Pistachio Cream (Lighter Pastry Cream Recipe)
A lighter, pistachio flavored Italian pastry cream.
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
Serving: 1 | Calories: 67kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 19mg | Sugar: 1g
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