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Pistachio 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.

157,605 44.3/5 for 36 ratings

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

Change for:

Measures:

How long does it take?

Time required

Preparation	Start to finish
33 min.	33 min.

Keeping:

Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 700 g : 5.41 €

Note : These prices are only approximate

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Recipes which use this 1

Source

Home made.

More recipes?

This recipe uses (among others)

	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, St Tropez tart, Paris-Brest, Pains briochés aux raisins, Strawberry Verveine Tart , ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Sorrel soup, Potimarron (Japanese chestnut pumpkin) purée, Nonettes, Roscoff loaf, ... All
	Pistachio powder or paste: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Sicilian Epiphany Pie, Pistachio shortbread biscuits, Pistachio madeleines, Crusty pistachio, almond and apricot flan, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Toasted almond cake, Crab Cakes, Vegetable clafoutis, Sweetcrust pastry (pâte sablée), ... All

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Your 4 comments or questions on this recipe

you forgot to add the pistachio powder to your recipe!!!
Posted by aishah october 3^rd 2012 at 20:43 (n° 1)
Oups! OK now corrected, thank you for the warning.
Posted by jh october 4^th 2012 at 08:21 (n° 2)
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)
This is because the cream is for cooking in recipes.
Posted by jh june 25^th 2014 at 09:00 (n° 4)

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