If you love pistachios, you’re going to love this Pistachio Pastry Cream, which can also be turned into Pistachio Diplomat Cream, which is a lighter version.
It’s so incredibly delicious—truly a mouthful of deliciousness!
Normally, when you toast nuts in the oven, it’s done at a high temperature. However, I prefer to just warm them at a low temperature. Although it takes longer—about 45 minutes—the result is worth it. Warming the pistachios at a low temperature keeps the pistachios nice and green while gently removing excess moisture, which ultimately gives you a much more flavorful and vibrant pistachio paste that forms the base of this luscious pistachio pastry cream.
When combined with pastry cream and light whipped cream, the result is a velvety texture that’s perfect for filling éclairs, sweet rolls, or layering in your favorite cakes.
I hope you love it as much as I did.
Try this filling with my recipe for Soft Bakery Buns that you find in the “Sweet dough” category.
Before you start
