| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Half and half |
| 3/4 |
c |
Unsalted pistachio nuts |
| 1/2 |
c |
Sugar |
| 4 |
lg |
Egg yolks |
| 2 |
tb |
All purpose flour |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
(2 sticks) unsalted butter; room temperature |
INSTRUCTIONS
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 1/4 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@pctech.net> on Feb 26, 1998
A Message from our Provider:
“Been taken for granted? Imagine how God feels”