Pistachio pastry cream. You might need to double this batch

Pistachio pastry cream. You might need to double this batch

7/26/2021, 12:01:59 AM
Pistachio pastry cream. You might need to double this batch because I guarantee you’ll be eating it by the spoonful before you even get the chance to fill your choux pastries. It’s that good! 🤤 Enjoy! Recipe for the choux can be found in my previous post. 1.5 cups full cream milk. 4-5 Tbsp pistachio butter. Pinch of salt. 1 tsp Vanilla bean paste (optional). 4 Tbsp caster sugar. 2 eggs yolks 3 Tbsp corn flour. 1 Tbsp unsalted softened butter. To begin, in a bowl whisk together the egg yolk and sugar until well incorporated. Add the corn flour and whisk until combined. Set aside. In a small sauce pan over medium heat, add the milk, pistachio butter, vanilla and salt and heat until almost boiling. Once it almost comes to the boil slowly pour half the milk mixture into the yolk mixture stirring quickly so the hot milk doesn’t cook to yolk. Now return the yolk and milk mixture back into the saucepan to the remaining milk and place it back over medium heat, constantly whisking until a thick custard like consistency forms. Stir in the butter until it’s melts then transfer your pastry cream to a bowl and cover immediately with cling wrap to prevent a skin forming on the surface. Allow it to cool entirely and refrigerate before piping it into your choux pastry. Or just enjoy on its own with a spoon cause it’s that good! @marys _kouzina . #maryskouzina #bake #sweet #sweets #delicious #choux #yummy #pastrycream #baking #pistachio

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