Pistachio Cream (Light Pastry Cream Recipe)
Pistachio cream is dreamy, pastry cream filling flavored with pistachio. Use it for zeppole di San Giuseppe, inside donuts, in meringues, or simply on its own as dessert!
If you’ve ever traveled to Naples, Italy, chances are you either saw, or visited, Gran Caffè Gambrinus located in one of the most popular areas of the city.
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I love this historic coffee house, and always stop by when I’m in Naples.
You know the whole, “pay it forward” thing that happens in coffee shops and drive-throughs? Well, this is where it is claimed that this ongoing act of kindness began. Gran Caffè Gambrinus also has a large variety of incredibly delicious pastries, and many hot and cold beverages to choose from. One of these pastries is a pistachio flavored zeppole di San Giuseppe.
Although Gambrinus’ version includes a sort of icing on top of the zeppola before piping the cream.
Make these chocolate topped profiteroles and fill them with this recipe for a change!
I didn’t feel it was necessary, and was a step that I omitted, making it easier and quicker to create.
This pistachio cream is made with a combination of classic crema pasticcera or pastry cream (which fills the zeppole), cream of pistachio, and lightly sweetened whipped cream.
As you probably know, pistachios are rather pricy, so cream of pistachio is also a bit on the pricy side, however, you only need a small amount for this pistachio cream recipe. I used this top quality cream of pistachio which comes from Sicily (you can make your own from scratch using this pistachio paste recipe, though). This product has no palm or hydrogenated vegetable oils. It’s also made from Sicilian nuts, which are the best.
All the other ingredients needed for this recipe are ones you will probably have on hand. I hope you’ll give my pistachio cream recipe a try. It’s even good in coffee; another Gambrinus gem! Their presentation in this glass is tops!
Have you ever had the original zeppole di San Giuseppe?
You’ll discover just how delicious this recipe is, and how many ways you can use it.
Pistachio Cream Recipe
inspired by Grand Caffè Gambrinus makes 16 servings
FULL PRINTABLE RECIPE BELOW
Ingredients
- prepared crema pasticcera, chilled
- cream of pistachio
- heavy whipping cream (the highest fat you can find)
- powdered/confectioner’s sugar
- chopped pistachios (unsalted)
- (optional: green food coloring)
Directions
Mix one half of the pastry cream recipe with 1 large tablespoon of the cream of pistachio. Add the food coloring if using, and fold gently.
Whip the cream and confectioner’s sugar until very stiff.
Fold the whipped cream into the pastry cream mixture until uniform in color.
Assembling the Zeppole
Prepare the zeppole by filling the center with the plain pastry cream, as in the original recipe, but pipe the top with the pistachio cream.
Then sprinkle with chopped pistachios.
Serve right away, or else refrigerate them for a short time.
Pistachios are only one of the very popular nuts in Italy, accompanying hazelnuts, pine nuts and chestnuts, to name a few. Italians are nuts about nuts!
If you make this, let me know what you think in the comments below.
Check out my friend Jill’s post on pistachio macarons!
Pistachio Cream (Lighter Pastry Cream Recipe)
A lighter, pistachio flavored Italian pastry cream.
Ingredients
- ½ recipe of the prepared crema pasticcera, chilled
- 1 large Tbsp cream of pistachio (see notes)
- 8 oz good quality heavy whipping cream (the highest fat you can find)
- 1 Tbsp powdered/confectioner's sugar
- 1 or 2 Tbsp chopped pistachios (unsalted)
- (optional: green food coloring)
- SPECIAL EQUIPMENT: piping bag and tip (I use 2D)
Instructions
- Mix one half of the pastry cream recipe with 1 large tablespoon of pistachio cream. Add the food coloring if using, and fold gently.
- Whip the cream and confectioner's sugar until very stiff.
Fold the cream into the pastry cream mixture until uniform in color. - Prepare the zeppole by filling the center with the plain pastry cream, as in the original recipe, but pipe the top with the pistachio cream, then sprinkle with chopped pistachios.
Notes
- Only add food coloring if you need the green color to be more prominent.
- Cream of Pistachio (use code CHRISTINASCUCINA10 for 10% discount on your entire order).
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 67Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 19mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Nutrition information is only estimated and for one serving of pastry cream (not with a zeppola).
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Where is the plain cream recipe?!?!
You missed it, Bonnie, as it’s written in my post. Crema pasticcera. Also, please don’t yell at me because you can’t find something. A much nicer method, “Hi Christina, I can’t seem to find the plain cream recipe?”
Pistachio is a favorite ice cream flavor. I didn’t know about Pistachio Cream, thanks for broadening my pistachio flavor choices with this recipe.
Moka Coffee set
They look so good. I can almost taste them. I’ll bet they would taste good with a cup of coffee from a Moka coffee pot.
You are right about that! Best of luck!
I can’t believe how easy you make these seem! I can’t wait to try them. They would pair well with a sinfle espresso made in a Bialetti moka coffee pot.
Love pistachio cream and went to a bakery in Brooklyn where there were so many delicious pastries filled with cream like this! I think it will be perfect with the espresso from the Moka pot :)
Can’t wait to try it!
instagram @tortamore
It looks absolutely delicious and I can’t wait to try it out. I’ve never had zeppole di San Giuseppe before, but I’m definitely willing to give it a try with this cream. The combination of pastry cream, cream of pistachio, and whipped cream sounds heavenly. Thanks again for sharing this recipe!
Seriously, I have been thinking that I need to use my pistachio cream for something soon — and this recipe is just what I needed, Christina! I did try making little tarts with it — and I will continue to work with them. But this pistachio cream gives me so many ideas!