Pistachio Cream

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2/3 cup

All-Purpose Flour

1/2 cup

Granulated Sugar

1 cup

Unsalted Pistachios

2 cups

Milk

3 Tbsp

Extra-Virgin Olive Oil

3

Eggs

Cooking Instructions

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Step 1

Mix Eggs (3) yolks with Granulated Sugar (1/2 cup) using an electric hand mixer for the pistachio cream.

Step 2

Add All-Purpose Flour (2/3 cup) and Milk (1/3 cup) and stir using a low speed until the flour dissolves.

Step 3

Warm up Milk (1 2/3 cups) on a low heat.

Step 4

Crush the Unsalted Pistachios (1 cup) using a blender then use a mortar and pestle to mix with Extra-Virgin Olive Oil (3 Tbsp) .

Step 5

Once the milk is warm (not boiling), add the pistachio and use the electric mixer on a low speed to combine.

Step 6

Add the egg mixture and continue to combine. Transfer the cream into a bowl and seal the bowl with glad wrap making sure it completely covers the top. Put the cream in the fridge for at least an hour.

Step 7

Fill the cream in a cannoli shell, eclair, cream puff, or your favorite pastry.