Pure 100% Pistachio Paste

• Baker's Note: This pistachio paste is as pure as it gets—just 100% pistachios, with no added sugar, oil, or anything else. The method I use ensures the paste remains a vibrant green, making it not only visually stunning but also incredibly delicious. Unlike other recipes where nuts are toasted or mixed with additional ingredients, I gently warm the pistachios at a low temperature. This process removes excess moisture without altering their natural color or flavor, resulting in a rich, flavorful, and vibrant pistachio paste that truly stands out.
   
• Baker's Note: For this recipe, stick with raw, unsalted pistachios—go for the green ones with the skins already removed. Don’t use salted pistachios; they’ll mess up the flavor. Even though you only need 125 grams of pistachio paste, start with 200 grams pistachios. Once you warm them, they’ll lose some moisture, so you’ll end up with around 150 to 175 grams of paste, depending on how good you are at scraping the food processor bowl. This way, you’ll have enough for the recipe, plus a little extra.
   
• Preheat your oven to 120°C (250°F).
   
• Baker's Note: Normally, when you toast nuts in the oven, it’s done at a high temperature. However, I prefer to just warm them at a low temperature. Although it takes longer—about 45 minutes—the result is worth it.  Warming the pistachios at a low temperature keeps the pistachios nice and green while gently removing excess moisture, which ultimately gives you a much more flavorful and vibrant pistachio paste that forms the base of this luscious pistachio pastry cream.
   
• Spread 200 grams of pistachios evenly in a baking dish or on a baking sheet lined with parchment paper. If you’re using a baking dish, there’s no need for parchment paper. Once the oven is preheated, place the dish or sheet in the center of the oven and warm the pistachios for about 45 minutes. This gentle warming process helps maintain their color and reduces moisture.
   
• Once the pistachios are done, remove them from the oven and let them cool for about 10 minutes.
   
• Transfer the pistachios to a food processor and blend for 5 to 7 minutes. At 5 minutes, you’ll have a slightly coarse paste; blend for 7 minutes for a smoother, thinner consistency. Adjust the blending time depending on how you like your paste.
   
• Use a scale to ensure you have 125 grams of pistachio paste. Set it aside while you make the pastry cream.
   

Pistachio Pastry Cream 

• Use a sharp knife to split the vanilla bean lengthwise and place it into a medium saucepan along with a pinch of sea salt flakes, 40 gram superfine sugar, 240 grams whole milk, and 240 grams heavy cream. Give it a quick whisk to combine everything, and heat the mixture over medium heat, stirring occasionally, for about 4 minutes, until the milk and cream is very hot and steaming but not boiling.
   
• Meanwhile, in a medium bowl, whisk the 60 gram superfine sugar, 27 grams cornstarch, and 6 large egg yolks, until well mixed until lightened and fluffy.
   
• While whisking, pour about a third of the hot milk and cream mixture over the yolk mixture and whisk very well until combined. Add another third of the hot milk/cream mixture and whisk well. Whisk in the remaining milk/cream and pour the mixture back into the saucepan.
   
• Return the pan to medium heat and whisk constantly until the mixture begins to boil and until it thickens to a pudding-like consistency, about 5 minutes. Once it is bubbling, whisk the mixture vigorously at a boil for 2 full minutes. Once thickened, do not whisk the pastry cream vigorously; otherwise, the cornstarch can break down, causing the pastry cream to thin.
   
• Bakers Note: The butter is optional in this recipe, The pistachio paste is rich enough that it doesn't need added butter. 
   
• Remove from the heat. Add 40 grams butter ( if using) and whisk until the butter is evenly combined and the pastry cream is pale yellow with a smooth, glossy texture. Remove the vanilla bean pod and discard.
   
• Add 125 gram Pure 100% Pistachio Paste and whisk until combined.
   
• Transfer it into an airtight container then, immediately cover the surface with plastic wrap, making sure the wrap directly touches the cream to prevent a skin from forming on top.
   
• Refrigerate your pistachio pastry cream immediately without delay . It’s important to cool it down quickly to prevent the growth of bacteria.
   
• Let cool in the fridge for at least 2 hours before using.
   
• Note: Pistachio Pastry Cream does not store well in the freezer.

Pistachio Diplomat Cream

• First, take 200 grams of really cold heavy cream. Remember, the temperature of the cream is key for perfect whipping.
   
• Whip 200 gram cold heavy cream with a hand mixer or in a stand mixer on a medium-high setting. You're aiming for a fluffy consistency, not too thick or grainy – just nicely aerated.
   
• Take your pistachio pastry cream out of the fridge—it’s important that it’s cold. Add all of it to the whipped cream, and then gently fold it in using a spatula. To do this, carefully lift and fold the mixture over itself, repeating the motion until the cream is uniform in color and fully combined.
   
• Depending on how thick your pistachio diplomat cream is, you can use the pistachio diplomat cream immediately.
   
• This pistachio diplomat cream is incredibly delicious and versatile! It’s perfect for filling éclairs or sweet rolls with a touch of raspberry, and it’s absolutely amazing in cakes like chocolate cake or sponge cake. It’s truly a mouthful of deliciousness—I hope you love it as much as I do!
   
• If it’s not thick enough for your needs, especially if you plan to use it in buns where a firmer texture is preferable, I recommend placing it in an airtight container with plastic wrap directly on the surface, and letting it chill in the fridge overnight. This will help it thicken further. However, if you’re using it to fill a cake, this step may not be necessary, as the cream will naturally thicken as the cake sits in the fridge.
   
• Pistachio pastry cream will stay fresh in the fridge for about 3 to 4 days if stored properly in an airtight container, but it really depends on the expiration date of your cream. Make sure to press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. If you notice any changes in texture or smell, it’s best to discard it.