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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Reserve 100 g of the milk for the base batch. Heat the remaining milk in a saucepan until steaming.
- Whisk yolks, sugar, cornstarch, flour and the reserved cold milk in a heatproof bowl until smooth.
- Gradually whisk the hot milk into the yolk mixture. Return everything to the saucepan and cook over medium heat, whisking continuously, until thick and bubbling.
- Continue whisking at a gentle boil for about 1 minute to cook the starches. Remove from heat and stir in butter and pistachio paste until smooth.
- Transfer to a shallow heatproof container, cover the surface and cool promptly. Refrigerate within 2 hours and keep at 40°F or colder. Stir smooth before using as a chilled filling.
Notes
The base batch uses 500 g milk.
This is a thick pastry filling rather than a pourable sauce.
Contains pistachio, dairy, egg and wheat.
