Pistachio cream for cake

To make this delicious cream of pale green color, we will need pistachio paste. Of course, it can be purchased ready-made in the store, but this recipe suggests making it yourself. It's not difficult, but it turns out to be delicious and with a fully known composition. Let's start with pistachio paste...

Peeled pistachios, and you need to take nuts that will not be salted or fried, pour boiling water. You need so much water that the nuts are covered with it. We wait for 5 minutes, after which we drain the water, and peel the nuts from the skins. Dry the pistachios with a paper towel and put them on a baking sheet. Preheat the oven to 150 degrees, put a baking sheet with nuts in it for 8-10 minutes. The nuts should dry out, but they should not change their beautiful green color!

Now add powdered sugar to the pistachios, mix and grind everything into flour. Next, add the almond flour, mix again. In a separate cup, combine sugar and water, wait for the crystals to completely dissolve, while stirring. We drip green food coloring, mix. Pistachio paste is ready - you can proceed directly to the cream.

Put the yolks in a small bowl, then sift the flour, pour the granulated sugar. Here we also add vanilla and corn starch. Mix everything thoroughly with a whisk. Pour the milk into a saucepan and bring to a boil, and then add half the milk to the yolk mixture a little at a time, stirring continuously. Now the resulting mass must be returned to the saucepan with the remains of milk, put it on the fire again - medium heating. We cook the cream until it thickens. We wait until the mass cools down to 20-25 degrees Celsius.

When the mass cools down to the specified temperature, we spread pistachio paste to it, mix well. Butter, which should be softened, cut into pieces and gradually add to the rest of the ingredients, whipping everything together at medium speed of the mixer. Whisk until fluffy. In the process, add 1-2 more drops of food coloring.

The cream is ready!