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Patisserie Makes Perfect
This is a recipe for the pistachio cream used in the Pistachio & Raspberry Macaron Cake Recipe.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Cream
Cuisine French


  • 2 Eggs
  • 1 Egg Yolk
  • 80 g Granulated Sugar
  • 230 g Unsalted Butter
  • 1/2 The Creme Patissiere Recipe in the Icings & Fillings Section
  • 30 g Pistachio Paste I bought mine online from Sous Chef


  • Place the whole eggs, egg yolk and sugar in the bowl of your food mixer. Set over a saucepan of barely simmering water and whip with a handheld electric whisk until pale and thick, similar to a light mousse.
  • When the mixture is hot to the touch, remove the bowl from the heat and whip at a low speed on your food mixer, until lukewarm.
  • Add the butter in several batches, whipping after each addition until smooth and cool.
  • Add 170g of Pastry Cream (creme patissiere) and whip at a low speed, add the pistachio paste and whip until all the ingredients are combined and smooth.