Crème pâtissière or pastry cream as it known in England, is an essential custard recipe to add to your baking repertoire. This recipe is for pistachio flavoured crème pâtissière but you could flavour it with the classic vanilla bean, chestnut puree, ground coffee or a number of other flavours.
I use this to make pistachio flavoured crème diplomate, which I use this as a filling for my doughnuts. To make this, gently fold together 1 part crème pâtissière with one part whipped cream. Crème diplomate is pro. baker’s tool for pastry cream that won’t collapse. The result is a deliciously silky cream that doesn’t feel dense or fatty.