Pistachio Cremeux

Ingredients

Preparation steps

1. 1

   Bring 4/5 of the milk and part of the sugar to a boil, mixing well.

2. 2

   Meanwhile, blend the yolks with the remaining milk, sugar, and the starch.

3. 3

   Stir part of the milk into the previous mixture, whisking vigorously.

4. 4

   Pour this mixture back into the saucepan off the heat, whisking vigorously.

5. 5

   Return the saucepan to medium heat and cook until the first boil.

6. 6

   Add the pistachio paste, mix well, and bring back to a boil — very important!

7. 7

   Then stir in the gelatin mass.

8. 8

   Let the cream cool at room temperature and, at around 40°C, gradually blend in the butter.

9. 9

   Set the crémeux in the blast chiller, covered with plastic wrap touching the surface and divided between 2 tubs.