CREMA PASTICCERA (ITALIAN PASTRY CREAM) FOR BOMBOLONI
Steps:
- Crema Pasticcera {Italian Pastry Cream} In a small saucepan bring milk, vanilla bean, and vanilla bean seeds just to the boil over medium heat. Remove from heat, cover and let steep 10 to 12 minutes. In a large bowl, using a large hand whisk, cream together egg yolks and sugar until thick and pale. Add the flour and whisk to well combine. Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined. Return the milk-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes. Remove from heat and strain Crema Pasticcera through a fine mesh sieve into a 20-cm (8 inch) square dish or 23 X 33 cm (9 X13 inch) rectangular dish. Discard solids. (A little tip for you - I remove the vanilla bean; give it a quick rinse and then allow it to dry and use it when I am making syrups or compotes (gives the compote or syrup a hint of vanilla taste) or I also place the vanilla bean in a mason jar (a large one because I continue to add beans and top with more sugar as I go along) with sugar and make my own vanilla sugar (make sure the vanilla bean is completely dry before storing with sugar.) (This time I saved the vanilla bean and used it to make my stems for decorating the completed Pesche.) Place a sheet of plastic wrap directly onto Crema Pasticcera to prevent a skin from forming while cooling. When Crema Pasticcera has completely cooled place in refrigerator to chill until ready to fill cookies.
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Malvern Mudzemeti
[email protected]I love how easy it is to make this crema pasticcera. It's the perfect last-minute dessert.
Mahak Atta
[email protected]This crema pasticcera is the perfect filling for éclairs. It's so light and fluffy, and it pairs perfectly with the choux pastry.
Malaika Mulungi
[email protected]I've tried this recipe with different milks and it always turns out great. I love how versatile it is.
Anas Abdurahman
[email protected]This crema pasticcera is so rich and creamy. It's the perfect comfort food on a cold day.
amar halawa
[email protected]I love the flavor of this crema pasticcera. It's not too sweet and it has a hint of vanilla.
Lawrence Cleanse
[email protected]I've made this crema pasticcera several times and it's always a hit. It's the perfect filling for bomboloni.
suhaib Ibrahim
[email protected]This recipe is a bit time-consuming, but it's worth it. The crema pasticcera is absolutely delicious.
arzna theflowkiller
[email protected]I'm not a big fan of custard, but this crema pasticcera is an exception. It's so light and fluffy, and it has a delicate flavor.
John Dembowski
[email protected]This crema pasticcera is so versatile. I've used it to fill cakes, pies, and even éclairs. It's always a hit.
Md Khosru
[email protected]I've been looking for a good crema pasticcera recipe for ages and I'm so glad I found this one. It's absolutely delicious.
Cal Cal
[email protected]This crema pasticcera is the perfect addition to any dessert. It's a real crowd-pleaser.
Shannon Jackson
[email protected]I made this crema pasticcera for my kids and they loved it! They said it was the best they've ever had.
David Nicholls
[email protected]I've never been a fan of crema pasticcera, but this recipe changed my mind. It's so light and fluffy, and it has the perfect amount of sweetness.
Sadaf Pervaiz
[email protected]This crema pasticcera is so rich and creamy. It's the perfect comfort food.
RAFIULLAHBAREACH
[email protected]I love how easy this recipe is to follow. Even a beginner baker can make this crema pasticcera.
Xenith N.K
[email protected]This recipe is a keeper! The crema pasticcera was delicious and so versatile. I used it to fill bomboloni, croissants, and even a fruit tart. It was a hit every time.
Chanaka Hashen
[email protected]I've tried many crema pasticcera recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
Sora King777
[email protected]This crema pasticcera is the perfect filling for bomboloni! It's rich, creamy, and flavorful, and it pairs perfectly with the light and airy dough. I'll definitely be making this again.