No Fuss Pistachio Pastry Cream Food

NO-FUSS PISTACHIO PASTRY CREAM

No-Fuss Pistachio Pastry Cream image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h15m

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
Pinch of coarse salt
1 large egg yolk
1/4 cup pistachio paste, such as Love'n Bake
1/2 cup whole milk

Steps:

Whisk together sugar, cornstarch, salt, egg yolk, and pistachio paste in a small saucepan. Gradually whisk in milk until smooth. Cook over medium, stirring constantly, until mixture comes to a boil, about 5 minutes. Let boil 1 minute, still stirring constantly. Pour through a fine-mesh sieve into a small bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface, and refrigerate until firm, at least 2 hours and up to 1 day.

PASTRY CREAM

Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories World Cuisine Recipes European French

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

PISTACHIO PUFFS

Pistachio Puffs image

Our Home Economists added an Irish touch to these traditional dessert treats-with mouthwatering results! The old-fashioned pastry mixes up quickly before baking. Then a smooth green filling of whipped cream and pistachio pudding fills the round shells easily -thanks to a simple instant mix.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 8

Ingredients

1 cup water
1/2 cup butter, softened
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
1 package (3.4 ounces) instant pistachio pudding mix
1-3/4 cups whipped topping

Steps:

In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. , Add 1 egg at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. , Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs; remove soft dough from inside with a fork. Prepare pudding according to package directions for pie; fold in whipped topping. Spoon into cream puffs.

Nutrition Facts :

PASTRY CREAM FOR PISTACHIO DACQUOISE

Pastry Cream for Pistachio Dacquoise image

Use this pastry cream to make our Pistachio Dacquoise.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup sugar
2 large egg yolks
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk

Steps:

Whisk together 1/4 cup sugar, the yolks, and salt in a medium bowl. Whisk in cornstarch 1 tablespoon at a time.
Bring milk and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg-yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan; bring to a boil, whisking constantly.
Cook, whisking, until very thick, 2 to 3 minutes. Pour through a fine sieve into a bowl; discard solids. Press plastic wrap onto surface; refrigerate until completely chilled, at least 1 hour and up to 3 days.

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