This Crema al Pistacchio is the hidden gem of Italian cuisine! It can be used to fill cakes and pastries or simply enjoyed with a slice of toast or alongside pancakes or waffles. We love using this cream to fill French macarons and cream puffs.
Pour the pistachios into boiling water and let boil 4-5 minutes. Drain and rub well with a coarse kitchen towel to loosen the skin. Remove and discard all skin.
In a food processor, add the peeled pistachios, 1 tbsp powdered sugar, and 1/4 cup of milk. Blend until smooth and pasty.
In a small saucepan, combine the remaining 1/2 cup milk, butter, and white chocolate and melt over low heat. Set aside.
Combine the two mixtures in the blender, adding milk as needed to smooth.
Use the pistachio cream in the cake or pastry of your choice, or transfer it to a container and store it sealed in the fridge for up to 2 weeks. This recipe makes 1 cup of Italian Pistachio Cream.
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