Italian pastry cream, also known as crema pasticcera, is a versatile and delicious filling that can be used in a variety of desserts, or used to top fresh fruit. Made with just a few ingredients, this simple treat is a great recipe to have on hand.
REVIEW: This turned out great! Love your recipes! They are just like all the authentic Italian Recipe pages I follow, but so much easier since your ingredients and amounts are what I can understand and follow. Thank you so much!
This recipe for Italian pastry cream is so easy to make and a great way to adds lots of sweet creamy flavor to your tarts, cream puffs, or just for topping fresh fruit. You can make this ahead of time and use it when needed for a delicious creamy flavor that just can’t be beat!
If you love classic Italian desserts, don’t miss my Lemon Ricotta Bundt Cake or these traditional Anise Cookies. And for another classic cream spread, try this Italian Pistachio Cream recipe!
Classic Italian Pastry Cream
If you ever felt intimidated to make pastry cream, this simple recipe will definitely change your mind. It comes together fast and is so easy to make.
Italian Pastry Cream is rich and creamy custard-like filling that is commonly used in a variety of Italian desserts. Known for its smooth and velvety texture, pastry cream is a staple in traditional Italian pastry-making.
The recipe is made using just a few ingredients including milk, egg yolks, sugar, vanilla, and flour. These ingredients simmer together to make a smooth and rich custard that is then chilled until ready to use.
While there may be few different steps to the process, this recipe is simple to make and comes together quick. You’ll love that you can make it ahead of time and refrigerate until ready to eat.
Italian Pastry Cream is used in many classic Italian desserts. It is commonly used to fill cream puffs, éclairs, fruit tarts, and layered cakes. I like to use it to dip fruit or as the filling for the classic Torta della Nonna recipe or this Italian Custard Cake (torta nua).
So, if you’ve never made Italian Pastry Cream (crema pasticcera) before, you definitely need to try this recipe. Simple, rich, and delicious, this is one treat you don’t want to miss.
Ingredients
- Milk: for this recipe, use a milk that has some fat to it like whole milk or 2% milk.
- Eggs: here you are just using the yolks of four large eggs. Save the leftover egg whites to make an omelette or delicious Italian Amaretti Cookies.
- Sugar: just use regular granulated sugar.
- Flour: be sure to sift the all purpose flour ahead of time to remove any lumps.
- Vanilla: ideally, you can add the insides of a vanilla bean or vanilla bean paste to give Italian pastry cream lots of flavor. However, I just use vanilla extract because it’s easy to find.
How to Make Italian Pastry Cream
This classic recipe for Italian Pastry Cream comes together fast and is great to make ahead. For this recipe you will need a medium saucepan, mixing bowl, and fine mesh sieve.
Step 1: boil the milk
The first step is to heat the milk. Start by placing the milk in a medium saucepan over medium heat. Slowly bring it to a simmer, stirring frequently so the milk doesn’t burn. As soon as the milk simmers, remove it from the heat.
Step 2: temper the eggs
In a large bowl, whisk together the egg yolks and sugar until they are light and frothy. Then, add in the flour and mix until well combined (the mixture will be thick).
While whisking, slowly pour in a small amount of the hot milk to temper the eggs and prevent them from curdling. Then, while continually whisking, gradually pour in the remaining milk.
Step 3: cook the pastry cream
Pour the mixture into the same saucepan the milk was in. Return to the stove and cook over medium low heat for 5-7 minutes, whisking the entire time.
You want to cook the cream until it thickens to a custard-like consistency. The process of cooking the mixture allows the flour to activate and thicken the cream.
Step 4: strain and chill
Once the pastry cream has thickened, remove it from the heat and strain in a fine mesh sieve over a bowl to remove any lumps. Use a spatula to stir the mixture and press it through the sieve.
You will need to chill the mixture before using. Place a sheet of plastic wrap directly on top of the pastry cream and refrigerate for at least an hour so that it is very cold.
Whip up the pastry cream with a hand mixer or whisk before using. Enjoy with fresh fruit or a filling for other classic Italian desserts.
Recipe Tips
- Eggs: start with room temperature egg yolks. Leftover egg whites can be used to make omelettes or these Amaretti Cookies.
