As you may have guessed, I adore pistachios and would use them in everything. Today, I made a pistachio cream with pastry cream. Pastry cream is the foundation for many desserts, so learning how to make it is a fundamental skill for any baking. By combining the two types of creams, your pistachio pastry cream will have a great depth of pistachio flavor and a silky sweetness.

This rich Italian Pistachio Pastry Cream is ideal for filling cakes, pastries, and other baked goods. It’s quick, simple, and incredible.

 Italian Pistachio Pastry Cream
 Italian Pistachio Pastry Cream
 Italian Pistachio Pastry Cream

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.

Italian Pistachio Pastry Cream
What we need to make it

1)Pastry Cream

2)Pistachio Cream or paste

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 adding the pistachio cream to the hot pastry cream to blend perfectly.

You can buy pistachio cream on Amazon and the best is:

You can also 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.

Italian Pistachio Pastry Cream

The Best Italian Pistachio Pastry Cream

Prep Time 5 mins Cook Time 5 mins Rest Time 2 hrs Total Time 2 hrs 10 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Description

This wealthy Italian Pistachio Pastry Cream is ideal for filling cakes, pastries, and other baked goods. It's quick, simple, and incredible.

Ingredients

Instructions

    • 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, vanilla caviar, and sugar, and whisk vigorously until completely combined.
    • Add the cornstarch sieved in when the mixture is blended and stir well to incorporate it.
    • Pour the milk into the mixture of egg yolks, sugar, and cornstarch.
    • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F); the cooking is complete at just 67°C (152.6°F). The cream will have a strong egg smell if it is cooked too long.
    • 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 contact the surface to prevent the patina from forming.
    • Cool it at room temperature for 2-3 hours.
Keywords: Italian Pistachio Pastry Cream
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