Crème aux Pistaches

Pistachio Cream

Preparation info
  • Makes

    1.5 kilogram

    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 100 milliliters ( ounces) whole milk
  • 60 grams (2


Prepare your mise en place.

Combine the milk, sugar, and pistachio paste in a medium heavy-bottomed saucepan over high heat. Bring to a boil, stirring frequently with a heat-proof spatula. Remove from the heat.

Combine the egg yolks and pastry cream powder in a small stainless-steel mixing bowl, whisking until completely smooth. Whisk in one-third of the hot milk mixture