Ingredients with Measurements:
- 1 cup shelled pistachios
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 4 large egg whites
Special equipment needed:
- Food processor or blender
- Candy thermometer
- Stand mixer or hand mixer
- Medium saucepan
- Whisk
- Rubber spatula
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Spread the pistachios on a baking sheet and toast for 8-10 minutes, until fragrant and lightly browned. Let cool.
2. In a food processor or blender, grind the pistachios into a fine powder.
3. In a medium saucepan, combine the milk, 1/2 cup sugar, cornstarch, salt, and egg yolks. Whisk until smooth.
4. Cook the mixture over medium heat, stirring constantly with a rubber spatula, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
5. Stir in the vanilla extract and ground pistachios. Let cool to room temperature.
6. In a stand mixer or with a hand mixer, whip the heavy cream until stiff peaks form. Fold it into the pistachio mixture.
7. In a small saucepan, combine the remaining 1/2 cup sugar and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
8. Continue to cook the sugar syrup until it reaches 238°F on a candy thermometer.
9. In a clean bowl of a stand mixer or with a hand mixer, beat the egg whites until stiff peaks form.
10. With the mixer running on low speed, slowly pour the hot sugar syrup into the egg whites. Increase the speed to high and beat until the meringue is glossy and holds stiff peaks.
11. Fold the meringue into the pistachio mixture until no streaks remain.
12. Transfer the mixture to a piping bag fitted with a tip (optional) and pipe into individual serving dishes or a large serving bowl.
13. Chill the pistachio chiboust cream for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
Makes 6-8 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 16g
Carbohydrates per serving: 39g
Protein per serving: 7g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Half-and-half or cream can be used instead of whole milk.
- Cornstarch can be replaced with arrowroot powder or potato starch.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a few drops of green food coloring to the pistachio mixture for a brighter color.
- Top the chiboust cream with chopped pistachios or whipped cream.
- Serve the chiboust cream with fresh berries or a fruit compote.
Tips and tricks:
- Make sure to toast the pistachios before grinding them for maximum flavor.
- Be patient when cooking the sugar syrup for the meringue. It takes time to reach the correct temperature.
- Fold the meringue into the pistachio mixture gently to avoid deflating it.
Storage instructions:
Store the pistachio chiboust cream in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The chiboust cream is best served cold and does not need to be reheated.
Presentation ideas:
Serve the chiboust cream in individual glass dishes or a large serving bowl. Top with whipped cream and chopped pistachios for a beautiful presentation.
Garnishes:
Chopped pistachios, whipped cream, fresh berries, or a fruit compote.
Pairings:
Serve the chiboust cream with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
The chiboust cream is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the pistachio mixture is too thick, add a little more milk to thin it out.
- If the meringue does not hold stiff peaks, make sure the sugar syrup reaches the correct temperature before adding it to the egg whites.
Food safety advice:
Make sure to cook the egg yolks and sugar mixture to a boil to ensure that any harmful bacteria is killed.
Food history:
Chiboust cream is a French pastry cream that is lightened with whipped egg whites. It was invented by a pastry chef named Chiboust in the early 20th century.
Flavor profiles:
The pistachio chiboust cream is creamy, nutty, and slightly sweet.
Serving suggestions:
Serve the chiboust cream as a dessert after a meal or as a sweet treat for a special occasion.
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Region: French