Name: Best Italian Pistachio Cream
Brand: cucinabyelena.com
SKU: cucinabyelena-com-1
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Best Italian Pistachio Cream

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×Jump to RecipeSmooth and creamy with a real pistachio flavor- once you make this version of pastry cream with a pistachio twist, you will be hooked! You can even use it to fill the BEST Authentic Sicilian Cannoli, Baked Zeppole Di San Giuseppe Recipe (Italian), and Bomboloni Recipe (Italian Donuts with Cream Filling).Jump to:Leftover egg whites? Make Soft Italian Amaretti Cookies (Sardinian Recipe)!You can make this pistachio version, or the original vanilla recipe with a hint of lemon-&nbsp;Italian Pastry Cream. Even more decadent is the Italian Chocolate Pastry Cream (Crema Pasticcera)Crema pasticcera, pastry cream, is one of the basic ingredients used in many Italian pastries and cakes.&nbsp;It’s the creamy, custardy filling in tarts, layer cakes, or pastries such as millefoglie; it’s also the cream filling you find in morning pastries such as cannoncini (Italian-style croissants).Crema&nbsp;pasticcera&nbsp;is not difficult to make, though it does require care and attention so that it doesn’t curdle.&nbsp;The process is fairly simple with a little technique. We are making an Italian pastry cream (similar to custard) and adding fresh puréed pistachios.Photos 1-3. Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios for the skins and discard them.Photos 3-4. In a medium mixing bowl whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside.Photos 5-7. Add the pistachios to a food processor (or high power blender) with only ¼ cup (60ml) of the milk. Keep pulsing on high on and off for 5 minutes until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides.&nbsp;Add the egg and cornstarch mixture to the blender with the blended pistachios. Mix until combined and smooth- this is your pistachio mixture. Set aside.&nbsp;Photos 8-11. In a sauce pan heat the milk. Turn heat to medium and warm milk until a soft boil (little bubbles on the sides and steam starts to form). When the milk is hot, remove from heat.Using a whisk- start adding the pistachio mixture, a little at a time into the milk. It’s very important to stir constantly until you achieve a unified mixture.Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. IKeep cooking on low medium heat until cream is thickened.Photo 12. When the cream is well thickened (it will stick to the back of a spoon and not drip off), remove from heat and add vanilla extract.The result must be a smooth, shiny pistachio cream, with a balanced firmness.It all starts with the right kind of pistachios! If you want bright green pistachio cream, you need raw pistachios.Raw pistachios = unsalted and not roasted.You can buy either shelled or unshelled. If you’re like me, you will appreciate the time saving shelled raw pistachios! I bought a bag from Amazon that I like&nbsp;this brand.You can use it pretty much how you would Nutella, spread it on toast or bread, fold it into cream to fill desserts, cakes or pastries or simply grab a spoon and dig in!Here are some delicious ways to use it in my recipes:It'll keep well (covered) in the fridge for up to 2 weeks. The top will become darker but just give it a mix. If it's thickened too much you can add it back to the blender with a splash of milk to loosen.From my Table to your Cucina. Made with Amore, ElenaMore sweet recipes for you:Traditional Italian Tiramisù RecipeMore Pistachio Recipes for you:Arugula, Apple, and Pistachio Salad in Parmigiano CupsRoasted Rack of Lamb Pistachio CrustHave you checked out my NEW CBE PRODUCTS? Take a look at the 2-in-1 cutting and charcuterie board, gorgeous apron, and unique pasta server that you that you absolutely need. The wood products are all handmade in Salt Lake City, Utah. They make great gifts as well!Enjoy a taste of Italy in your home with this Italian Pistachio Cream! If you love this recipe make sure to try Italian Pistachio Gelato!Make sure to leave a&nbsp;⭐️star rating&nbsp;on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.I would love for you to tag me on Instagram&nbsp;@cucinabyelena so I can see your delicious Italian recipes. To get more ideas,&nbsp;follow me on Pinterest.PrintFor the PistachiosBring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios from the skins and discard the skins.Add the pistachios to a food processor (or high power blender) with only ¼ cup (60ml) of the milk. Keep pulsing on high on and off for 5 minutes until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides.&nbsp;&nbsp;Leave pistachio mixture in the blender. Cover and set aside. Start making the cream.&nbsp;For the CreamIn a medium mixing bowl whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside.&nbsp;Add the egg and cornstarch mixture to the blender with the pistachio cream. Mix until combined and smooth- this is your pistachio mixture. Set aside.&nbsp;&nbsp;In a sauce pan heat the milk. Turn heat to medium and warm milk until a soft boil (little bubbles on the sides and steam starts to form).When the milk is hot, remove from heat. Using a whisk- start adding the pistachio mixture, a little at a time into the milk. It’s very important to stir constantly until you achieve a unified mixture.Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. In this way you have a smooth cream without lumps and without chunks of cooked egg.If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back.&nbsp;Keep cooking on low medium heat until cream is thickened. When the cream is well thickened (it will stick to the back of a spoon and not drip off), remove from heat and add vanilla extract. Immediately pour it into a cold glass container. Important to remove the pistachio cream immediately from hot saucepan to prevent it from cooking longer.While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming a skin on the cream surface. Refrigerate at least 3 hours for it to set.The pistachio pastry cream will keep in the fridge for up to two weeks in an air tight container. Use the pistachio cream as a pastry, crostata, cake, or no bake pie filling.&nbsp;pastry cream, pistachio, Italian pastry cream, dessert, pistachio paste, pistachio creamAbsolutely loved this recipe and the instructions were easy to follow. I plan on making this again!ReplyCan I implement this to make a "pistachio flavored" cannoli?ReplyI would like to use ready-made pistachio paste, how many grams should I add?ReplyHi! Do you think this cream is thick enough for use as a macaron filling? Thanks!ReplyI made it using the metric measurements, and it came out very thick. I like the way it's' not too sweet.It's eventually going to to become gelato (machine arrives this week), so I will continue onto the gelato recipe when it arrives.I used pistachio paste (basically ground pistachios, nothing else) made it much easier to do.I also mixed the milk into the eggs, not the way mentioned in the recipe since it's the way I always made creme patissiere for the past 4 decades, and never do my eggs scramble (and easier to handle).Looking forward to the gelato.ReplyWhy not freeze the cream?Replysuper easy recipe that turned out so yummy!ReplyGreat recipe! The cream turned out delicious. I’m excited to make it again soon.ReplyFriend's Email AddressYour NameYour Email AddressCommentsEmail sent!

×Jump to RecipeSmooth and creamy with a real pistachio flavor- once you make this version of pastry cream with a pistachio twist, you will be hooked! You can even use it to fill the BEST Authentic Sicilian Cannoli, Baked Zeppole Di San Giuseppe Recipe (Italian), and Bomboloni Recipe (Italian Donuts with Cream Filling).Jump to:Leftover egg whites? Make Soft Italian Amaretti Cookies (Sardinian Recipe)!You can make this pistachio version, or the original vanilla recipe with a hint of lemon-&nbsp;Italian Pastry Cream. Even more decadent is the Italian Chocolate Pastry Cream (Crema...

Best Italian Pistachio Cream

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