pistachio cream

Crema al Pistacchio is the most delicious Italian Pistachio Cream made with pistachios, white chocolate and milk. Use it as a filling for doughnuts, pastries and cakes or simply spread it on bread or toast. Super quick and easy!

Italian Pistachio Cream (Crema al Pistacchio)

whole milk ((190 milliliters))

unsalted butter ((30 grams))

3.5 oz white chocolate ((100 grams/about 1 cup))

sugar ((icing sugar))

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.

Add the pistachios to a food processor with only 1/4 cup (80ml) of the milk and 1 tbsp of powdered sugar. Blitz for around 5 minutes until the pistachios turn into a smooth paste. You’ll need to stop the processor 3-4 times to scrape down the sides. You’ll notice the pistachio turn into crumbs first then it should form into a ball when it’s reached the paste stage.

Put the remaining milk (1/2 cup/125ml), butter and white chocolate in a clean saucepan and heat on a low heat until melted, set aside.

Transfer the pistachio paste to a blender and pour in the white chocolate mixture. Blitz until extra smooth and creamy (you can adjust the consistency with more milk if desired (there’s no need to heat the milk up first).

The pistachio cream will keep well in the fridge for 2 weeks. See notes for delicious ways to use it.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1628006450/gp8xeb0lnsekygbmd0md.mp4

Italian Pistachio Cream

Crema pasticcera al pistachio, pistachio Italian pastry cream, is one of the standard and most common ingredients used in Italian pastries and cakes. It’s the creamy, custardy filling in common Italian tarts, layer cakes, and pastries. Once you make this version with a pistachio twist you will be hooked!

Italian Pistachio Cream 

egg yolks, discard whites

sugar

45 g (1/3 Cup+ 1 tablespoon) of cornstarch

3.5 oz (100 gr) blanched pistachios

liter (2 Cups) of whole milk

vanilla extract

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. 

 Leave pistachio mixture in the blender. Cover and set aside. Start making the cream. 

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.

 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. 

 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. 

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.

It is just like the kind we eat in Italy!

Great recipe! The cream turned out delicious. I’m excited to make it again soon.

Follow this easy to make recipe for authentic pistachio cream! Anyone can make this delicious recipe.

super easy recipe that turned out so yummy!

If you love this recipe you will also love the pistachio gelato you can make with it!

I 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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655519739/jju3lcqumyc1fee3mhwh.mp4

Calling all pistachio lovers! This BEST Italian Pistachio Pastry Cream is smooth, decadent, and rich. With a few simple ingredients and 30 minutes time you can enjoy it too!

Best Italian Pistachio Cream

Pistachio cream is a mouthwatering variation of the classic custard. You can enjoy it by the spoonful or use it to fill your desserts!

Pistachio cream

Whole milk (room temperature) 3 cups

Egg yolks (room temperature) 4

Cornstarch ¾ cup

salt (optional)

Pistacchio paste ⅓ cup

Smooth and nutty, this pistachio cream is going to become your next obsession. It's so delicious and goes with so many other dishes.

Pistachio Cream

pistachios

whole milk

salted butter

white chocolate

icing sugar (powdered sugar)

I always start by boiling the shelled pistachios for 3 minutes to soften them. Then drain them and set them on a clean tea towel to dry.

Then use the tea towel to rub the pistachios to loosen the skins. You want to separate the pistachios from the skins. This step does take a little time but I promise it’s worth it. If you don’t remove the skins your pistachio cream won’t be lovely and vibrant green and will taste slightly more bitter, not in a bad way, it’s still good! But this way is really really good. Once you’re done, pop the pistachios into a food processor and discard the skins. 

Add the icing sugar and just a splash of milk. Blend for around 5 minutes until the pistachios turn into a smooth pistachio paste, scraping down the sides every minute or so. Be patient – to begin with, it will resemble breadcrumbs but eventually, it will turn into a paste – this is important.

