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PASTRY CREAM - Italian recipe by Iginio Massari

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Pastry cream is the most famous cream in the world of pastry making. Italian pastry master, Iginio Massari, tells us the secret of the Italian recipe: discover how to make the perfect cream and use it as base for puffs pastries or sponge cakes, or just enjoy your pastry cream as a creamy dessert!
00:00 - WHAT'S COOKING?
00:17 - PREPARATION
01:39 - COOKING
03:10 - PLATING
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★ INGREDIENTS (for 750 g of custard cream)
Milk 500 g
Sugar 130 g
Egg yolks 125 g
Rice stark 40 g
Vanilla pod 2
Lemon zest ½
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Опубликовано:

16 авг 2024

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Комментарии : 17

@africanpride69 3 года назад

This is a great recipe. I just made it for a fruit tart today for Thanksgiving. But because I had to double the quantity, I needed a hand mixer and a ton of egg yolks. The hint of lemon is so refreshing. I also combined it with lemon curd for another tart pie. Delicious all around. I saved some for a cake filling.

@estherng6496 4 года назад

Thank you 🙏♥️

@utako13 3 года назад

i loved how it tastes, thank you so much! perfect recipe

@leel6212 3 года назад

Thank you, it was amazing.😊👍🥂

@zaynakassim4769 3 года назад

Che buono!! Grazie! ❤️

@ayeshaarshad5955 3 года назад

This video and how amazing it was has forced me into my first subscription on youtube!! Amazing recipe and what a great teacher!!!

@seblefasil5910 2 года назад

Z same to me . God bless him!

@itsblu.10 2 года назад

First time trying it and let me tell you it was a success!! Light and yummy, thank you chef!

@jameelasamad1011 4 года назад

hmm wow 😃😃

@michelelombardi4091 2 года назад

Ho fatto ieri una domanda attento un suggerimento grazie

@vilmam7795 2 года назад

Can i use flour instead the starch?

@dingdang3845 9 месяцев назад

❤

@melbajennifersabas9935 3 года назад

First time I heard about rice starch. Is it the same as rice flour.

@sueanne3139 2 года назад

yes it is

@MrMrremmington 2 года назад

@@sueanne3139 corn starch is the common name we use in North America. Cornflower would be much heavier and it’s graded in terms of graininess. I’ve just watched five videos on Crema patisserie. One chef liked to mix a little flower and a little cornstarch so that the patisserie cream was less like Jell-O (= corn starch only) and heavier. Some use all purpose flour only but other chefs say no it’s too heavy and not as fine as the cornstarch. I’ve never seen someone put the lemon rind in I’m just curious how that would flavour it must be delicious. I’m sure Orange rinds would be just a scrumptious.