Step by step recipe:
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).
Keep refrigerated in a sealed container.
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
|Cherry and pistachio tarts|
Last modified on: October 4th 2012
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.