Millefoglie di Pavesini with Pistachio Cream
Category: Desserts
Servings: 4
This Millefoglie di Pavesini with Pistachio Cream is a delightful and refined dessert, perfect for any occasion when you want to impress your guests with a combination of smooth pistachio flavor and crispy layers. The recipe features layers of Pavesini cookies filled with a luscious homemade pistachio cream and topped with whipped cream. It’s an indulgent yet simple dessert that will become a favorite in your recipe collection.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pavesini biscuits | 36 |
| Whole milk | 250g |
| Egg yolks | 75g |
| Sugar | 60g |
| Cornstarch (Maizena) | 15g |
| All-purpose flour | 5g |
| Pistachios (for cream) | 25g |
| Heavy whipping cream | 250g |
| Pistachios (for garnish) | 40g (chopped) |
Instructions:
-
Prepare the Pistachio Cream:
- Begin by making the pistachio cream. Place the shelled and peeled pistachios into a food processor and pulse them until they form a slightly coarse powder. Set it aside.
-
Heat the Milk:
- In a saucepan, pour the whole milk and heat it over medium heat until it reaches just below boiling point (you should see small bubbles forming around the edges).
-
Prepare the Egg Mixture:
- In another saucepan, combine the egg yolks and sugar. Add the cornstarch and flour to the mixture. Whisk everything together until smooth and uniform.
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Combine the Milk and Egg Mixture:
- Gradually pour the hot milk into the egg mixture in two parts, whisking constantly to prevent the eggs from scrambling. Continue to whisk until everything is well combined.
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Cook the Custard:
- Return the mixture to the stove and cook over low heat, stirring continuously, until it thickens into a smooth custard consistency. Once it thickens, remove it from the heat.
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Add the Pistachio Powder:
- Quickly add the ground pistachios to the custard, stirring well to incorporate. Allow the cream to cool completely before transferring it into a piping bag fitted with a 1 cm smooth nozzle.
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Whip the Cream:
- In a separate bowl, whip the heavy cream using electric beaters until stiff peaks form. Ensure the bowl and beaters are clean and cold for best results.
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Assemble the Millefoglie:
- On a serving platter, lay down 3 Pavesini biscuits. Pipe a layer of the pistachio cream over the biscuits. Then, add another layer of 3 Pavesini biscuits on top.
- Continue by adding another layer of whipped cream, followed by another 3 Pavesini biscuits and then another layer of pistachio cream. Repeat this layering until all biscuits and cream are used, ending with the pistachio cream.
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Garnish and Serve:
- Top the assembled millefoglie with chopped pistachio granules for an extra crunch and a beautiful finish.
- Let the dessert rest for a few minutes so the layers can set, then serve immediately. Enjoy this heavenly dessert as a refreshing treat after any meal!
This Millefoglie di Pavesini with Pistachio Cream offers a perfect balance of textures—crunchy, creamy, and indulgent. Whether you’re hosting a dinner party or simply treating yourself, this dessert is sure to impress.
