A rich Italian Pistachio Pastry Cream, ideal for filling cakes, pastries, and other baked goods. It’s quick, simple, and incredible.
As you may have guessed, I adore pistachio and would use it in everything.
I made a pistachio cream with pastry cream today. Pastry cream is the foundation for many desserts, so learning how to make it is a fundamental skill for any type of baking. As a result of combining the two types of creams, your pistachio pastry cream will have a great depth of pistachio flavor as well as a silky sweetness.
To say the result is delicious would be an understatement. I can’t even describe how terrific it is.
I used this cream to fill a cake to take home with friends for thanksgiving dinner.
What we need to make it
The recipe is straightforward, but there are a few steps that we must pay close attention. The most important thing is to balance the sugars; otherwise, we will have an overly sweet cream. The first tip is to avoid using too much sugar when making the basic pastry cream.
Another trick is to add the pistachio cream to the hot pastry cream so that it perfectly blends.
You can buy the pistachio cream on Amazon and the best is:
Or you can make it by carefully following my pistachio cream recipe, which you can find by clicking here. If you decide to make it, you must buy peeled pistachios, or you can peel them yourself using my instructions.
REMOVING BROWN SKIN FROM PISTACHIOS:
Bring a pot of water to a rolling boil.
Remove from the heat and stir in the pistachios. Allow it to sit for 1-2 minutes.
Drain the blanched pistachios and place them on a clean kitchen towel.
Gently rubbing will simply separate the skin.
The Best Italian Pistachio Pastry Cream
- 5 egg yolks
- 2 cups whole milk
- 3 tbsp corn starch
- ½ cup sugar
- 6 ¾ oz pistachio cream
- 1 vanilla pod
- Put the milk with the scraped vanilla pod in a small saucepan,
- and bring it to a boil.
- Remove the pan from the stove and filter the milk.
- Separately, in a bowl pour the egg yolks, the vanilla caviar, sugar, whisk vigorously until completely combined.
- When the mixture is blended, add the corn starch sieved in, stir well to incorporate it.
- Pour the milk into the mixture of egg yolks, sugar, and corn starch.
- Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 67°C (152.6°F). If it is cooked too much, the cream will have a strong egg smell.
- Remove the cream from the stove as soon as it starts to thicken.
- Now add the pistachio cream and mix well.
- Pour the cream into a bowl and cover it with cling film, allowing it to come into contact with the surface to prevent the patina from forming.
- Cool it at room temperature for 2-3 hours.