How to Make Pistachio Cream Filling

The first thing you will need to do is prepare the pistachios. If they have their shells on, you will need to shell them. If they still have their skins, they will need to be removes. To do this, you will need to soak the pistachios in water for about a minute. After this time has passed, you will be able to easily remove the skins by rubbing them between your fingers. Once the skins are completely removed, dry them thoroughly on paper towels.

Place the pistachios in a blender or food processor. Process them until you have a fine paste . This step may take about 5 minutes. If necessary, stop and then process again until the paste is finer. When you stop, make sure you use a spatula to take the pistachio paste from the sides of the container. Stir it into the rest of the paste and continue processing until you have an even consistency.

Add the sifted powdered sugar to the blended pistachios and continue processing until everything is well integrated. It is important to note it will not yet be creamy, so don't keep processing it unnecessarily.

Once the sugar and pistachios are mixed together, you will need to start adding the milk. Keep the processor running and slowly pour the milk into the mixture so that it becomes smooth and creamy. This will be harder to achieve if we put it all in at the same time.

If you want the cream to have an even more luxuriant consistency, the take the butter and melt it gently in a saucepan or microwave. Slowly add this to the processor similar to how you added the milk. You can also add vanilla if you want to give a more delicious aroma. Add a pinch of salt to taste.

It is important to adjust to taste. If you think the cream is too thick, then you can add a little more milk until you get the consistency you prefer. Once you have reached this point, your pistachio cream is ready

Finally, you should add the pistachio cream to a jar that you can seal airtight. This will help you to keep it for longer and to ensure it maintains its consistency- Store it in the refrigerator where it can last up to 2 weeks. When using it, you can add pieces of pistachios. You may need to stir it a little to ensure consistency.

This cream is perfect for filling cannoli, the traditional Italian sweet. However, it is very versatile and can be used for a variety of sweets and desserts. It can be spread on top of a cookie or even mixed into a coffee with cream for a pistachio frappe. Its preparation process is very easy and it can last several days in the refrigerator. The longer you let it rest, the better the ingredients will blend.

If you like this pistachio cream filling, you will love our recipe on how to make homemade Kinder Bueno filling.

If you want to read similar articles to How to Make Pistachio Cream Filling, we recommend you visit our Recipes category.

Tips

• For the perfect cream, choose fresh pistachios. This will help to give the flavour more intensity.
• If you choose unsalted pistachios, it will be easier to control the saltiness since you can add, but not take away.
• You can roast the pistachios before processing, this will enhance the flavor.
• It is possible to grind the pistachios at high speed and add a little sunflower or olive oil instead of butter to make the texture creamier.
• When processing pistachios, make sure they are at room temperature. If they are cold, they will take longer to process and the cream may become lumpy.
• If you want the cream to be thinner, but you don't want to add more milk, you can add a little water.
• A good idea is to use a natural sweetener such as coconut sugar or honey, as the flavor will not overpower the pistachios and it is a healthier option.
• Add a little vanilla or almond if you want a more intense flavor.
• Let the cream sit in the refrigerator for at least an hour before eating so that the cream softens and the flavors blend better.
• Use it to spread on your favorite cookies, sweets or toast. You can use this same spread to make ice cream or use it as a topping.