Pistachio Pastry Cream

If you are a pistachio lover like me, this homemade pistachio pastry cream is going to knock your socks off. Rich, creamy, and full of intense flavor, this is the ultimate addition to any pistachio dessert.

Pistachio Cream is a decadent filling used in many different desserts. It is basically pastry cream mixed with pistachio paste - so all the flavor comes from real pistachios. It's great to pipe into things like filled donuts and cream puffs, or on top of things like layer cakes and tarts.

Pistachio Pastry Cream vs Pistachio Cream

People often get confused between these two things.

This is pistachio pastry cream - a decadent filling that is basically custard mixed with pistachio butter. This is the one often used in pastries and desserts.

The second is more of a pistachio spread; it tastes like a pistachio version of Nutella and is better to use as a topping or sweet spread. I use it to top my pistachio cheesecake.

Ingredients

It takes relatively simple ingredients to make pistachio cream. It's really just custard with pistachio butter.

• Milk - I strongly recommend using whole milk for this recipe as you'll need the fat content to make a thick, creamy custard.

• Egg Yolks - We only need the yolks, not the egg whites for this recipe. But you can save the whites to make something else.

• Sugar - Use extra fine white sugar (caster sugar in the UK).

• Vanilla - You can use vanilla extract or vanilla bean paste.

• Cornstarch - This will help to thicken the pastry cream and prevent it from being too runny to hold its shape in your desserts.

• Flour - Serves the same purpose as the cornstarch. If you want to you can leave it out and add a little extra cornstarch.

• Butter - You can make this recipe without the butter but it makes it extra creamy and flavorful.

• Pistachio Paste - You can either buy pistachio paste online or make your own using just pistachios and a food processor. Read my blog post on how to make your own pistachio paste.

• Salt - The amount of salt you use is up to personal preference, but I feel like it really helps to bring out that amazing pistachio flavor!

See recipe card for quantities in both cups and grams (though I always recommend weighing your ingredients with a kitchen scale).

How to Make Pistachio Cream

First, we will make a standard pastry cream, then we will add the pistachio paste at the end to transform it into a delicious pistachio cream.

• Start by adding the egg yolks to a large mixing bowl along with the cornstarch, flour, and salt. Whisk together into a thick paste and set aside.

• Pour the milk, sugar, and vanilla into a saucepan over medium heat, stirring occasionally.

• Once the milk starts to get warm, pour a small amount of it into the egg yolk mixture and whisk it in. Then drizzle the rest of the milk in slowly, whisking as you go, until it is all added. It's important to do this slowly so the heat from the milk doesn't scramble the eggs.

• Note, if you can't pour with one hand and whisk with the other, just add a little bit at a time and whisk in between.

• Once all the milk has been added, pour the whole mixture back into the saucepan and continue to heat, whisking constantly. You don't want to whisk vigorously - we're not trying to incorporate air. You just want to whisk enough to keep the mixture constantly moving so it doesn't burn on the bottom of the pan.

• Let it come to a boil, once thick bubbles are bursting on top of the surface, boil for one minute. The custard should be thickened enough that you can coat the back of a wooden spoon and draw a line in it.

• Remove from the heat and pass the pastry cream through a sieve into another bowl to remove any lumps.

• Add the butter, one small chunk at a time, whisking until incorporated before adding the next chunk.

• Once all the butter is added, add the pistachio paste and mix it in completely.

• Cover with plastic wrap, making sure the plastic is touching the surface of the pistachio pastry cream, and let cool for at then refrigerate for at least two hours, preferably overnight, to let the flavors meld.

Storage

Store your pistachio pastry cream in the fridge for up to 3 days. Make sure it is covered in plastic wrap that touches the surface of the pistachio cream - this will prevent it from forming a skin.

More Pistachio Desserts

I have a LOT of pistachio dessert recipes on this site, here are just a few: