1,510 easy and fully explained recipes, with +66K photos and 78 videos

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.

310 K 6× 3.9/5 (75 reviews)

35 min.

Easy

3.95 €

1 kg 400 g

6 Ingredients

Last modified on: October 4^th 2012

For this recipe: I want to make it (644×) I made it (596×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 kg 400 g, you will need:

1 412.8 ml butter
2 400 ml pistachio powder or paste
3 4 eggs
4 2 tablespoons cornflour
5 2 tablespoons rum
6 400 ml confectioner's custard (crème pâtissière, or french pastry cream)

Change these quantities to make:

350 g 700 g 1 kg 400 g 2 kg 100 g

Change measures:

Metric

Metric weight Metric volumes

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 412.8 ml butter cut into small pieces in the bowl of the mixer and 400 ml pistachio powder or paste, and knead briefly on low speed to soften.

Stage 2 - 10 min.

Add 4 eggs and knead again on medium speed for 5 minutes.

Add 2 tablespoons cornflour and 2 tablespoons rum, then continue mixing for a further 5 minutes.

Stage 3 - 15 min.

Continue mixing and incorporate 400 ml 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	260 RDI=100 %	800 RDI=80 %	700 RDI=110 %	5,960 RDI=300 %	24,940 RDI: 300 %
Per 100 g	20 RDI=7 %	50 RDI=5 %	50 RDI=7 %	410 RDI=20 %	1,710 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, Nuts, egg

How much will it cost?

For 1 kg 400 g : 7.90 €

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.
36 K 2 hours 20 min.

Cherry and pistachio tarts

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

This recipe uses (among others)

Other recipes you may also like

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012785 K 43 25 min.

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
June 2^nd 2015479 K4.3 30 min.

How to use gelatin

Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9^th 2018421 K4.8 7 min.

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12^th 2023806 K 143.5 1 hour 20 min.

Poaching syrup

Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2^nd 2012300 K5 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.