Pistachio cream
Step by step recipe:
- 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. - 10 min.
- 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). - 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
