Pistachio Pastry Cream
Get your whisks ready! We're about to make a delightful pistachio pastry cream that's sure to be the star in your pastries and cakes.
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Equipment
- 1 whisk
Ingredients
- 2 cups milk ~480 ml
- 4 egg yolks medium or large, about 60-70g
- 4 tablespoons cornstarch 40g
- 7 tablespoons sugar ~87g
- 2 oz pistachio paste 1/4 cup or ~60g
- 2 oz white chocolate ~60g
- 1/4 teaspoon salt to taste
- 1 teaspoon vanilla extract optional
Instructions
- Season Paste: If your pistachio paste is from raw pistachios, taste it and add a pinch of salt to bring out the pistachio flavor if needed.
- Prep Pot: Combine the majority of the milk (reserving 1/4 cup), pistachio paste, egg yolks, vanilla extract, and sugar in a saucepan. Whisk until well blended.
- Cook: Heat the mixture on medium until it almost boils, stirring regularly to prevent the egg from cooking.
- Prepare Starch Slurry: In a separate bowl, mix the reserved milk with cornstarch to form a smooth slurry.
- Add Starch Slurry: Once bubbles appear in the saucepan, remove from heat and quickly stir in the starch slurry.
- Thicken: Return the saucepan to the stove, cook on low to medium heat while stirring until the mixture thickens and bubbles (about 2-4 minutes).
- Finish Cooking: Remove from heat and whisk for another minute to ensure a smooth consistency.
- Add White Chocolate: Add chopped white chocolate, wait 30 seconds, then stir until melted and mixed in.
- Taste Test: Adjust the flavor with additional sugar or vanilla if needed.
- Strain (Optional): Strain through a sieve to remove any lumps or cooked egg bits.
- Chill: Cover with plastic wrap touching the cream's surface, cool at room temperature for 30 minutes, then refrigerate until chilled.
- Whisk and Use: Before using, break up the chilled cream with a fork, then whisk until smooth and ready for piping.
Servings: 2.5 cups pastry cream