Pistachio Crémeux
Pistachio Crémeux
Pistachio crêmeux is a simple filling to make with only 6 ingredients and perfectly highlights pistachio flavour!
If you’re looking to fill choux buns, eclairs, or layer cakes, then this a great filling to use as it is stabilised with gelatin, which means it will hold its shape well at room temperature. It is also beautiful for decorative piping work. If using it in a cake, I like to alternate it with buttercream just to add some support as this is better as a filling rather than coating an entire cake.
For this recipe, pure pistachio paste is really ideal as it will give the best colour and natural pistachio flavour with no oils or sugars added.
If you’re looking for other crémeux recipes, then try my dark chocolate or caramel versions!
Ingredients
Method
Into a small bowl, add the powdered gelatin and cold water. Set this aside to bloom for 5-10 minutes. If using leaf gelatin, simply soak it in cold water.
Add pure pisatchio paste into a tall jug and place a sieve over the top. I find it is best to use pure pistachio paste as there is no added sugar or oils, but if you can't get hold of it, then you can try it with pistachio cream from the supermarket - but I can't guarantee the same result!
Into a medium saucepan, add the cream and milk. Note the fat percentage of the cream you are using as a lower fat cream will result in a slightly softer crémeux. I am using a 48% fat cream (UK double cream) so that is why I cut the recipe with a little bit of whole milk. If you are using a lower-fat cream, then you could test the recipe without milk and just use 325g of cream and see which texture you prefer.
Place the cream mixture on a medium-low heat. Meanwhile, whisk together the egg yolks and sugar in a small bowl to combine.
Once the cream is steaming, slowly pour it over the egg yolk mixture and whisk to combine.
Pour the entire mixture back into the pan and whisk constantly until it reaches 82C/180F on a digital thermometer. Be very careful here as you risk scrambling the mixture if you cook it too long or don't whisk enough.
Immediately remove it from the heat once at temperature and pour it through the sieve, over the pistachio paste. Then add in the bloomed gelatin (or squeeze out the water from the leaf gelatin).
Use a hand blender to blend until completely smooth, cover the surface with clingfilm, and refrigerate overnight. If you need to speed up the chilling process, pour the mixture onto a large tray and cover with clingfilm; it will chill/thicken within 3-4 hours.
The next day, remove it from the fridge and add it to a stand mixer fitted with a whisk attachment. Whisk on a medium speed for 2-3 minutes until it reaches a medium-stiff peak. It is now ready to use for filling or piping. The recipe will make about 400g of cremeux in total.
Ingredients
Directions
Into a small bowl, add the powdered gelatin and cold water. Set this aside to bloom for 5-10 minutes. If using leaf gelatin, simply soak it in cold water.
Add pure pisatchio paste into a tall jug and place a sieve over the top. I find it is best to use pure pistachio paste as there is no added sugar or oils, but if you can't get hold of it, then you can try it with pistachio cream from the supermarket - but I can't guarantee the same result!
Into a medium saucepan, add the cream and milk. Note the fat percentage of the cream you are using as a lower fat cream will result in a slightly softer crémeux. I am using a 48% fat cream (UK double cream) so that is why I cut the recipe with a little bit of whole milk. If you are using a lower-fat cream, then you could test the recipe without milk and just use 325g of cream and see which texture you prefer.
Place the cream mixture on a medium-low heat. Meanwhile, whisk together the egg yolks and sugar in a small bowl to combine.
Once the cream is steaming, slowly pour it over the egg yolk mixture and whisk to combine.
Pour the entire mixture back into the pan and whisk constantly until it reaches 82C/180F on a digital thermometer. Be very careful here as you risk scrambling the mixture if you cook it too long or don't whisk enough.
Immediately remove it from the heat once at temperature and pour it through the sieve, over the pistachio paste. Then add in the bloomed gelatin (or squeeze out the water from the leaf gelatin).
Use a hand blender to blend until completely smooth, cover the surface with clingfilm, and refrigerate overnight. If you need to speed up the chilling process, pour the mixture onto a large tray and cover with clingfilm; it will chill/thicken within 3-4 hours.
The next day, remove it from the fridge and add it to a stand mixer fitted with a whisk attachment. Whisk on a medium speed for 2-3 minutes until it reaches a medium-stiff peak. It is now ready to use for filling or piping. The recipe will make about 400g of cremeux in total.