Homemade pistachio cream recipe, perfect for filling your brioches and decorating your cakes. Pistachios are a versatile ingredient that I love to use in both sweet and savory recipes.
Announcement
This pistachio cream will add a special touch to your desserts. Here’s how to prepare it:
Ingredients :
- 200 g of pistachio paste
- 80 g soy cream for whipping (or full-fat cream)
- 150 g chopped white chocolate
Preparation :
Finely chop the white chocolate and put it in a bowl.
Add the pistachio paste.
If you want to add texture, you can also incorporate finely chopped pistachios.
Pour the soy cream into a saucepan and bring it to the boil. As soon as it boils, remove from heat.
Pour the boiling cream over the chocolate and the pistachio cream, then mix gently until you obtain a smooth and shiny cream.
Let cool at room temperature for a few minutes, then refrigerate for at least an hour.
Take the cream out of the refrigerator and beat it with an electric mixer for a few minutes, until it becomes even smoother and velvety.
Leave to cool for 20 minutes before using it in your recipes.
Conservation :
Homemade pistachio cream can be stored in the refrigerator for 4 to 5 days in tightly closed jars.
You can use it to top cakes, cupcakes, or any other dessert of your choice.