Pistachio Cream Filling (Print Version)
# Ingredients:
→ Cream Base
01 -
½ recipe of prepared crema pasticcera, chilled
02 -
1 heaping Tbsp pistachio cream
03 -
240ml high-fat heavy whipping cream
04 -
1 Tbsp powdered sugar
→ Garnish
05 -
Unsalted pistachios, chopped
06 -
2 drops green food coloring (optional)
# Instructions:
01 -
In a large bowl, gently fold the pistachio cream into half of the chilled pastry cream. If using food coloring, add it now for a more vibrant green color.
02 -
In a separate bowl, whip the heavy cream with powdered sugar until very stiff peaks form.
03 -
Carefully fold the whipped cream into the pistachio-pastry cream mixture until fully incorporated and uniform in color.
04 -
Fill the center of each zeppole with plain pastry cream according to the original recipe. Pipe the pistachio cream on top in a decorative pattern, then sprinkle with chopped pistachios.
# Notes:
01 -
The pistachio cream can be found in specialty stores or made by blending roasted pistachios with a small amount of oil until smooth.
02 -
For best results, ensure all components are properly chilled before assembly.