Pistachio Pastry Cream (Thick and stable)
Pistachio pastry cream for pies, tarts, and other dessert is stable, creamy, and made from scratch.
Servings 3 Cups
Ingredients
- 1 Cup (150g) Whole shelled and roasted pistachios
- 1 1/2 Cups (360ml) Milk
- 1 Cup (240ml) Heavy cream
- 3/4 Cup (150g) Sugar
- 4 Large Egg yolks at room temperature
- 3 Tablespoons (27g) Cornstarch
- 2 Large Eggs at room temperature
- 4 Tablespoons (5gg) Unsalted butter cut into 1/4-inch pieces
Instructions
- In a food processor process the pistachios with 1/4 cup (50g) of the sugar until you have a thick paste.
- Pour in 1/2 cup of the milk and process until smooth.
- Pour the pistachio milk into a medium sauce pan, then mix in the rest of the milk (1 cups), the heavy cream (1 cup) and the rest of the sugar (1/2 cup, 100g)
- Place the sauce pan over medium heat and bring it to a boil while stirring occasionally.
- Meanwhile, as the liquids is cooking, in a medium deep bowl, mix the egg yolks with the cornstarch (3 tablespoons/ 27 g) followed by the whole eggs. Set the bowl next to the stove.
- Once the mixture reached full boil, remove it from heat and measure half a cup.
- Gradually drizzle the mixture (1/2 cup) into the egg mixture while vigorously stirring.
- Now pour the egg mixture into the sauce pan with the liquid mixxture and place back over the stove, medium heat.
- Cook while stirring with a rubber spatula or a wooden spoon until the mixture is thick. It is ready when you run your finger at the back of a spoon the cream does not follow toward the center. Or, when the temperature reached 180°F.Remove from the heat.
- Place the butter pieces in a large bowl, then run the pastry cream thorough a sieve into the bowl.
- Gently mix the cream until the butter is completely melted, and top the cream with a plastic wrap over the surface of the pastry cream.
- Allow the cream to chill at room temperature for one hour, then refrigerate.
Notes
- For a less thick pastry, reduce the egg yolk amount to 2.
- You can increase the butter amount to up to 6 tablespoons, or 2 tablespoons.
- Room temperature eggs are the best way to prevent clumping and curdling.
- Refrigerate in an airtight container for up to four days.
- To freeze: wrap the pastry cream with plastic wrap, place in a freeze bag and freeze for up to four weeks.
- Silver tools may contain aluminum which can cause the eggs to change their color to greenish-yellowish. When stirring use a wooden spoon or a rubber spatula.