- Mixing: you will need to whisk the egg mixture while pouring in the hot milk. To keep the bowl in place while you work, I recommend placing the bowl on a damp kitchen towel. This will prevent the bowl from spinning while you whisk.
- Plastic Wrap: be sure to place the plastic wrap directly touching the top of the pastry cream in order to prevent the cream developing a film on top while it cools.
- Whisk After Cooling: once the pastry cream has cooled, to get the best consistency, you will need to whisk it well with either a whisk or handheld mixer before using.
- Storage: leftover Italian pastry cream can be stored in a fridge for up to four days in an airtight container.
- Uses: pastry cream can be used to filled cream puffs or éclairs, used as a layer in fruit tarts or layer cake, or bake into the classic Torta della Nonna. You can also use it to fill Italian Peach Cookies!
Frequently Asked Questions
Italian pastry cream, also known as crema pasticcera, is a versatile and delicious filling that can be used in a variety of desserts such as cream puffs, éclairs, fruit tarts, layer cakes, or as filling for the classic Torta della Nonna.
Tempering eggs is an important step when making pastry cream to ensure that the eggs are gradually and gently heated, preventing them from curdling or scrambling. Tempering is the process of slowly raising the temperature of the eggs by adding a hot liquid to them, while continuously whisking, before combining them with the hot mixture.
You can prepare pastry cream up to three days ahead of time, just be sure it is stored in an airtight container in the refrigerator.
It is normal for pastry cream to get stiff after refrigeration. When you are ready to use it, simply let it sit at room temperature for about 30 minutes, then whisk it until it is smooth enough to use.
More Italian Dessert Recipes
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Italian Pastry Cream
Equipment
- 1 medium saucepan
- 1 fine mesh sieve
Ingredients
- 2 cups milk (whole or 2%)
- 4 large egg yolks
- ¾ cups granulated sugar
- 1 teaspoon vanilla
- ⅓ cup all purpose flour (40 grams)
Instructions
- Add milk to a medium saucepan. Heat the milk over low heat until it starts to simmer, stirring constantly; set aside.
- In a large bowl, use a whisk to beat together the egg yolks, sugar, and vanilla until light in color and well combined. Add in the flour and mix together until incorporated.
- Temper the egg mixture by whisking in a small amount of the hot milk, whisking constantly. Then mix in the remaining milk until well combined.
- Pour the mixture into the saucepan and cook over medium/low heat for 5-7, whisking constantly. You will know the pastry cream is done when it thickens up.
- Set a fine mesh sieve over a bowl. Pour the pastry cream in the sieve and use a rubber spatula to stir the mixture and press it through the sieve (this will help to ensure that you have a smooth pastry cream with no lumps).
- Pour the pastry cream in a small bowl and place plastic wrap on the surface of the cream. Chill for at least an hour or until mixture has cooled. Before serving, whisk the pastry cream using either a hand held mixture or a whisk.
Notes
- Eggs: start with room temperature egg yolks. Leftover egg whites can be used to make omelettes or these Amaretti Cookies.
- Mixing: you will need to whisk the egg mixture while pouring in the hot milk. To keep the bowl in place while you work, I recommend placing the bowl on a damp kitchen towel. This will prevent the bowl from spinning while you whisk.
- Plastic Wrap: be sure to place the plastic wrap directly touching the top of the pastry cream in order to prevent the cream developing a film on top while it cools.
- Whisk After Cooling: once the pastry cream has cooled, to get the best consistency, you will need to whisk it well with either a whisk or handheld mixer before using.
- Storage: leftover Italian pastry cream can be stored in a fridge for up to four days in an airtight container.
- Uses: pastry cream can be used to filled cream puffs or éclairs, used as a layer in fruit tarts or layer cake, or bake into the classic Torta della Nonna.
This is like my Italian grandmother use to make.Thank You,Ann MarieAnn Marie
Thanks Ann Marie! So happy you loved it 🙂
This turned out great! Love your recipes! They are just like all the authentic Italian Recipe pages I follow, but so much easier since your ingredients and amounts are what I can understand and follow. Thank you so much!
Thank you so much, Grace! 🙂
How many cream puffs will this fill?
It depends on the size of the cream puff. Probably two dozen or so.