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.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.
- 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.
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