Pistachio Cremeux – Smooth, Elegant & Full of Pure Pistachio Flavor
This pistachio crémeux is rich, silky, and stabilized with gelatin—perfect for filling choux, éclairs, or layering cakes with real pistachio flavor.Looking for a refined pistachio filling that’s as smooth as it is flavorful? This Pistachio Crémeux is a luxurious cream with deep nutty richness, silky texture, and beautiful stability thanks to a touch of gelatin. Whether you're filling éclairs, layering cakes, or piping into choux pastries, this recipe delivers elegance in every spoonful.Made with just six ingredients and real pistachio paste, the flavor here is clean and natural—no added oils or sugar. The texture is firm enough for decorative piping yet creamy on the palate, making it a versatile component for modern desserts. It's easy to prepare in advance and whips up beautifully after chilling. A must-have in any pastry chef’s repertoire.
Ingredients
- 235 g cream 35–48% fat recommended
- 100 g whole milk
- 3 g gelatin powder 250 bloom (or 1 leaf gelatin)
- 18 g cold water for blooming gelatin
- 60 g egg yolks
- 25 g caster white sugar
- 100 g pure pistachio paste no sugar or oil added
Instructions
Bloom the Gelatin
- In a small bowl, stir gelatin powder + cold water.
- Let bloom for 5–10 minutes in the fridge.
- (If using sheet gelatin, soak it in cold water separately.)
Prep Pistachio Paste
- Place pistachio paste into a tall jug.
- Set a fine sieve on top in preparation for later straining.
Heat the Cream
- In a saucepan, combine cream + milk.
- Heat on medium-low until steaming.
- (High-fat cream gives a firmer crémeux; low-fat results in a softer texture.)
- Mix Yolks & Sugar
- In a separate bowl, whisk together egg yolks + sugar until combined.
Temper the Eggs
- Slowly pour hot cream mixture over the yolks, whisking constantly.
- Return everything to the pan.
Cook to 82°C
- Gently cook while whisking until it reaches 82°C (180°F).
- Do not overcook or stop whisking—this prevents curdling.
Combine with Pistachio & Gelatin
- Immediately strain the mixture over the pistachio paste.
- Add bloomed gelatin (or squeezed gelatin leaf).
- Let sit briefly to melt.
Blend & Chill
- Use a hand blender to emulsify until completely smooth.
- Cover with clingfilm touching the surface.
- Refrigerate overnight, or spread onto a tray and chill for 3–4 hours if needed sooner.
- Whip to Use
- Once chilled, whisk in a stand mixer for 2–3 minutes until medium-stiff peaks form.
- It’s now ready to pipe, spread, or layer into your dessert.
Notes
💡 Tips & Notes
- Use pure pistachio paste only—no added sugar or oils—for authentic flavor and color.
- Adjust fat content depending on desired texture. Higher fat = firmer finish.
- Avoid overheating the custard base to preserve smoothness.
- Pistachio cream (sweetened) may work, but will change flavor & stability.
- Ideal use: fillings for choux, eclairs, layered cakes, or plated desserts.