Neapolitan Custard, The Thickest Pastry Cream Ever, Perfect For Cannoli, Zeppole and Sfogliatelle
Learn how to make a thick and creamy Pastry Cream: the Neapolitan Custard recipe.
Pastry cream, also known as Crema Pasticcera, is like the backbone of so many amazing desserts. It’s what makes cream puffs so decadent, gives Zeppole their signature filling, and pies just wouldn’t be the same without it. But sometimes regular pastry cream can be too thin, and that’s no good. Well, I’ve got the solution – Neapolitan custard. I will a clever technique to get it super thick and velvet. It’s so easy to make, and I will share with you the secret of the popular Neapolitan pastry chef Simone Esposito: a pinch of salt to make it even more flavorful. You’ll be impressing all your friends with how lush and creamy your pastries turn out. Just wait till you see!
Neapolitan Custard Ingredients
- 160 g flour 00 or all-purpose flour (1⅓ cups)
- 400 g granulated sugar (2 cups)
- 10 egg yolks
- 1 l milk
- The whole zest or grated zest of 2 lemons
- A pinch of salt
- 1 teaspoon of vanilla extract or vanilla flavoring
Neapolitan Custard Video Recipe
How To Make The Neapolitan Custard, Step-by-step Instructions
Combine the sugar and flour in a mixing bowl (1). In a separate large mixing bowl, lightly beat the eggs. Gradually add the flour mixture to the beaten eggs, stirring constantly with a spatula to incorporate smoothly without lumping (2). Slowly add in the room temperature milk while mixing thoroughly after each addition (3).
Pour the mixture into a heavy-bottomed saucepan, adding the lemon zest (4). Cook over medium-low heat, stirring constantly, until the mixture comes to a boil (5). Remove the zest once thickening begins. Once boiling, cook for an additional minute while stirring (6).
Remove the saucepan from the heat and transfer the mixture to a chilled container (7). Stir in the salt and vanilla. Continue mixing as the temperature decreases to 50°C, using a cooking thermometer for accuracy. If a thermometer is unavailable, mix for 5–6 minutes, or until no longer hot.
Cover and allow to cool completely before use. Before using as a filling, vigorously stir to smooth the texture.
How To Serve The Neapolitan Custard
Italian pastry cream, is a versatile and delicious custard that can be used in a variety of sweet treats. Here are some ways you can use Italian pastry cream:
Filling for Pastries: Italian pastry cream is commonly used as a filling for pastries such as cream puffs, Zeppole, Cannoli, or fruit tart. Simply pipe or spoon the pastry cream into the prepared pastries for a creamy and flavorful center.
Layered Desserts: Use Italian pastry cream to create layers in desserts like Fruit Trifles or Zuppa Inglese.
Filling for Cakes: Fill cakes with Italian pastry cream between the layers for added moisture and flavor. It works well with sponge cakes, ladyfingers, or even puff pastry. My Torta della Nonna and no-bake Torta della Nonna are perfect with this thick custard.
Dessert Pizza: Spread Italian pastry cream on a pre-baked pizza crust and top with fresh fruits like berries or peaches for a unique and delicious dessert pizza.
Spoon Dessert: You can also fill dessert cups and serve the Neapolitan custard as a spoon dessert, decorated with whatever you like: chopped chocolate, berries, biscuits.
Neapolitan Pastry Cream Storage Instructions
Allow the pastry cream to cool to room temperature before storing it. This helps prevent condensation from forming in the storage container.
To prevent a skin from forming on the surface of the pastry cream, place plastic wrap directly on the surface of the cream before sealing the container with its lid. Store the pastry cream in the refrigerator for 2–3 days. It is essential to keep the cream chilled at all times to maintain its freshness.
Neapolitan Custard, The Thickest Pastry Cream Ever, Perfect For Cannoli, Zeppole and Sfogliatelle
Ingredients
- 160 g flour 00 or all-purpose flour 1⅓ cups
- 400 g granulated sugar 2 cups
- 10 egg yolks
- 1 l milk
- The whole zest or grated zest of 2 lemons
- A pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Combine the sugar and flour in a mixing bowl.
- In a separate large mixing bowl, lightly beat the eggs.
- Gradually add the flour mixture to the beaten eggs, stirring constantly with a spatula to incorporate smoothly without lumping.
- Slowly add the room temperature milk while mixing thoroughly after each addition.
- Pour the mixture into a heavy-bottomed saucepan, adding the lemon zest.
- Cook over medium-low heat, stirring constantly, until the mixture comes to a boil.
- Remove the zest once thickening begins.
- Once boiling, cook for an additional minute while stirring.
- Remove the saucepan from the heat and transfer the mixture to a chilled container.
- Stir in the salt and vanilla.
- Continue mixing as the temperature decreases to 50°C, using a cooking thermometer for accuracy. If a thermometer is unavailable, mix for 5–6 minutes, or until no longer hot.
- Cover and allow to cool completely before use.
