Pastry Cream for Pistachio Dacquoise

Use this pastry cream to make our Pistachio Dacquoise.

  • Yield: Makes about 1 3/4 cups

Photography: Charles Schiller

Source: Martha Stewart Living, December 2004


  • 1/2 cup sugar
  • 2 large egg yolks
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 2 cups milk


  1. Whisk together 1/4 cup sugar, the yolks, and salt in a medium bowl. Whisk in cornstarch 1 tablespoon at a time.

  2. Bring milk and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg-yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan; bring to a boil, whisking constantly.

  3. Cook, whisking, until very thick, 2 to 3 minutes. Pour through a fine sieve into a bowl; discard solids. Press plastic wrap onto surface; refrigerate until completely chilled, at least 1 hour and up to 3 days.


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