Name: Crème aux Pistaches (Pistachio Cream)
Prep time: 1 h
Total time: 1 h
Yield: Makes 1.5 kilogram (3⅓ pounds)
Cuisine: French
Ingredients: 200 grams (7 ounces) sugar; 200 grams (7 ounces) egg whites, at room temperature; 320 grams (11¼ ounces) unsalted butter, at room temperature; 1 teaspoon pastry cream powder; 35 grams (1¼ ounces) pistachio paste; 60 grams (2 ounces) sugar; 4 large egg yolks, at room temperature; 100 milliliters (3½ ounces) whole milk

Preparation info

Makes
1.5 kilogram

Difficulty
Medium
Ready in
1 hr

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

100 milliliters (3½ ounces) whole milk
60 grams (2

Method

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