Pistachio pastry cream
The first recipe is custard with pistachios.
It’s made by boiling 2 ½ cups of milk. Then add 4 oz of chopped unsalted pistachios to the hot milk and let them soak for 30 minutes.
Filter everything with a strainer and then add 4 whipped egg yolks with 5 oz of sugar, mixed with 1 ½ oz of sifted flour.
This mixture is then cooked like a classic custard until it reaches the right consistency.
Pistachio spreadable cream
An alternative to this cream is the thicker one, typically to be spread.
It’s made with just 3 ingredients: 4 oz of Bronte pistachios, 3 tablespoons of milk and 2 oz of sugar.
You have to blend the pistachios and sugar in a mixer. The pistachios must release all their fatty part. Then add a few tablespoons of milk until they reach a thick and creamy consistency.