Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSHomemade Gnocchi
Baked Ricotta Cheesecake
Spinach Ricotta Pie
Neapolitan Pizza
Apple Crumble
Pasta Alla Norma
Fried Ravioli
Limoncello
Mini Cake
Spaghetti Vongole
Shrimp Scampi
Fried Calzone with Ham and Mozzerella
Homemade Pizza Dough
Panzerotti Puglies
Pappardelle with Wild Boar Ragu
Lasagna
Recommended Recipes
{{name}}