Pasticciera Cream (Italian Pastry Cream )

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“This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.”
2 1/2 Cups (approx)

Ingredients Nutrition

  • Basic Recipe
  • 3 tablespoons sugar (or confectioner's sugar)
  • 3 egg yolks
  • 3 tablespoons flour
  • 12 teaspoon grated fresh lemon rind (omit for chocolate pasticciera cream) (optional)
  • 12 teaspoon vanilla
  • 2 cups whole milk
  • 1 tablespoon butter
  • Chocolate Pasticciera Cream
  • 2 ounces baking chocolate, grated


  1. Place sugar, egg yolks flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.
  2. In a separate sauce pan, scald milk.
  3. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.
  4. Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.
  5. Cook 4 minutes longer, stirring constantly.
  6. (**At this point, if making chocolate pasticciera cream, add chocolate and while stirring, cook 1 minute longer.) Remove pan from heat, add butter and mix well.
  7. Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.
  8. If using as a cake/pastry filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick at least 3-4 hours.
  9. For Chocolate Pasticciera Cream: **Add grated chocolate to cooked pasticciera cream and cook 1 minute longer, stirring constantly, until chocolate is blended well.
  10. Cool/chill before using as a cake/pastry filling.

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