This pistachio pastry cream is the perfect light and flavourful cream filling for all pistachio lovers. It is made by simply combining Crème Pâtissière with Pistachio Paste. A delicious cream filling for pastries, tarts, choux and layered cakes - or even served on its own as a pudding!
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Why we love this recipe
A pistachio cream recipe that can be used as a creamy filling for your favourite pastries AND be enjoyed as a dessert on its own? That's exactly what this pistachio crème pâtissière recipe offers!
To make this pistachio cream, simply combine my classic Pastry Cream with a homemade (or store-bought) Pistachio Paste. Easy peasy, delicious and super versatile too! You could also use other nut butter like my Hazelnut Butter here.
You can use this cream to make my Pistachio Tart, make sandwich cookies with my Pistachio Shortbread Cookies or spread over my Pistachio Raspberry Loaf Cake.
Ingredients
Scroll down to recipe card below for all quantities
What is Pistachio Cream made of:
- Full Cream / Whole Milk: I do not recommend using a light or skimmed milk as it won't provide the same richness and texture to the cream. For an even richer taste and thicker consistency, you could also use cream instead of milk (or do half milk, half cream).
- Egg Yolks: large egg yolks, at room temperature. Keep the egg whites to make Financiers for example.
- Caster Sugar: or fine white granulated sugar.
- Cornstarch: used to thicken the cream. Make sure to sift before using to avoid lumps. If preferred, you can substitute with plain or all-purpose flour.
- Pistachio Paste: made from raw unsalted pistachios. It is quite expensive to buy pre-made but you can actually very easily make your own Pistachio Paste at home! If using store-bought, try to choose a pistachio paste made from 100% pistachio with no added oil or sugar.
Optionally, you can flavour your homemade pistachio cream with vanilla extract (or even a fresh vanilla bean), citrus zest, nut extract, or even chocolate!
How to make Pistachio Cream step-by-step
- Place the Milk in a medium-size saucepan. Turn on medium low heat and bring to a simmer.
- Photo 1: in the meantime, whisk the egg yolks and sugar in a large heatproof bowl until smooth.
- Photo 2 & 3: add the sifted cornstarch and whisk until no lumps remain. You should get a thick mixture.
- Photo 4: slowly pour the warm milk over the egg mixture while continuously whisking. Whisk well until fully combined. This step allows to "temper" the egg yolks, or slowly bring their temperature up.
- Photo 5: pour the whole mixture back into the saucepan on the stove over a low heat.
- Photo 6: cook on low heat for about 5 minutes or until the custard has thickened. Make sure to continuously whisk while the cream is cooking so that it does not stick to the bottom of the pan or cook unevenly.
It is very important to cook the cream on low heat to avoid overcooking (or even burning) it. That would result in a lumpy, thick and grainy pastry cream.
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- When you start to notice large bubbles starting to puff on top of the pastry cream, vigorously whisk for another 30 seconds then remove from the stove.
For a perfectly cooked pastry cream, use a kitchen thermometer. The cream is cooked once it reaches 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit).
- Photo 7 & 8: away from the heat, add the pistachio paste and whisk well until fully combined. You should get a smooth, shiny pistachio cream.
If you find the cream has a few lumps, you can pour it through a thin mesh sieve.
- Transfer into a clean large bowl or shallow pan (such as a brownie pan), cover with plastic wrap touching the surface of the cream and refrigerate for at least 3 hours, preferably overnight.
Recipe FAQs
This recipe is a French version of a pistachio cream, made from adding 100% pistachio paste to a classic French Pastry Cream (crème pâtissière).
The Italian version called "Crema al pistacchio" is a spread that combines pistachio paste with white chocolate.
No, pistachio paste is made from 100% roasted pistachios that are blended until they turn into a paste. A pistachio cream is a cream filling that uses pistachio paste as a flavouring ingredient.
Yes, it will need to be refrigerated for up to three days the same way all custards do. You can keep it in a large airtight container or transfer it into jars.
Tips for succes
- Always cook crème pâtissière on low heat. If the heat is too high, chances are your eggs will curdle before the cream has time to thicken and you will end up with a lumpy cream.
- For the best result, use a kitchen thermometer to cook the cream at the right temperature instead of relying on its look or consistency. The cream has to reach 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit) to be properly cooked. Over that temperature, the eggs will start to curdle.
- If you find that the pistachio pastry cream is a bit lumpy or grainy, pour it through a thin mesh sieve to remove any lumps. You can also use an immersion blender but be careful not to over-blend the cream or it might set too liquid.
- If making your own pistachio paste, you will get a stronger pistachio flavor by using roasted pistachios but a brighter colour with raw pistachios. In both cases, make sure to use unsalted nuts. I recommend using shelled pistachios, preferably skinned too for convenience. All you need is a good food processor!
How to use Pistachio Cream
- as a filling for choux pastries like Choux au Craquelin, éclairs or Chouquettes.
- to make my Pistachio Tart.
- Inside layered cakes or entremets as a delicious filling or frosting.
- Served as a sweet sauce over breakfast dishes like pancakes, french toast or even on toast!
- On its own as a dessert - think pistachio custard or pistachio pudding!
Storing & Freezing
This pistachio cream should be stored in the fridge and will last for up to three days. Make sure to cover it with plastic wrap touching its surface to avoid the formation of a skin.
I personally do not recommend freezing this cream as it might split or turn grainy once thawed. That is except if you are freezing the cream for a few hours (or days) as part of an entremet or mousse cake.
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
is now available for purchase!
Recipe
Pistachio Cream
Ingredients
- 500 ml Full Cream / Whole Milk
- 4 large Egg Yolks, at room temperature (approx. 80 gr)
- 50 gr Caster Sugar
- 40 gr Cornstarch, sifted
- 100 gr Pistachio Paste
Instructions
- Place the Milk in a medium-size saucepan. Turn on medium low heat and bring to a simmer. In the meantime, whisk the egg yolks and sugar in a large heatproof bowl until smooth. Add the sifted cornstarch and whisk until no lumps remain.
- Once the milk starts to simmer, slowly pour it over the egg mixture while continuously whisking (see note 1). Once well mixed, pour it all back into the saucepan.
- Cook on low heat for about 5 minutes or until the custard has thickened, while continuously stirring (see note 2). Once large bubbles start appearing on the surface, vigorously whisk for another 30 seconds then remove from the stove (see note 3).
- away from the heat, add the pistachio paste and whisk well until fully combined. You should get a smooth, shiny pistachio cream (see note 4).
- Transfer into a clean large bowl or shallow pan (such as a brownie pan), cover with plastic wrap touching the surface of the cream and refrigerate for at least 3 hours, preferably overnight.
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Notes
- This step allows to "temper" the egg yolks, or slowly bring their temperature up.
- Continuously whisking or stirring is to insure the cream does not stick to the bottom of the pan or cooks unevenly. It is very important to cook the cream on low heat to avoid overcooking (or even burning) it. That would result in a lumpy, thick and grainy pastry cream.
- For a perfectly cooked pastry cream, use a kitchen thermometer. The cream is cooked once it reaches 82 to 84 degrees Celsius (180 to 183 degrees Fahrenheit).
- If you find the cream has a few lumps, you can pour it through a thin mesh sieve.
Nutrition (per serving)
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