Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Half and half |
| ¾ cup | Unsalted pistachio nuts |
| ½ cup | Sugar |
| 4 larges | Egg yolks |
| 2 tablespoons | All purpose flour |
| 1 teaspoon | Vanilla extract |
| 1 cup | (2 sticks) unsalted butter; room temperature |
Use to frost White Chocolate Easter Cake with Strawberries Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by ¼ cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Makes About 3 Cups
Bon Appétit April 1995
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998