Pistachio and white chocolate cream without eggs, great for filling and decorating all kinds of cakes and pastries, including zeppole and cream puffs.
The quantities in the recipe can be easily multiplied proportionally based on how much you need.
It is also excellent as a topping for muffins or cupcakes and can be finished with sprinkles or chopped hazelnuts and pistachios as shown in the picture.
Below, I leave you other ideas for using pistachios in various sweet and savory recipes.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.8 oz pistachios (shelled)
- 0.20 cup milk (preferably whole and fresh)
- 1.1 tbsp butter
- 1.9 oz white chocolate
- 2.0 tbsp sugar
- 0.25 oz cornstarch
Tools
- 1 Mixer
- 1 Spatula
- 1 Cloth
- 1 Small pot
- 1 Hand whisk
Steps
To make the Pistachio and White Chocolate Cream Without Eggs, first put the shelled pistachios in a small pot with cold water and bring it to a boil for a couple of minutes.
Drain them and place them in a clean cloth.
Rub them and remove the skins that wrap the pistachio.
This operation will be very quick to execute if done in this way.
Subsequently blend the pistachios in a food processor or mixer in several batches until achieving an almost creamy consistency.
Help yourself with a spoon or spatula to gather the meal that will settle on the sides to get a better final result.
In a small pot, melt the white chocolate with the butter in the milk, add the sugar and mix well to combine the ingredients.
Add the pistachio cream and stir it until it is well incorporated with the other ingredients.
Add the corn starch and continue stirring until the first boil.
Blend the cream in the mixer for a couple of minutes and here is your pistachio and white chocolate cream without eggs.
The cream can be stored in the refrigerator tightly closed in a container or a piping bag for up to 36 hours.
