Pistachio Cream

5 from 1 vote

This pistachio pastry cream recipe 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 filling with pastries, tarts and choux - or simply served on its own!

Prep Time5

Cook Time10

Resting Time3

Total Time3 15

Course: Dessert

Cuisine: French

Servings: cups (approx)

Calories: 1.435kcal

Author: Sylvie

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.

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