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King Cake filled with pistachio cream

Dessert630 minutes10 portions460 calories
1/52/53/54/55/5 (199 votes)
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By Alicia tomero

King Cake filled with pistachio cream

El Roscón de Reyes It's one of the deluxe Christmas desserts. Now you can make one of our roscón cakes from the recipe book, but filled with a delicious cream: pistachio cream.

It's an elegant and modern take on one of the most traditional Christmas sweets. It maintains the essence of the classic roscón—fluffy dough, orange blossom and citrus aromas—but incorporates a creamy and sophisticated filling that elevates it to another level. The pistachio adds a intense and slightly toasted flavor And with a natural green color and its soft texture, it contrasts with the tender crumb of the roscón, creating an irresistible combination.

Ideal for those looking to surprise without abandoning traditionThis filled roscón is perfect for sharing with family on Three Kings' Day or for making dessert the star of the table. A recipe that combines classic with a modern, gourmet touch. To make the roscón dough, We'll use our recipe.

King Cake filled with pistachio cream

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Delicious and juicy King Cake filled with a gourmet cream: pistachio cream.

King Cake filled with pistachio cream
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: dessert
  • Calories: 460
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • King Cake (see link in the instructions)
  • 200 g white chocolate
  • 250 g of pistachios
  • 500 ml whole milk
  • Yolks 2
  • 80 g cornstarch
  • 150 g of sugar
  • 2 teaspoons of vanilla extract

Music

  1. We make the Roscón de Reyes following the steps in our recipe. Click here.

  2. In our bowl, we add 250g of pistachios and program 10 seconds at speed 7 to chop or grind them slightly. We remove 50g of pistachios and set them aside to decorate the roscón. With the remaining pistachios in the bowl, we program 30 seconds at speed 3.

  3. We lower the pistachio remains to the center and bottom of the glass with the help of a spatula. We program again 30 seconds at speed 6.

  4. We lower the remains back down and program 40 seconds at speed 7. We should end up with a very creamy paste, where you can see a little oil on top of the pistachio cream. If it's not blended properly, you can program other settings. 30 seconds at speed 7.

  5. We remove the crushed pistachios from the bowl. We add 200g of white chocolate, broken into pieces by hand, and program 2 minutes, 90º at speed 0,5.

  6. Add the crushed pistachios, the teaspoon of vanilla extract and program 1 minute at speed 0,5.

  7. We remove all the pistachio cream from the bowl and clean it. We add 500g of milk, the two egg yolks, 80g of cornstarch, 150g of sugar, and the teaspoon of vanilla extract. We program 10 minutes, 90º at speed 3.

  8. Add the pistachio cream to the second cream. Stir the creams briefly with a spatula and program 1 minute at speed 1.

  9. We let the cream cool and put it in the refrigerator for 2 hours to set. Then we can fill the ring-shaped cake.

  10. With the chopped and reserved pistachios, we decorate the ring-shaped cake.


Discover other recipes of: Christmas, Special Recipes

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