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Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Crema Pasticcera

Enter doses, hydration and times. Hydration is computed automatically.

Pastry CreamIllustrative image
MikiLab
MikiLab
Pastry Cream · 17/10/2026

🇮🇹Pastry Cream

Recipe no. 157 · mikilab.de/157

Cornstarch (or rice starch)

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Pastry Cream

Amido di mais (o di riso) · Difficulty: Medium
Flour500 g
Method

INGREDIENTS: 500 g whole milk, 4 egg yolks (about 80 g), 120 g sugar, 40 g cornstarch, 1 vanilla pod (or 1 teaspoon extract), 2 strips of lemon zest (no white pith). 1) Heat the milk with the vanilla (seeds and pod) and zest until just before boiling, don't boil. Turn off, cover and infuse 10 minutes. 2) Meanwhile whisk the yolks with the sugar and cornstarch until pale and lump-free. 3) Remove the pod and zest from the milk, bring it back to steaming and pour in a thin stream over the yolks, whisking so the eggs don't scramble. 4) Return everything to the pan and cook over medium heat, whisking constantly, until boiling: the cream thickens suddenly. Keep cooking 1-2 minutes whisking (the starch must cook or it tastes floury and thins later). 5) Pour into a shallow tray, cover directly with cling film and cool quickly (10 minutes in the freezer or on ice), then refrigerate. Whisk smooth before using.

Allergens: Gluten, Eggs, Milk

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Medium

On TikTokRecipe no. 157

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilk

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Sugar: noneAdded fat: noneNo eggsNo additives
How it rises
direct dough
Salt
0 g per 100 g flour
Flour
Amido di mais (o di riso)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Direct doughDirect

Procedure

INGREDIENTS: 500 g whole milk, 4 egg yolks (about 80 g), 120 g sugar, 40 g cornstarch, 1 vanilla pod (or 1 teaspoon extract), 2 strips of lemon zest (no white pith). 1) Heat the milk with the vanilla (seeds and pod) and zest until just before boiling, don't boil. Turn off, cover and infuse 10 minutes. 2) Meanwhile whisk the yolks with the sugar and cornstarch until pale and lump-free. 3) Remove the pod and zest from the milk, bring it back to steaming and pour in a thin stream over the yolks, whisking so the eggs don't scramble. 4) Return everything to the pan and cook over medium heat, whisking constantly, until boiling: the cream thickens suddenly. Keep cooking 1-2 minutes whisking (the starch must cook or it tastes floury and thins later). 5) Pour into a shallow tray, cover directly with cling film and cool quickly (10 minutes in the freezer or on ice), then refrigerate. Whisk smooth before using.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

The base cream for filling everything: yolks, sugar, starch, milk and vanilla. Thick, glossy and stable. Yield: about 650 g. Keeps 3 days in the fridge, covered directly. Don't freeze: it separates. Recipe completed by Sitor (AI): a starting point to try.

Michele

Made with Michele's hands

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