Amoretti Pastry Cream, How to make pastry cream, Technique of pastry cream

Learn how to make this versatile filling with an easy-to-follow recipe from Chef Barbara.



    1. Have a small sheet pan lined with plastic wrap ready.
    2. Heat milk, Amoretti Vanilla and sugar to simmering.
    3. Combine yolks, sugar, cornstarch and milk, mixing until fully combined.
    4. Remove hot milk from heat, temper in the egg mixture, and whisk until smooth.
    5. Return to low heat and whisk constantly until mixture begins to thicken, and small chunks form.
    6. Remove from heat and stir vigorously until smooth.
    7. Return to heat and whisking constantly, cook on medium-high heat for about 3 minutes.
    8. Remove from heat and add butter, mixing until fully combined.
    9. Pour pastry cream onto sheet pan and cover with plastic, making sure the plastic wrap is touching the pastry cream. This will prevent a skin from forming.
    10. Place in freezer for 10 minutes, just to begin cooling, and then move to refrigerator. (This will keep the items in the refrigerator from warming.)
    11. Chill for 4 hours or overnight.