The pistachio cream is suitable for filling cakes, pastries (for stir the cream puffs with whipped cream). The recipe I saw from Veronika and honestly thought I could play at home. Why does it take the cream thickens a bit, but I assure you that if you like the pistachio cream, you will love this cream.
INGREDIENTS:
100 grams of chopped pistachio
600 ml milk 4 egg yolks 125 gr sugar medium
35 gr flour 00 gr
15 cornstarch 1 vial
vanilla flavoring (optional)
PROCEEDINGS
The pistachio is to use an unsalted pistachios, if you can not find it purchased already chopped pistachios that are in the Department of products for desserts.
Heat in a thick-bottomed pan milk (must be boiling, take the test with your finger) and add crumbled pistachios. Let rest for 30 minutes with a lid.
Meanwhile, beat the egg yolks with sugar,
add the flour and cornstarch.
Passare il composto con un colino e raccoglierlo in una ciotola.
Portare ad ebollizione il latte al pistacchio così ottenuto.
Unire a filo il latte al pistacchio intiepidito al composto con le uova.
Mescolare i due composti e aggiungete la fialetta di aroma vaniglia per dolci.
Versare il tutto in una pentola e far cucinare a bagnomaria. Mescolare di continuo fino a fare addensare la crema.
Lasciate raffreddare completamente
e mettete la pistachio cream in the fridge for a couple of hours to rest before use.
With this recipe I participate in the contest Catherine .
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