If you love creams, you must try this one! Pistachio pastry cream is a perfect spoon dessert to be served at the end of a meal, perhaps as a side to dry pastries, or delicious for filling cakes and tarts. Like all pastry creams, it is very easy to make, it only takes a few minutes, but the result is surprisingly good if, like me, you love this wonderful nut. I used pistachio cream that is easily found at the supermarket, but with excellent pistachio paste available online, the pistachio flavor will be even more intense. Enrich it with coarsely chopped pistachios, obviously unsalted, but natural, and your mouth-watering dessert is ready.
Let’s roll up our sleeves and prepare pistachio pastry cream together.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for preparing pistachio pastry cream
- 4 Egg yolks
- 2 cups Whole milk
- 1/3 cup Sugar
- 1/4 cup All-purpose flour
- 1/3 cup Pistachio cream
Tools for preparing pistachio pastry cream
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- Saucepan
- Whisk
Preparation
Heat 1 3/4 cups of milk in a saucepan. Break the eggs and set aside the whites, which can be used to make langue de chat or meringues. Instead, work the yolks with the remaining milk, flour, and sugar until smooth.
Pour into the hot milk and, cooking over low heat, stir until you have a cream that coats the spoon. Remove from heat, add the pistachio cream and mix well.
Let cool, well covered with plastic wrap in contact with the cream. Stir and place in the refrigerator until ready to serve.
other pistachio desserts
Mascarpone and pistachio crumble
