Whip Up Dreamy Berry Custard Pastries with Italian Crema Recipe

Sweet, delicate pastries often spark memories of cozy bakeries in Florence.

These delightful berry custard pastries with Italian crema pasticcera blend classic European charm with irresistible flavors.

Delicate puff pastry cradles a silky, rich custard that melts on your tongue.

Fresh berries nestled atop the creamy base add vibrant bursts of color and tangy sweetness.

Each bite promises a perfect balance of buttery pastry and smooth, velvety custard.

Light, elegant, and surprisingly simple to create, these pastries transform an ordinary afternoon into a moment of pure culinary bliss.

Prepare to indulge in a dessert that celebrates the art of Italian baking.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 280 kcal

Servings: 6

What You’ll Need for Berry Custard Pastries with Italian Crema Pasticcera

• Whole Milk: Provides rich, velvety foundation for classic custard, choose full-fat milk for luxurious texture.
• Egg Yolks: Delivers luscious smoothness and natural thickening power, select fresh, room-temperature eggs for best results.
• Granulated Sugar: Sweetens and balances flavors, opt for fine-grain sugar that dissolves easily.
• Cornstarch: Creates silky, stable consistency, use fresh, clump-free cornstarch for smooth custard.

• Vanilla Bean or Vanilla Extract: Infuses deep, complex sweetness, choose high-quality Madagascar or Tahitian vanilla for exceptional flavor.
• Lemon Zest: Adds bright, citrusy note, select organic lemons with vibrant, unblemished skin.

• Puff Pastry: Delivers crispy, golden base, purchase all-butter variety for superior flakiness and rich taste.
• Fresh Berries: Provides colorful, tangy contrast, select ripe, seasonal berries at peak ripeness for maximum sweetness.

Essential Tools for Berry Custard Pastries with Crema Pasticcera

• Medium saucepan: Essential for heating milk and creating custard base.
• Mixing bowl: Crucial for whisking egg yolks, sugar, and cornstarch.
• Whisk: Perfect for smoothly blending ingredients and preventing lumps.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Plastic wrap: Helps cover custard and prevent skin formation during chilling.
• Sharp knife: Useful for splitting vanilla bean and zesting lemon.
• Spatula: Helps transfer custard and scrape sides of pan.
• Cutting board: Provides surface for preparing ingredients.

How to Bake Berry Custard Pastries with Italian Flair

• Warm Milk and Vanilla

Gently heat milk in a saucepan until steam rises. If using a vanilla bean, split and scrape seeds into the warm milk, adding the fragrant pod.

• Create Smooth Egg Base

Whisk egg yolks, sugar, and cornstarch in a bowl until silky and well combined. Slowly pour hot milk into the egg mixture, stirring constantly to prevent curdling.

• Thicken Custard Gently

Pour the mixture back into the saucepan. Cook over medium heat, whisking non-stop until the cream transforms into a thick, luxurious consistency.

• Finish and Chill Custard

Pull the pan off the heat. Stir in vanilla extract and optional lemon zest for a bright twist. Transfer to a bowl and cover tightly with plastic wrap, pressing directly onto the surface to prevent skin formation. Refrigerate for at least an hour to set and develop rich flavors.

• Prepare Pastry Shell

Select your favorite pastry base – whether homemade or store-bought puff pastry. Bake until golden and crisp, creating a delicate vessel for the creamy custard.

• Assemble Delightful Dessert

Carefully fill the cooled pastry shells with the chilled custard. Top with fresh berries for a burst of color and natural sweetness.

Pro Tips for Berry Custard Pastries with Crema Pasticcera

• Whisk constantly while cooking to prevent lumps and achieve a luxurious, velvety texture that will make your pastries irresistible.
• Prepare the crema pasticcera up to 3 days in advance and store in the refrigerator, letting the flavors develop and saving you precious time on baking day.
• Swap regular puff pastry with gluten-free puff pastry sheets to make this dessert accessible for those with gluten sensitivities.
• Experiment with different berries like raspberries, blackberries, or a mixed berry blend to create your own signature pastry experience.
• Replace cow's milk with almond or coconut milk for a delicious dairy-free version that doesn't compromise on creamy richness.

