Name: Pistachio Mousseline
Yield: Makes 1 lb 7 oz/650 g
Ingredients: italian buttercream; food color; pastry cream; pistachio paste

Preparation info

Appears in

Published 2015

Ingredients

Ingredient	U.S.	Metric
Italian Buttercream

Method

Combine the buttercream and pistachio paste in a bowl and mix with a rubber spatula until well combined.
Fold in the pastry cream. Do not overmix.
Add a very small amount of food color, if you like.
Reserve under refrigeration, with plastic wrap directly onthe surface of the mousseline, until needed. This will keep for up to 3 days.