Step by step recipe:

1. 5 min.
   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. 10 min.
   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. 15 min.
   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. 3 min.
   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

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Source:

Home made.

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