Pistachio cream

A recipe from cooking-ez.com

For 700 g, you will need:

• 1 200 g butter
• 2 200 g Pistachio powder or paste
• 3 2 eggs
• 4 1 tablespoon cornflour
• 5 1 tablespoon rum
• 6 200 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• Total weight: 730 grams

Times:

Preparation
35 min.

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.
• 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.
• 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).
• 4: 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.

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