Pistachio Cream Filling

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Credit: Kimberley Brock Brown, CEPC, AAC
Skills for Culinarians Day Cookbook, July 2004

From the Chef

“Alternatives: Add bittersweet chocolate instead of pistachio; fold in sliced fruits instead of pistachio paste; add fruit or another nut.”


14 oz. QimiQ (solid cream base)
21 oz. heavy cream
7 oz. milk
7 oz. sugar
2 oz. pistachio paste
Edible vessels of choice: chocolate shells, tuile cups, tart shells


1) Whisk QimiQ smooth. Add remaining ingredients; whisk until incorporated. Let set for a Few minutes.

2) Fill vessels. Chill and serve as needed.


6 Individual Desserts



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Association of Nutrition & Foodservice Professionals