1,535 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pistachio cream

Name: Pistachio cream
Prep time: 33 min
Total time: 33 min
Yield: 700 g
Cuisine: French
Ingredients: 200 g butter; 200 g pistachio powder or paste; 2 eggs; 1 tablespoon cornflour; 1 tablespoon rum; 200 g confectioner's custard (crème pâtissière, or french pastry cream)

Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.

317 K 6× 3.9/5 (75 reviews)

35 min.

Easy

3.95 €

700 g

6 Ingredients

Last modified on: October 4^th 2012

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 for this recipe

Preparation: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 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.

Stage 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.

Stage 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).

Stage 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.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	400 RDI=40 %	350 RDI=50 %	2,980 RDI=150 %	12,470 RDI: 150 %
Per 100 g	20 RDI=7 %	50 RDI=5 %	50 RDI=7 %	410 RDI=20 %	1,710 RDI: 20 %

Possible allergens in this recipe: milk, Nuts, egg

How much will it cost?

For 700 g : 3.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Pistachio and goji pinwheels

Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.
43 K 2 hours 20 min.

Cherry and pistachio tarts

A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
195 K 25 1 hour 20 min.

This recipe uses (among others)

Other recipes you may also like

Croute à thé

Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.

May 5^th 2021321 K 14.9 1 hour 15 min.

Pets de nonne

These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar. [Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].

June 18^th 201484 K4.1 45 min.

Caramelised apple pie

Apple pie made with caramelised apples.

September 11^th 2018272 K4.3 1 hour 55 min.

Meringues

A very simple recipe but which always impresses.

June 10^th 2019409 K4.5 4 hours 20 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017434 K3.5 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 6 comments already posted on this recipe

Yes, you can.
Posted by jh march 30^th 2021 at 13:51 n° 6
Same as frangipane is almond cream + custard, do you think one could make a pistachio cream by stopping before Stage 3?
Posted by Horacio march 30^th 2021 at 11:16 n° 5
This is because the cream is for cooking in recipes.
Posted by jh june 25^th 2014 at 09:00 n° 4
There is no heat in these recipe ? how is that with the eggs in there
Posted by lug june 24^th 2014 at 17:29 n° 3
Oups! OK now corrected, thank you for the warning.
Posted by jh october 4^th 2012 at 08:21 n° 2
You forgot to add the pistachio powder to your recipe!!!
Posted by aishah october 3^rd 2012 at 20:43 n° 1

Follow this recipe (as 4 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.