How to Serve Berry Custard Pastries Like a Pro

• Pastry Pairing Paradise: Serve these delightful berry custard pastries alongside a steaming cappuccino for an authentic Italian breakfast experience.
• Dessert Elegance: Plate the pastries on a beautiful white ceramic dish, garnishing with fresh mint leaves and a light dusting of powdered sugar for a stunning presentation.
• Berry Blast Topping: Scatter fresh seasonal berries like raspberries, blueberries, or strawberries around the pastry to enhance the fruity flavor profile and add vibrant color to the plate.
• Wine Companion: Pair these creamy pastries with a chilled glass of sweet Moscato d'Asti, complementing the rich custard and providing a delightful after-dinner treat.

Storing Berry Custard Pastries with Italian Custard

• Store the custard in an airtight container, pressing plastic wrap directly against its surface to prevent skin formation and maintain silky texture.
• Consume the berry custard pastries within 2-3 days when refrigerated, ensuring optimal taste and quality of delicate Italian crema pasticcera.
• Prepare the custard filling up to 48 hours in advance, allowing flavors to develop and saving precious preparation time before serving.
• Keep pastry shells separate from custard until just before serving to maintain crisp texture and prevent soggy bottoms, assembling individually for maximum freshness and visual appeal.

FAQs

• What is Crema Pasticcera?

A traditional Italian pastry cream made with milk, egg yolks, sugar, and cornstarch, known for its smooth, rich texture and delicate vanilla flavor.

• Can I make this custard without cornstarch?

No, cornstarch is crucial for achieving the right thickness and silky consistency of the cream. Substituting it might result in a runny or less stable custard.

• How do I prevent lumps in my custard?

Whisk constantly while cooking, gradually add hot milk to egg mixture, and stir continuously over medium heat to ensure a smooth, lump-free texture.

• Is it necessary to use a vanilla bean?

Not mandatory. If you don’t have a vanilla bean, vanilla extract works perfectly fine and still provides excellent flavor to the custard.

Dreamy Berry Custard Pastries With Italian Crema Pasticcera Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 35 minutes
• Yield: 7 1x

Print Recipe

Pin Recipe

Description

Classic Berry Custard Pastries with Italian Crema Pasticcera delight palates with silky custard and fresh berries. Delicate layers of buttery pastry and rich cream promise a sublime culinary experience.

---

Ingredients

Scale 1x2x3x

• 2 cups (480 ml) whole milk
• 1 sheet (8 oz/225 g) puff pastry, thawed
• 1 cup (150 g) mixed fresh berries
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 egg, beaten
• ¼ cup (50 g) granulated sugar
• Powdered sugar
• Fresh mint leaves

Cook Mode Prevent your screen from going dark

---

Instructions

1. Milk Preparation: Gently heat milk in a saucepan over medium heat, releasing aromatic steam. If using a vanilla bean, split and immerse it to infuse rich flavor.
2. Egg Mixture Creation: Whisk egg yolks, sugar, and cornstarch until achieving a silky, pale yellow consistency that’s free of lumps.
3. Liquid Fusion: Slowly stream warm milk into egg mixture while continuously whisking, creating a smooth, tempered base that prevents egg scrambling.
4. Custard Development: Return combined mixture to saucepan, stirring constantly over medium heat. Cook until the cream transforms into a thick, glossy texture that dramatically coats the back of a wooden spoon.
5. Flavor Enhancement: Remove from heat and fold in vanilla extract or scraped bean seeds, along with optional lemon zest, ensuring complete integration of aromatics.
6. Cooling Protocol: Transfer custard to a pristine bowl, pressing plastic wrap directly onto the surface to prevent skin formation. Refrigerate for at least one hour, allowing the crema to set into a luxurious, velvety consistency perfect for pastry filling.

Notes

Prevent Curdling: Slowly temper hot milk into egg mixture while constantly whisking to avoid scrambling eggs and maintain silky texture.

Control Heat Precisely: Use medium-low temperature when cooking custard, stirring continuously to prevent scorching and achieve perfect pudding-like consistency.

Strain for Smoothness: Push finished custard through fine-mesh sieve to remove any potential egg bits, ensuring ultra-smooth, professional-grade cream.

Enhance Flavor Variations: Experiment with different extracts like almond or orange zest, or swap traditional vanilla for unique taste profiles that complement berry pastries.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 295
• Sugar: 20 g
• Sodium: 85 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 120 mg