Recipe Variations and Substitutions
This versatile Italian cream pastry can be adapted in numerous ways to suit different tastes and dietary requirements. For a chocolate variation, add 2 tablespoons of unsweetened cocoa powder to the pastry cream along with the cornstarch, and reduce the cornstarch to 2 tablespoons. This creates a rich chocolate version that’s equally delicious.
For those preferring citrus flavors, increase the lemon zest to two lemons and add a tablespoon of fresh lemon juice to the pastry cream. Orange zest and juice work equally well for an orange-flavored variation.
If you’re looking to reduce calories, you can substitute half of the whole milk with low-fat milk, though this will result in a slightly less rich pastry cream. For a dairy-free version, use full-fat coconut milk or oat milk, keeping in mind that the flavor will be different but still delicious.
The pine nuts can be replaced with sliced almonds, chopped hazelnuts, or even left out entirely for a simpler presentation. Some bakers prefer to brush the top with beaten egg before adding nuts for extra browning and shine.
For a more indulgent version, you can add a thin layer of jam or Nutella between the pastry cream and the top crust, creating additional layers of flavor and texture.
