Pistachio Pastry Cream

Pistachio pastry cream brings the flavor of pistachio to classic French pastry cream. This recipe makes approximately 500ml / 2 cups of pistachio pastry cream.

Course Dessert

Cuisine French, Fusion, International

Keyword Pastry, Pistachio

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 898kcal

Equipment

small saucepan
whisk

Ingredients

500 ml milk 2.12 cups
100 grams egg yolks about 7 egg yolks
100 grams white sugar half a cup
30 grams cornstarch 3 tablespoons
65 grams unsalted butter half a stick plus 1 tablespoon
35 grams pistachio paste
2 grams salt a dash
0.25 teaspoon almond extract
1 teaspoon vanilla bean paste or 1 scraped vanilla bean

Instructions

Add the egg yolks and sugar to a bowl and whisk until pale in color.
Whisk in the cornstarch and salt until incorporated.
Heat the milk in a small saucepan until it's steaming and lightly foaming.
Remove the saucepan from heat and immediately use a spoon or small ladle to pour a few tablespoons at a time of the hot milk over the egg mixture, whisking all the while.
Continue adding milk until at least half of the milk has been added then the contents of the bowl can go back into the saucepan with the remaining hot milk.
Put the saucepan back on the stovetop over medium heat and whisk constantly until it thickens into a thick cream (it should take about 3-4 minutes).
Once the cream has thickened, remove from heat and immediately stir in the butter, pistachio paste and almond extract.
Use the pistachio pastry cream right away or store for future use (see recipe post for details on storing).

Nutrition