CREMA PASTICCERA

June 29, 2023

GENOISE CLASSIC / SPONGE CAKE / STRAWBERRY CAKE

Giới thiệu

June 29, 2023 8:58am

This is a basic cream that "all women are supposed to know how to make," based on my Italian grandma (97 years old :p). If we talk about a classic birthday cake, you must have sponge cake and this custard cream. This cream comprises egg yolk, fresh milk, whipping cream, corn starch, or multipurpose flour.

Nguyên liệu

8 egg yolks, there are a few recipes that use whole eggs, but I assure you, using just the yolks is different, my friends!
300g fresh milk, unsweetened
200g fresh cream (whipping cream - the type of cream that can be whipped into cream for the cake)
30g corn starch (or all-purpose flour, Italians use all-purpose flour, but according to the baking class in France, the chef said that corn starch helps the cream to thicken better. In this video, I used all-purpose flour because I didn't have corn starch on hand. :D)
Sugar
Vanilla extract
50g room temperature butter (Italians don't add butter, but this is the method used by the Macaron Herme king - the person who created those beautiful French macarons - and I guarantee you, adding butter elevates this cream to a whole new level)

Cách làm

Put milk and cream into a pot and heat it until it reaches a rolling boil. While waiting for the milk to heat up, whisk together eggs, sugar, cornstarch (sifted), and vanilla until the sugar dissolves and everything is well combined. Turn off the heat once the milk starts boiling.
Use a handheld whisk, like the one shown in the picture and video, or use a silicon spatula (green color in the picture). With one hand, stir the milk while slowly pouring in the egg mixture with the other hand.

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After adding the eggs and stirring, place the pot of cream on the stove over low heat. Use the whisk or spatula to continue stirring gently until the cream thickens and comes to a slight boil. Turn off the heat.
Add butter and stir well to incorporate it into the cream.
If the cream becomes lumpy and not smooth, it can be fixed by straining it through a sieve. When the cream is too lumpy, it is considered to be spoiled. :)
Transfer the cream into a bowl, and the larger the bowl, the easier it is for the cream to cool and be stored in the refrigerator. To prevent the cream from forming a dry film on the surface while cooling or during storage in the refrigerator, cover the surface of the cream tightly with cling film, as shown in the picture and video.

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Good luck to everyone. This is a basic recipe for many delicious high-quality creams, including Nutella cream, pistachio cream, chocolate cream, chestnut cream, and more. Anyone passionate about baking should know how to make this cream. If you want to achieve the standards of women from the 1930s like Mrs. Anella, you definitely need to know how to make it! Hehe!! I asked Mrs. Anella, "Have you reached the standard, ma'am?" She replied, "You've surpassed the standard, my child" :p Maybe it's because I know how to make additional bread for her. :p