Pistachio Cream (Light Pastry Cream Recipe)
Pistachio cream is dreamy, pastry cream filling flavored with pistachio. Use it for zeppole di San Giuseppe, inside donuts, in meringues, or simply on its own as dessert!
If you’ve ever traveled to Naples, Italy, chances are you either saw, or visited, Gran Caffè Gambrinus located in one of the most popular areas of the city. They are famous for their pastries and desserts like this pistachio cream.
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I love this historic coffee house, and always stop by when I’m in Naples.

You know the whole, “pay it forward” thing that happens in coffee shops and drive-throughs? Well, this is where it is claimed that this ongoing act of kindness began. Gran Caffè Gambrinus also has a large variety of incredibly delicious pastries, and many hot and cold beverages to choose from. One of these pastries is a pistachio flavored zeppole di San Giuseppe.
Although Gambrinus’ version includes a sort of icing on top of the zeppola before piping the cream.
Make these chocolate topped profiteroles and fill them with this recipe for a change!
I didn’t feel it was necessary, and was a step that I omitted, making it easier and quicker to create.
This pistachio cream is made with a combination of classic crema pasticcera or pastry cream (which fills the zeppole), cream of pistachio, and lightly sweetened whipped cream.
As you probably know, pistachios are rather pricy, so cream of pistachio is also a bit on the pricy side, however, you only need a small amount for this pistachio cream recipe. I used this top quality cream of pistachio which comes from Sicily (you can make your own from scratch using this pistachio paste recipe, though). This product has no palm or hydrogenated vegetable oils. It’s also made from Sicilian nuts, which are the best.
All the other ingredients needed for this recipe are ones you will probably have on hand. I hope you’ll give my pistachio cream recipe a try. It’s even good in coffee; another Gambrinus gem! Their presentation in this glass is tops!
Have you ever had the original zeppole di San Giuseppe?
You’ll discover just how delicious this recipe is, and how many ways you can use it.
Pistachio Cream Recipe
inspired by Grand Caffè Gambrinus makes 16 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- prepared crema pasticcera, chilled
- cream of pistachio
- heavy whipping cream (the highest fat you can find)
- powdered/confectioner’s sugar
- chopped pistachios (unsalted)
- (optional: green food coloring)
Directions
Mix one half of the pastry cream recipe with 1 large tablespoon of the cream of pistachio. Add the food coloring if using, and fold gently.
Whip the cream and confectioner’s sugar until very stiff.
Fold the whipped cream into the pastry cream mixture until uniform in color.
Assembling the Zeppole
Prepare the zeppole by filling the center with the plain pastry cream, as in the original recipe, but pipe the top with the pistachio cream.
Then sprinkle with chopped pistachios.
Serve right away, or else refrigerate them for a short time.
Pistachios are only one of the very popular nuts in Italy, accompanying hazelnuts, pine nuts and chestnuts, to name a few. Italians are nuts about nuts!
If you make this, let me know what you think in the comments below.
Check out my friend Jill’s post on pistachio macarons!

Pistachio Cream (Lighter Pastry Cream Recipe)
Special Equipment
- 1 2D tip
Ingredients
- ½ recipe of the prepared crema pasticcera chilled, see recipe below
- 1 Tbsp cream of pistachio heaping, see notes
- 8 oz good quality heavy whipping cream the highest fat you can find
- 1 Tbsp powdered/confectioner's sugar
- 1 pistachios unsalted, chopped (or more if desired)
- 2 drops green food coloring (OPTIONAL)
Instructions
- Mix one half of the pastry cream recipe with 1 large tablespoon of pistachio cream. Add the food coloring if using, and fold gently.
- Whip the cream and confectioner's sugar until very stiff.
Fold the cream into the pastry cream mixture until uniform in color. - Prepare the zeppole by filling the center with the plain pastry cream, as in the original recipe, but pipe the top with the pistachio cream, then sprinkle with chopped pistachios.
Notes
- Only add food coloring if you need the green color to be more prominent.
- Cream of Pistachio (use code CHRISTINASCUCINA10 for 10% discount on your entire order).
Nutrition
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Hi Christina! I recently returned from Vienna with 2 jars of DESPAR Premium pistachio cream bc I love pistachio flavour but had no idea what to do with it lol! My travel companions are coming for dinner Saturday and I am going to attempt these as a surprise dessert! Thank you so much!
Quick question – for another time, could I simply fill cream puffs with the pistachio filling?
Thanks again – I will let you know how I did – 🤞🏻🤞🏻🤞🏻
Hi Anita, god for you! I wouldn’t fill the cream puffs with the filling on it’s own as it will be WAY too rich and over done. Maybe try mixing some into freshly whipped cream?