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Pistachio cream

Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.
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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%

% 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.


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How much will it cost?

 For 700 g : 3.46 €

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Step by step recipe:

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
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
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
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

Cherry and pistachio tarts

Source:

Home made.

Last modified on: October 4th 2012

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Nota: Rollover photos with your mouse to see recipe title.

Your 2 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.


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