Pistachio cream

Step by step recipe:

  1. 5 min.Pistachio cream : Photo of step #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. 10 min.Pistachio cream : Photo of step #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. 15 min.Pistachio cream : Photo of step #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. 3 min.Pistachio cream : Photo of step #4
    Keep refrigerated in a sealed container.


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
Cherry and pistachio tarts


Home made.

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