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.
Pistachio Crème Pâtissière
Course: DessertCuisine: FrenchDifficulty: Easy5
minutes15
minutesAlternatively you could flavour it with the classic vanilla bean, chestnut puree, ground coffee or a number of other flavours.
Ingredients
4 egg yolks
60 g caster sugar
1 tbsp pistachio paste
25 g plain flour
2 tsp cornflour
280 ml milk
Directions
- Beat the eggs yolks and sugar until pale and slightly thickened.
- Whisk in the pistachio paste and flours until smooth.
- Gently heat the milk in a saucepan until it jus starts to boil.
- Pour a little of the warm milk into the egg mix and whisk to temper the egg mixture.
- Slowly whisk the renaming milk into egg mixture.
- Pour the entire mixture back into the saucepan, stirring continuously until thick.
- Remove the pan from the heat, pour into Tupperware and place clingfilm directly onto of the crème pâtissière to stop a skin from forming. Store in the fridge until you’re ready to use.
