Pistachio pastry cream, a decadent twist on the classic recipe, perfect for filling cakes and pastries or enjoyed by the spoonful with cookies. The recipe is very simple and quick to prepare. The method I used to make it is the same as for classic pastry cream. The ingredient that will make the difference and make this cream even more indulgent is pistachio paste, added at the end of cooking, off the heat, while it is still hot. This way its flavor will be even more intense. Please, do not confuse pistachio paste with pistachio spread. The latter contains fats and sugar, while pistachio paste has the pure flavor of the nut, intense and irresistible. A more flavorful and indulgent taste compared to the classic version, but the creaminess and uses remain the same. Perfect for filling cream horns, profiteroles, tarts, grandmother cake and also more classic cakes. Now let’s go to the kitchen together, because the pistachio pastry cream will be ready in a click!
If you are interested in other sweet cream recipes, also read:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 266.22 (Kcal)
- Carbohydrates 24.96 (g) of which sugars 15.58 (g)
- Proteins 8.58 (g)
- Fat 16.32 (g) of which saturated 2.28 (g)of which unsaturated 2.53 (g)
- Fibers 2.63 (g)
- Sodium 6.30 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 egg yolks
- 10 g cornstarch
- 50 g sugar
- 200 milk
- 1 bustina vanillina
- 100 g pistachio paste
- pistachios (as needed for decorating)
Tools
- High-sided saucepan
- Bowl
- Whisk
Steps
First, heat the milk in a small saucepan without bringing it to a boil. Then separate the egg whites from the yolks and whip the yolks with a whisk together with the sugar and vanillin. Do not discard the egg whites: you can use them to make meringues or an omelet. As soon as the yolks become pale and frothy, add the cornstarch and blend it into the mixture, continuing to stir with the whisk until you obtain a smooth, lump-free mixture.
Slowly add the milk in a thin stream, always stirring with the whisk to prevent lumps. Return the mixture to the saucepan and cook over low heat for 5 minutes, stirring constantly, until the cream has thickened and reached a glossy, velvety consistency.
Then pour the cream into a bowl, immediately add the pistachio paste and stir until well combined and homogeneous. Cover with cling film directly on the surface and let it cool to room temperature. Then refrigerate for at least 3 hours.
After the resting time, if necessary, whisk it with a hand whisk or an electric mixer to bring it back to a creamy texture. Serve it in cups garnished with toasted pistachios, or use it to fill cakes, tarts, cream horns or profiteroles.
Storage and tips for pistachio pastry cream
Pistachio pastry cream can be prepared in advance and stored in the refrigerator for 1 to 2 days in a covered container.
FAQ Questions and Answers for pistachio pastry cream
Can I use pistachio spread?
No, for this recipe you need to use pistachio paste, which differs from pistachio spread because it contains no added sugar or fats and retains the pure, intense flavor of the nut.
Can I use lactose-free milk?
Of course, you can prepare the cream using lactose-free milk or substitute it with rice milk.
