Mix Egg (3) yolks with Granulated Sugar (90 gram) using an electric hand mixer for the pistachio cream.
Add All-Purpose Flour (80 gram) and Milk (100 milliliter) and stir using a low speed until the flour dissolves.
Warm up Milk (400 milliliter) on a low heat.
Crush the Unsalted Pistachios (120 gram) using a blender then use a mortar and pestle to mix with Extra-Virgin Olive Oil (3 tablespoon).
Once the milk is warm (not boiling), add the pistachio and use the electric mixer on a low speed to combine.
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.
Fill the cream in a cannoli shell, eclair, cream puff, or your favorite pastry.