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Archive for pastry cream

Pastry Cream

Wednesday, July 6th, 2016
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.

Ingredients

Directions

    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.

Pear Tartlets

Thursday, February 4th, 2016
Amoretti Peart Tart

Delicious pear-flavored cream tartlets – great for an afternoon tea!

Ingredients

    • 2 cups all purpose flour
    • 6 tablespoons sugar
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 stick cold and cubed butter
    • 2 eggs

Directions

  1. Have a small sheet pan and 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 into the egg mixture, then add the rest and whisk until smooth.
  5. Return mixture to low heat and whisk constantly for about 3 or 4 minutes.
  6. Remove from heat and add butter, mixing until fully combined.
  7. Add the Amoretti Pear Compound.
  8. 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.
  9. Chill for 4 hours or overnight.
  10. Make Tart Crusts: Combine flour, sugar, baking powder and salt in mixing bowl.
  11. Add cold, cubed butter and mix with paddle attachment until dough has pea-sized bits of butter in it.
  12. Add eggs one at a time, and mix until a dough is formed.
  13. Wrap and chill dough for at least an hour or overnight.
  14. Roll dough out to about a ⅛” thickness and cut circles according to the size tart shell you want to make. (Cut the circles about ¼” larger than your tart shell form.)
  15. Drop the dough circles into the tart shell forms and push dough down, shaping with your fingers as you go. If there is dough hanging out of the form, trim the excess with a knife so it is even on top.
  16. Chill the shells for about 30 minutes before baking.
  17. “Blind bake” the tart shells in a 325°F oven, using coffee filters and pie weights, rice or beans. Bake just until shells begin to brown, about 10-15 min.
  18. Remove from oven, remove weights and filter and if the shells are white in the center, return them to the oven, without filters and weights, and bake a few minutes until lightly golden.
  19. Once cooled, fill the shells with the pear flavored pastry cream and top with sliced pears and garnish of your choice.