cream | La Marcella – Italian Food and Recipes

Tag Archives: cream

“Pasticciotti alla leccese”- cream pastries from Lecce

Difficulty: Time: “Pasta Frolla “(crust pastry base) INGREDIENTS: - 600 gr plain flour - 300 gr unsalted butter - 300 gr caster (granulated) sugar - 6 egg yolks - 1 lemon zest (grated) - 1 pinch of salt WHAT TO DO: 1. Sift the flour in a circle, add the softened butter, mix quickly. 2. Recreate a circle and add in the middle ...

Torta con crema e pinoli/Cream and pine nuts tart

Difficulty: Time: INGREDIENTS (x 8 persons) For the dough base (“Pasta Frolla”) - 200 g non-raising plain flour (‘00’) - 50 g potato starch - 120 g unsalted butter - 80 g caster sugar - 2 egg yolks - 1 pinch of salt - 1 bag of vanilla powder - 1 lemon For the cream - 300 ml of whole milk - 200 ml single cream - 40 g non-raising plain ...

Crema Catalana

Crema Catalana or Catalan Cream is Spanish for the French dessert crème brulée . It is rich and creamy and really melts in the mouth. Difficulty: Time: INGREDIENTS (x 10 persons): - 150 g caster (granulated) sugar - 5 egg yolks - 30 g Corn starch - Cinnamon powder - Vanilla powder - Grated zest of 1 Lemon - 750 ml whole Milk - 1 L fresh ...

Portuguese Pasteis de nata /Puffy custard tarts

Difficulty: Time: This is one of the most popular Portuguese cakes originally prepared at the Antiga Confeitaria de Belém, where they keep on selling the same kind of pastries still now. Believe me, it deserves a visit! INGREDIENTS (x 10 pieces): - 2 rolls of purchased, ready-to-use Puff Pastry (460 g) - 60g flour - 500 ml whole milk - 1 ...

Crostata with cream, strawberries and raspberries

Difficulty: Time: INGREDIENTS (x 6 persons) For the cream (check recipe ‘crema pasticcera’) For the dough - 250 g non-raising plain flour (‘00’) - 100 g unsalted butter, diced - 100 g caster sugar - 2 eggs (1 whole egg and 1 egg yolk) - 1/2 organic lemon zest - salt To decorate - 250 g raspberries and strawberries - 2 tablespoons of ...

‘Crema pasticcera’/Pastry cream

Difficulty: Time: INGREDIENTS (x 6 persons) - 6 free range yolks eggs - 6 tablespoons plain flour ‘00’ - 6 tablespoons caster sugar - 1 L whole milk - 1 organic lemon zests WHAT TO DO: 1. Thoroughly whisk the yolk eggs with the sugar in a bowl until creamy and light. 2. Add the flour gently and stir little by little thereby avoiding any ...


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