Pistachio Pastry Cream – Diplomat Cream

Makes: 900 to 1100 grams

I f 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.

 

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