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Smooth pistachio pastry cream in a glass

Pistachio Pastry Cream

A smooth blend of pistachio and white chocolate that’s spoon-licking good.
Prep Time: 30 minutes
Total Time: 30 minutes
Course: Dessert, Filling
Cuisine: French
Keyword: Filling, Pastry Cream, Pistachios
Servings: 2.5 cups pastry cream

Equipment

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.
    1/4 teaspoon salt, 2 oz pistachio paste
  • 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.
    2 cups milk, 4 egg yolks, 7 tablespoons sugar, 1 teaspoon vanilla extract
  • Cook: Heat the mixture on medium until it almost boils, stirring at all times to prevent the yolks from cooking.
  • Prepare Starch Slurry: In a separate bowl, mix the reserved milk with cornstarch to form a smooth slurry.
    4 tablespoons cornstarch
  • 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.
    2 oz white chocolate
  • 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.
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