Meanwhile, pop the butter, white chocolate and the rest of the milk into a heatproof bowl set over a pan of gently simmering water. Allow to melt slowly, stirring every now and then. Once melted, remove from the heat.

Scoop the pistachio paste into a blender and then pour in the melted white chocolate mixture. Blend until extra creamy and silky smooth.

Made this pistachio cream recipe, super easy and so delicious.

I was in a bit of a desperate situation as the store I usually buy pistachio cream from had sold out. Found this recipe and after testing it I don’t think I’ll ever be using store bought again - this recipe was excellent! My advice is to follow it exactly to the word of the instructions, as every step here is key in producing an exquisite end product. Thank you for this recipe!

I made this and it came out delicious. Thank you so much
 Gonna use it as a macron filling

How much does this make? It says one large jar but that could mean anything? Looks delicious too!

This is delicious! Just made it. Not too sweet, perfect on sourdough toast!

This is not about the recipe, but your answer.  Pistachio butter CAN also be sweet. I have a 2.2 lb tub of Sweet Gusto Etna Pistachio Butter from Italy (using pistachio’s from Brontë) that I bought on Amazon - took six weeks to arrive, but worth it every penny!

Taste good mine came out less thicker than i wanted it too but i can just easily add more melted white chocolate to make it thicker

I haven’t tried the recipe yet but it looks so easy to do. 
My query is, can you use this pistachio cream in Dubai Bars? I use Peanut Butter at the moment as I can’t find anywhere in Glasgow that sells it.

I just made this and it's delicious. I doubled the recipe and used half &amp; half instead of whole milk as I didn't have any. Came out perfect. My question is after it's been refrigerated, how do you recommend getting it back to a pourable consistency?

amazing creamy and delicious however i recommend not using all the milk if you need a more creamy and thicker consistency.

This delicious pistachio cream is the perfect topping for toast, cake, ice cream and more!

Homemade Pistachio Cream Recipe

milk

butter

Place the sugar in the jug of your Thermomix and grind it for 20 seconds at speed 7.

Add the pistachios and grind again for 20 seconds, this time at speed 8. Repeat this process a second time if necessary.

Add the white chocolate and grind for 20 seconds at speed 8 again.

Now add the milk and butter and mix for 10 minutes/50C at speed 3.

Once ready, pour it in a jar and place it in the fridge until cold.

This homemade pistachio spread is a lighter version of the popular Pistachio spread. It delivers a rich, nutty flavor, a gorgeous green hue and a creamy consistency with fewer calories, fat, and sugar. Making your own spread is surprisingly easy, all you need are a few ingredients and a food processor.

Homemade Pistachio Spread Recipe- lower calorie & sugar free

sugar chocolate

coconut oil

100-125 ml milk (light/higher protein milk

salt

Blanch and peel the pistachios: Bring a pot of water to a boil. Add pistachios and blanch for 30 seconds, then drain and rinse with cold water. Peel off the skins by rubbing them between your fingers or using a kitchen towel.

OPTIONAL (but recommended) Roast the pistachios: Preheat your oven to 160°C (320°F). Spread the peeled pistachios on a baking sheet and roast them for about 5 minutes. This helps to release the natural oils and enhance the flavor. Let the pistachios cool for a few minutes.

Transfer the cooled pistachios to a food processor or high-powered blender. Start by pulsing to break them down, then blend on medium/high speed until a paste forms. This may take a few minutes. Scrape down the sides as needed.

Melt the white chocolate and coconut oil using a double boiler or microwave in short intervals, stirring frequently. Add the melted white chocolate to the pistachio paste and blend until a smooth and creamy texture is formed.

Add the monfruit icing sugar, salt and 1/4 cup milk and blend. At first a thick paste will form but add more milk (1 tbsp at a time) and eventually a smooth creamy spread will form.

For a thinner spread, add milk (dairy or plant-based) 1 tbsp at a time, blending in between until you reach your desired consistency. Be careful not to add too much at once.

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