Pistachio Cream Puffs

food styling and recipe development by Kristina Domitrovich // photos by Lindsay Pace

Pastry cream: A rich, creamy custard that is not too thick to be used in a piping bag. It is often what’s found in cream puffs or éclairs, and is made by pasteurizing the eggs, then chilled completely, until smooth and custard-like.

Special equipment: If the cream is clumpy, it will need to be sieved.

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