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Yesterday evening, around 11 pm, I received a message on my cell phone from a friend of mine, that made me happy, she tried to make the bigne`(choux pastries) (see recipe), with her children, and the youngest had so much fun making them.
My dear friend you have to fill them now with a good crema pasticcera or Pastry Cream.
A good Pastry Cream comes from excellent fresh ingredients: eggs, milk.
How to Make The Best Crema Pasticcera
To make the pastry cream, first incise the vanilla pod lengthwise and scrape the vanilla caviar.
The pod will serve to flavor the milk, while the vanilla caviar will be added to the mixture of egg yolks and sugar.
A good pastry cream must have very specific characteristics:
smooth and creamy surface, light yellow color, no separation of liquid and solid, like the yogurt effect.
The taste has to enhance the flavor of vanilla and has no sensation of flour on the palate…
The origin of the pastry cream dates back to Ancient Rome. It became popular in Europa in the middle age.
Pastry Cream – Crema Pasticcera
Ingredients
- 5 egg yolks
- 125 g sugar 4.4 oz
- 45 g corn starch 3 tbsp
- 500 ml whole milk 2 cups
- 1 scraped vanilla bean
- 1 grated lemon peel
Instructions
- Put the milk with the scraped vanilla pod in a small saucepan, and bring it to a boil.
- Remove the pan from the stove and filter the milk.
- Separately, in a bowl pour the egg yolks, the vanilla caviar, sugar, and the grated zest and whisk vigorously until completely combined.
- When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.
- Pour the milk into the mixture of egg yolks, sugar, and corn starch.
- Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 67°C (152.6°F). If it is cooked too much, the cream will have a strong egg smell.
- Remove the cream from the stove as soon as it starts to thicken.
- Cool it quickly by pouring it into a cold pan and continue to stir with a whisk bringing it to a temperature below 50°C (122°F), this allows it to maintain the consistency of the cream intact.
- The pastry cream would be ready for use; otherwise cover with plastic wrap in contact with the surface of the cream, let it finish cooling at room temperature and then refrigerate.
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