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Pistachio custard

A very tasty cream with the aroma and flavor of pistachios. The intensity of the flavor depends on the amount of pistachio paste you add to the cream. This cream is perfect for filling eclairs, profiteroles and choux and for other cakes and pastries.

pistachio custard

Composition:

  • milk - 300 ml
  • large egg yolks - 4 pcs.
  • sugar - 50 gr.
  • cornstarch - 3 tbsp.
  • pistachio paste - 80 gr.
  • cream butter - 80g
    • .

Pistachio custard preparation:

In a small saucepan, bring the milk to a boil and set aside.

In a bowl, whisk together the yolks, sugar and sifted cornstarch.

yolks, sugar and starch
melted yolks

Whisking constantly, pour the hot milk slowly in small portions into the yolks. 

yolks with milk

Pour the milk and egg mixture into a saucepan, place over medium heat and, stirring constantly with a whisk, cook until thickened. If there are any lumps, stir the mixture thoroughly or beat it with a blender.

custard

Remove the resulting custard from the heat and add the pistachio paste.

custard with pistachio paste

Mix until smooth. Then add the chopped butter and stir until it is dissolved.

pistachio buttercream
pistachio buttercream

Wrap the cream in cling film (so the top doesn't get weathered) and place in a cold place to cool.

Reuse the cooled cream.

Reuse.

Happy appetite!

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