THE FUSE

A long time ago on a trip to Italy, I discovered the magic of pistachio cream during a daily pastry excursion. It was velvety and nutty, with just the right balance of sweetness. I knew I had to re-create it at home because the jarred versions I found in stores were way too sweet and lacked the fresh, nutty punch of the ones I tried in Italy.

Making pistachio cream from scratch is easier than it seems, and it’s worth every second. By blanching and skinning the pistachios yourself, then blending them in a food processor into a rich paste with milk and white chocolate, you get a depth of flavor that no store-bought jar can touch.

So rich. Freshly processed pistachios make this cream fragrant and intensely flavorful. Plus, there are no superfluous ingredients, like honey, oil, or butter, so the pistachios truly shine.
Not too sweet. You control the amount of sugar, so it’s never cloying.

Blanch and skin the pistachios. Boil briefly, then rub off the skins with a kitchen towel.
Process into a paste. Blend the pistachios in a food processor until they release their natural oils and form a thick, nutty base.
Incorporate milk and chocolate. Combine melted white chocolate and milk with the pistachio paste.
Adjust sweetness. Pulse in powdered sugar, if desired, until you achieve your perfect flavor balance.

Make it dairy-free: Use pistachio milk and dairy-free white chocolate chips for a vegan pistachio cream. (You may need to adjust the ratios.)
Roasted pistachios: If you can’t find raw pistachios, you can use roasted, but keep in mind that the vibrant color will be lost.

Store pistachio cream in an airtight container in the refrigerator for up to two weeks; the cream may thicken slightly.
Store pistachio cream in the freezer for up to three months, then thaw it in the fridge overnight before use.
A skin may form on top if left out at room temperature; just skim it off or stir it back in before serving.