Here’s a classic Italian-style recipe using Paneangeli corn starch (amido di mais)—most commonly used to make a smooth, silky pastry cream (crema pasticcera) 👇
🍮 Creamy Pastry Cream (with Paneangeli Corn Starch)
✅ Ingredients
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g Paneangeli corn starch (cornstarch)
- 1 tsp vanilla extract (or vanilla sugar)
- Optional: lemon zest or a small piece of cinnamon stick
👩🍳 Instructions
- Heat the milk
- Pour milk into a pot
- Add vanilla (and lemon zest if using)
- Heat until warm (do not boil), then remove from heat
- Mix dry + eggs
- In a bowl, whisk egg yolks + sugar until creamy
- Add Paneangeli corn starch and mix until smooth
- Combine
- Slowly pour warm milk into the egg mixture while whisking
- Cook the cream
- Return everything to the pot
- Cook on medium heat, stirring constantly
- It will thicken in 3–5 minutes
- Cool it down
- Pour into a bowl
- Cover with cling film touching the surface (prevents skin forming)
- Let cool completely
✨ Uses
- Fill cakes (sponge cake, millefoglie)
- Fill croissants or doughnuts
- Serve with biscuits or fruit
- Layer in trifles
🧠 Tips
- Don’t stop stirring or it may lump
- Corn starch gives a lighter texture than flour-based creams
- For richer cream, add 1 tbsp butter at the end
If you want, I can also give you:
- 🍰 A cake recipe using Paneangeli corn starch
- 🍪 A biscuit recipe (very popular in Italy)
- 🍮 Chocolate version of this cream
Just tell me 👍