Pistachio Diplomat Cream
 
Makes approximately 2 cups
Ingredients
  • ⅓ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon fine sea salt
  • 1½ cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • ¼ cup finely ground roasted and lightly salted pistachios
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
Instructions
  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in milk and egg yolks until smooth.
  2. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until very thick and an instant-read thermometer registers 190°F, 2 to 3 minutes. Remove from heat. Stir in butter until butter melts. Using a fine-mesh sieve, strain mixture into a glass bowl. Fold in pistachios and vanilla extract. Cover bowl with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 1 hour, but preferably overnight. Just before using, whisk pastry cream until smooth.
  3. In a medium bowl, whisk heavy whipping cream until stiff peaks form. Using a rubber spatula, fold whipped cream into pastry cream in 2 additions until no streaks remain. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pistachio-white-chocolate-eclairs/