Pastry cream, also known as crema pasticcera, is typically used as a base for other ingredients and creams.
It is an incredibly versatile dessert component. However, it is also delicious enough to stand on its own.
© To make gluten free pastry cream, use cornstarch or rice flour instead of flour to thicken it.
© If you’d like to make this recipe dairy free, substitute the milk with a neutral milk like rice milk.
© Flour vs Cornstarch: I did a cooking lesson with one of the most famous Italian pastry chef, the bolognese Gino Fabbri. During its speech about cake and dessert he said he use only flour to make cream. My grandma made the same. I make what they teach me.
© Pastry cream can be flavored in a variety of ways: with lemon zest, vanilla, cocoa powder or chocolate.
© Diplomat cream: when you add whipped cream to make pastry cream luscious and fluffy.
© Once the pastry cream is cooked, it needs to cool down completely but when is yet hot cover the entire surface with plastic wrap to prevent a skin from forming on the surface too.
100 g sugar
50 g gluten free white flour
½ l milk
organic lemon zest, to taste
pinch of salt
Heat milk without bringing to a boil. Set aside.
In a separate bowl, stirring with a whisk, mix together sugar and eggs,. Add flour and stir to mix. Add warm milk and continue to whisk.
Stirring constantly, bring mixture to a boil over medium-low heat.
Once mixture begins to separate from sides of pan, remove it from heat and let cool. It needs to cool down completely.
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