Spreadable Pistachio Cream: The Indulgent Recipe You Won’t Be Able to Resist…
Pistachio cream has always been among the favorite fillings in modern pastries, whether homemade or professional. The pistachio flavor , in fact, is particularly popular and always drives everyone crazy, from the oldest to the youngest. Accomplice certainly its deep green color but certainly also its roasted taste, delicate, sweet and enveloping.
Ingredients :
- 200g (7 oz) pistachios (unsalted, whole, shelled and peeled/skinned)
- 250ml (1 cup) double cream (heavy cream)
- 200g (7 oz) white chocolate
- 60g (4 tablespoons) unsalted butter
- 55g (1/4 cup) glucose syrup (corn syrup)
How to prepare Spreadable Pistachio Cream:
- First shell and peel the unsalted pistachios.
- It is important to remove not only the shell but also the husk, so the end result will be a bright green color, less bitter and above all more velvety.
- Place the pistachios inside a glass blender or food processor and blend for about 5 minutes at maximum power until a thick, smooth and homogeneous paste is obtained.
- You can help yourself with a drop of cold water if necessary to help the final result.
- Next, in a small saucepan, add milk and glucose. Move everything to the fire and bring to a boil.
- As soon as the cream then, has reached a boil, we can add the pistachio paste previously prepared together with the white chocolate. Stir everything and continue cooking over a gentle heat for about 5 min, stirring continuously being careful not to burn the bottom.Move everything off the heat and add cold butter. With the help of a whisk, we stir everything vigorously until the mixture is smooth.
- Allow the mixture to dissolve slightly then wait a few minutes. Then move the mixture inside an airtight or stoppered glass and let it rest in the refrigerator for at least 2 hours.
- The pistachio cream is ready to be consumed, perhaps as an accompaniment to a slice of toast or in using as a filling for brioche, tarts, etc. etc.
Bon Appetit!
