Pastry Cream

TÜRKÇE İÇİN TIKLAYIN "Pastacı Kreması"
PER ITALIANO "Crema Pasticcera"

It is a kind of cream which is often used as filling for numerous pastry products like cakes, tarts, pan di spagna (Italian sponge cake), bigne (choux pastry) etc.

Ingredients
500g full fat milk
5 fresh egg yolks
1 sachet vanillin (or 1 tbsp vanilla sugar or 1 tsp vanilla extract)
60g potato starch (or wheat starch)
100g sugar

Preparation:

• Place all the ingredients in TM Bowl. Cook for 9 minutes at 90°C on Speed 4.
• Transfer it into a bowl and let it cool. Use it at room temperature or cold.

Note 1: I find 50g of starch amount which is indicated in the original recipe too little. So I use 60g of starch (depending on the recipe even 65g sometimes).

Note 2: When I prepare this kind of creams, which have high amount of eggs or yolks, I make sure that I use newly bought extra fresh eggs. Otherwise, the cream smells too much of eggs.

Note 3: You can increase the cooking time a couple of minutes if you wish a thicker cream.


Adapted with a few changes from "Crema Pasticcera" recipe in "Io e il mio Bimby".