Another
random recipe
random recipe?

For 700 g, you will need:



Nutritional information:

Whole recipe
Calories
2994
150%
Proteins
48g
19%
Carbohydrates
144g
14%
Fats
243g
37%
 Per 100 g 
Calories
399
20%
Proteins
6g
2%
Carbohydrates
19g
2%
Fats
32g
5%
TrafficRating
  • Already noted 6 times
  • Average note : 2.0/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 33 min.
Preservation : Several days in the fridge, in a closed jar.


At what time?

timeAt what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 700 g : 3.46 €

 Change currency:

 Note : These prices are only approximate. Read more...



email Get latest news in your e-mail box?

Next message on 2014-11-02

Step by step recipe:


1
Put 200 g butter cut into small pieces in the bowl of the mixer and 200 g Pistachio powder or paste, and knead briefly on low speed to soften.
Pistachio cream : Photo of step #1
2
Add 2 eggs and knead again on medium speed for 5 minutes.

Add 1 tablespoon cornflour and 1 tablespoon rum, then continue mixing for a further 5 minutes.
Pistachio cream : Photo of step #2
3
Continue mixing and incorporate 200 g Confectioner's custard (Crème pâtissière, or French pastry cream) a tablespoonful at a time.

Continue mixing until the mixture becomes fairly light in texture (about 10 minutes).
Pistachio cream : Photo of step #3
4
Keep refrigerated in a sealed container.
Pistachio cream : Photo of step #4

Remarks:

This cream will keep for a few days in the fridge in a sealed container, but it also freezes well. You can then take out of the freezer just the quantity you need for your recipe.

Recipes which use it: 1

image
Cherry and pistachio tarts

Source:

Home made.

Last modified on: October 4th 2012

Back to top of page


You might also like:

Hachis parmentier : meat with mashed potato and cheeseChocolate rolls (petits pains)TapenadeFinanciersBouquet garniSalmon "en papillote" with small vegetablesFrench baguettesRémoulade dressing
Nota: Rollover photos with your mouse to see recipe title.

email Get latest news in your e-mail box?

Next message on 2014-11-02

Your 4 comments or questions on this recipe:

- - -

you forgot to add the pistachio powder to your recipe!!!

Comment #1 posted on october 3rd 2012 at 20:43 by aishah.

Oups! OK now corrected, thank you for the warning.


Comment #2 posted on october 4th 2012 at 08:21 by jh.

there is no heat in these recipe ? how is that with the eggs in there

Comment #3 posted on june 24th 2014 at 17:29 by lug.

This is because the cream is for cooking in recipes.

Comment #4 posted on june 25th 2014 at 09:00 by jh.


Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

rss You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).

One thing you should
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Quick access to cooking-ez.com
Recipes:
My EZ Cooking:
Know How:
All about this site:
Do-it-yourself:
Miscellanous:
Contacts: