Crema Pasticcera

Imagine the joy of squeezing that sweet, smooth custard into your freshly baked tarts! It’s like adding a sprinkle of magic to your treats. And here’s a fun idea: you can top your creamy filling with some delicious berries! Strawberries, blueberries and raspberries make your tarts even more colorful and tasty.

And don’t forget the final touch—sprinkle some powdered sugar on top for that extra sweetness and a beautiful look!

You can keep the cream in the fridge for up to 4 days, so you have plenty of time to enjoy your creations. I’m also giving you the recipe for the cream in case you want to try making it at home. 

We hope to see you one day for one of our cooking classes or Camp at Le Meraviglie Art! Make sure to share your tasty treats with family and friends (or maybe keep them all to yourself, we won’t tell!). Have fun, be creative, and most importantly, enjoy every bite of your delicious desserts!

Happy baking! 🍰✨

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Crema Pasticcera Delight!

Hey there, little chefs! Are you ready to embark on a yummy adventure in the kitchen? Today, we’re going to whip up something truly magical: creamy, dreamy pastry cream! Imagine a smooth, sweet treat that you can enjoy on its own or use in all your favorite desserts!

Put on your aprons and grab your whisk because it’s time to stir up some fun. Let’s create a delightful dessert that will impress everyone! Are you ready? Let’s get cooking! 🍮✨

Ingredients

• Whole milk: 500 g
• Sugar: 130 g
• Egg yolks (about 7): 125 g
• Rice flour: 40 g
• Vanilla pods: 2
• Lemon zest: ½

How to make  Crema Pasticcera (Pastry Cream) 

• 1. **Chill the Bowl:** First, put a glass bowl in the freezer to make it cold.
• 2. **Prepare the Vanilla:** Take the vanilla pods and split them open to get the tiny seeds inside. Cut the pods into small pieces.
• 3. **Heat the Milk:** Pour the milk into a pot. Add the vanilla seeds and the cut vanilla pods. 
• 4. **Add Lemon Zest:** Use a grater to take the yellow part of the lemon skin (the zest) and add it to the pot.
• 5. **Warm It Up:** Turn on the stove to low heat and warm the milk. Stir it occasionally until it almost boils.
• 6. **Mix Egg Yolks and Sugar:** In another pot, mix the egg yolks, sugar, and rice flour together using a whisk until it’s creamy and smooth. 
• 7. **Combine Milk and Egg Mixture:** When the milk is hot (but not boiling), pour it into the egg mixture slowly, using a strainer to catch any lumps. Keep stirring with the whisk.
• 8. **Cook the cream:** Put the mixture back on low heat. Keep stirring it until it thickens.
• 9. **Cool It Down:** Take the bowl from the freezer and pour the thick custard into it. Stir quickly with the whisk until it cools down to about 50°C (just below boiling).
• 10. **Ready to Use:** Now your Crema Pasticcera is ready! You can use it right away or keep it in the fridge covered with plastic wrap.

Storage

You can keep the custard in the fridge for up to 5 days if it’s covered.

Enjoy making your delicious custard! If you have any questions, feel free to ask!