Preparation |
---|
33 min. |
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 | 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 | 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 | Keep refrigerated in a sealed container. | ![]() |