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Pastry Cream (Crema Pasticcera in Italian) is a thick EGG / VANILLA custard, and
is a basic component used in many Italian pastries and cakes.
Pastry Cream is a filler for morning “cornetti or brioche”, those croissants Italians
love to have together with their cappuccino for a light breakfast. It goes into layer
cakes like the “Zuppa Inglese” or covers our Zabaione Tart. Also Pastry Cream fills
“pastarelle” small pastries that we enjoy as an after lunch dessert on Sunday, and
Pastry Cream is very rich, has a wonderful texture, and can be even served with cookies
as a dessert on its own.
Pastry Cream is very simple to make, though needs to be stirred slowly but constantly
when is on the stove to avoid curdles.
Transfer the custard to a bowl to cool or it will continue cooking in the hot pot.
Refrigerate Pastry Cream if you don’t use it within few hours. Pastry Cream will
form a thicker patina on the surface while cooling down. To prevent it press a sheet
of plastic wrap on the surface of the custard.