Granulated Sugar (1/2 cup)
using an electric hand mixer for the pistachio cream.
All-Purpose Flour (2/3 cup)
Milk (1/3 cup)
and stir using a low speed until the flour dissolves.
Milk (1 2/3 cups)
on a low heat.
Unsalted Pistachios (1 cup)
using a blender then use a mortar and pestle to mix with
Extra-Virgin Olive Oil (3 Tbsp)
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.