This pistachio crèmeux is smooth, rich, and full of real pistachio flavor. It is made with simple ingredients and without artificial color or flavoring. Free from chocolate, it offers a silky-smooth texture and a naturally sweet, nutty taste, allowing the pistachio praline to shine in every bite. The texture of this pistachio crèmeux is spreadable and versatile, making it easy to use in both desserts and baking. The great thing is, you can easily adapt this recipe with hazelnut praline to create a smooth, hazelnut-flavored dessert!
You can use it as a filling for pastries, layer it into cakes, pipe onto tarts…
…or spread it on toast or brioche…or simply enjoy it by spoon! (like me:))
If you like using crèmeux in your pastries instead of traditional pastry cream, you can check out this Citron Crèmeux recipe.
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!
Pistachio Crèmeux
Course: DessertCuisine: FrenchDifficulty: Easy6
servings5
minutes5
minutes1800
kcalIngredients
155 g milk
145 g mascarpone (or heavy cream)
65 g egg yolks
25 g sugar
140 g pistachio praline
2 sheets gelatin (6g – silver strength)
Directions
- Bloom gelatin in cold water (or hydrate powdered gelatin with 30 g cold water) and set aside. Ensure it fully softens before use.
- In a saucepan, gently heat the milk and cream to 80–85 °C. Avoid boiling, as this can affect the texture of the final crèmeux.
- Whisk egg yolks and sugar together in a separate bowl until smooth and slightly pale.
- Temper the yolks: Gradually add the hot milk-cream mixture to the yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan.
- Cook the custard: Stir continuously over medium heat until the mixture reaches 82–84 °C and lightly coats the back of a spatula. Do not overcook, or it will curdle (see notes below).
- Remove from heat, add the softened gelatin, and stir until fully dissolved.
- Strain the hot custard over the pistachio praline to ensure a smooth, lump-free texture.
- Use an immersion blender to combine until silky smooth. Avoid whipping air into the mixture to maintain a dense, creamy texture.
- Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for 6–12 hours to fully set before piping or serving.
Recipe Video
Notes
- Fixing Curdled Crèmeux:
Remove the pan from heat as soon as curdling begins.
Pass the mixture through a fine-mesh sieve to remove any cooked bits.
Use an immersion blender gently to bring it back together.
Add a little liquid (if needed): If too thick or grainy, whisk in a small amount of warm milk or cream to help smooth the texture.
Prevent next time: Temper the yolks gradually, keep heat moderate, and stir constantly.
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!