Pistachio pastry cream is a rich custard made with real pistachio paste, egg yolks, and whole milk. This versatile filling is perfect for cakes, tarts, éclairs, and layered desserts. Known for its smooth texture and nutty flavor, this classic French-style crème pâtissière is easy to prepare and ideal for baking projects that require a stable and flavorful cream. Use this pistachio cream to elevate any dessert with a professional-quality finish.

This pistachio pastry cream is smooth, rich, and full of nutty flavor—perfect for filling tarts, cakes, éclairs, or using as a base in layered desserts. Made with real pistachio paste and a classic custard base, it’s a versatile and decadent recipe that elevates any dessert.

Ingredients

2½ cups (600g) whole milk
5 large egg yolks
½ cup (100g) granulated sugar
6 tablespoons (85g) unsalted butter
2 teaspoons vanilla extract
3 tablespoons cornstarch
1½ tablespoons all-purpose flour
½ cup (8 tbsp) pistachio paste
½ teaspoon salt

Instructions

Prepare the Egg Mixture:
In a medium bowl, whisk together the egg yolks, cornstarch, flour, and salt until a thick paste forms. Set aside.
Heat the Milk:
In a saucepan, combine the milk, sugar, and vanilla extract. Warm over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Temper the Eggs:
Slowly drizzle a small amount of the hot milk mixture into the egg yolk paste, whisking constantly to avoid curdling. Gradually add the rest of the milk while continuing to whisk.
Cook the Pastry Cream:
Pour the entire mixture back into the saucepan. Cook over medium heat, stirring constantly, until the cream thickens and begins to bubble. Once thick bubbles form, cook for 1 minute more while stirring.
Strain and Finish:
Remove from heat and strain the pastry cream through a fine-mesh sieve to remove any lumps.
Add Butter and Pistachio Paste:
Add the butter, one piece at a time, stirring until fully melted and incorporated. Stir in the pistachio paste until well blended.
Cool and Store:
Transfer the pastry cream to a bowl and press a piece of plastic wrap directly against the surface to prevent a skin from forming. Chill for at least 2 hours or until fully set. Refrigerate until ready to use.

Tips

Whisk constantly while cooking to avoid lumps.
Use high-quality pistachio paste (100% pistachio) for the best flavor.
Sift the cornstarch and flour to ensure a smooth mixture.
If the cream becomes too thick when chilled, whisk it briefly to restore creaminess.

Variations and Substitutions

No pistachio paste? Blend shelled pistachios with a touch of oil into a fine paste as a substitute.
Nut-free version: Skip the pistachio paste and use vanilla bean paste for a classic crème pâtissière.
Dairy-free option: Substitute with plant-based milk and butter, but note that texture and flavor may vary.
Flavored pastry cream: Add a dash of orange blossom water or almond extract for a unique twist.

FAQs

Can I make pistachio pastry cream in advance?
Yes, it keeps well in the fridge for up to 3 days. Keep it tightly covered with plastic wrap touching the surface.

Why do I need to strain the cream?
Straining removes any tiny bits of cooked egg or flour lumps, resulting in an ultra-smooth texture.

Can I freeze it?
Freezing isn’t recommended—it may cause the texture to break down when thawed.

What if my pastry cream is too thin?
It may need a few more minutes of cooking. Make sure it reaches a thick bubble stage before removing from heat.

Serving Suggestions

Use as a filling for choux pastry, tart shells, layer cakes, or donuts.
Pipe into mini tartlets and top with chopped pistachios or fresh berries.
Swirl into whipped cream or fold into mousse for a lightened version.
Serve in cups as a standalone dessert with crushed pistachios and chocolate shavings.

Why You’ll Love This Recipe

Creamy, smooth texture with a rich pistachio flavor.
Perfect for filling or layering in elegant desserts.
Easy to make ahead, ideal for planning in advance.
Adaptable to other flavors with simple ingredient swaps.
Balanced sweetness that highlights the nuttiness of pistachios.