Coffee-flavored Pastry Cream

Coffee-flavored pastry cream is an aromatic variation of the classic Italian pastry cream, a staple in Italian patisserie. The addition of coffee gives it a bold and rich flavor, perfect for filling pastries or enjoying as a spoon dessert. Here is the recipe:

Ingredients

• 250 ml of whole milk
• 100 ml of strong espresso coffee
• 4 egg yolks
• 100 g of granulated sugar
• 25 g of all-purpose flour
• 25 g of cornstarch (cornflour)
• 1 vanilla pod or one teaspoon of vanilla extract

Preparation

1. In a saucepan, heat the milk with the split vanilla pod to infuse it with flavor (or use vanilla extract), but do not let it boil.

2. In another pot, prepare the strong espresso coffee and let it cool.

3. In a bowl, beat the egg yolks with the sugar until they are light and fluffy. Add the sifted flour and cornstarch, mixing well to avoid lumps.

4. Remove the vanilla pod from the milk, if used, and slowly pour the hot milk over the egg, sugar, and flour mixture, stirring continuously.

5. Add the cold espresso coffee to the mixture and stir well.

6. Pour the mixture back into the saucepan and cook over medium-low heat, constantly stirring with a whisk, until the cream thickens and reaches the desired consistency.

7. Once thickened, immediately transfer the cream to a bowl, and cover it with plastic wrap touching the surface to prevent a skin from forming on top.

8. Allow it to cool completely before using.

Curiosity

Coffee-flavored pastry cream can be used in multiple ways in Italian patisserie, such as to fill cream puffs, éclairs, or as a layer in cakes and spoon desserts. It’s important that the coffee is of good quality and strong to ensure an intense and distinctive flavor to the cream.