastry cream is a taste of pure joy. It's the kind of comfort food that speaks to the soul, a reminder that even amidst the chaos of everyday life, there's always room for a little sweetness, a little indulgence.
I use this cream in countless ways – as the filling for profiteroles, layered within sponge cakes, spooned generously over fresh berries. It’s equally delicious as a simple dessert, served chilled with a sprinkle of powdered sugar. The versatility of this cream is astounding. It can be easily adapted; I've experimented with adding a touch of chocolate or espresso for a richer, more intense flavour profile. The options are endless, limited only by your imagination.
So, the next time you feel the need to escape the pressures of daily life, indulge in a little baking therapy. Make this thick pastry cream. Savor the process, appreciate the dance of the ingredients, and relish the incredible outcome. You deserve it.
Beyond the Kitchen: The beauty of this recipe extends beyond the kitchen. The act of creating something so delicious, so intricate, is deeply satisfying. It’s a mindfulness practice of sorts, a way to reconnect with myself amidst the busy rhythm of my life. And when I share it with my loved ones, that satisfaction is amplified tenfold. It's more than just dessert; it's a connection, a shared moment of pure bliss.
This isn’t just a recipe; it’s an experience. It’s a journey from humble ingredients to a decadent creation. It's a testament to the power of patience and precision, and the undeniable joy of creating something truly special.
The subtle dance between the flour, sugar, milk, and eggs is a culinary ballet. Each ingredient plays its part, contributing to the final masterpiece. The process itself is a meditation; the rhythmic whisking, the careful monitoring of the heat, all contribute to a sense of calm and focus. And the result is a reward far surpassing any mere culinary accomplishment. It’s a taste of homemade happiness, a moment of pure pleasure, a reminder that even in the midst of a busy life, there’s always time for a little bit of deliciousness.
