Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Pistachio pastry cream Calories
Rich custard-style cream made with milk, sugar, egg and pistachio, used in pastries and desserts
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Pistachio pastry cream (40 g) has 86 calories. That works out to 215 calories per 100 g. It contains 9.9 g of carbs, 2.1 g of protein, 4.4 g of fat and 0.3 g of fiber. Its 47.2 mg of Phosphorus covers 7% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Pistachio pastry cream Nutrition Facts
Selected: 2 tablespoon (medium) · 40 g
86
KCAL / 40G
Carbs
9.9g
· 4% DV
Protein
2.1g
· 4% DV
Fat
4.4g
· 6% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 45% · Protein 10% · Fat 45%
Pistachio pastry cream nutrition facts table · 2 tablespoon (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 4.4 g | 6% |
| Saturated fat | 1.64 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 31 mg | 1% |
| Total carbohydrate | 9.9 g | 4% |
| Fiber | 0.3 g | 1% |
| Protein | 2.1 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 2 Tablespoons of Pistachio pastry cream?
| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 86 kcal |
| 1 tablespoon (small) | 20 g | 43 kcal |
| 1 serving (small) | 50 g | 108 kcal |
| 0.25 cup (quarter) | 60 g | 129 kcal |
| 4 tablespoon (large) | 80 g | 172 kcal |
| 100 g | 100 g | 215 kcal |
| 1 serving (medium) | 100 g | 215 kcal |
| ½ cup (half) | 120 g | 258 kcal |
| 1 serving (large) | 150 g | 323 kcal |
| 1 cup (whole) | 240 g | 516 kcal |
Calculated from 215 calories per 100 g.
Frequently Asked Questions About Pistachio pastry cream
What is pistachio pastry cream?
Pistachio pastry cream is a thick, cooked custard made with milk, sugar, egg and pistachio. It is used as a filling for pastries and desserts, rather than eaten like a spread or a drink.
How do you make pistachio pastry cream?
Pistachio pastry cream is made by cooking milk with sugar, egg yolks and a thickener such as cornstarch, then stirring in pistachio paste. Chill it before using so it sets into a stable filling.
What can you use pistachio pastry cream for?
Pistachio pastry cream works as a filling for tarts, éclairs, cream puffs, cakes and filled croissants. Pipe or spread it into fully cooled pastry; warm pastry can soften the cream and make the filling run.
Is pistachio pastry cream the same as pistachio butter?
No, pistachio pastry cream is not pistachio butter. Pastry cream is a cooked milk-and-egg custard flavored with pistachio, while pistachio butter is made mainly from ground pistachios and has a different texture and use.
Why is my pistachio pastry cream runny?
Pistachio pastry cream is often runny when it has not cooked long enough to activate its thickener, or when it is used before chilling. Cook while whisking until thick, then let it cool completely before filling pastries.
How do you stop pistachio pastry cream forming a skin?
Press plastic wrap directly onto the surface of pistachio pastry cream while it cools. This limits contact with air and prevents a skin; whisk the chilled cream briefly before piping if its surface looks uneven.
How long does pistachio pastry cream last in the fridge?
Pistachio pastry cream keeps for about two to three days in a covered container in the refrigerator. Because it contains dairy and egg, refrigerate it promptly and discard it if it develops an off smell or an unusual texture.
Can you freeze pistachio pastry cream?
Freezing pistachio pastry cream is not recommended. The custard can separate and become watery or grainy after thawing, so make it fresh and keep it chilled instead for the smoothest texture.
Can pistachio pastry cream be used between cake layers?
Yes, pistachio pastry cream can fill a cake, provided it is completely chilled before assembly. Spread a moderate layer so the cake stays stable; it is usually too soft to use as an exposed outer frosting.
What flavors go well with pistachio pastry cream?
Pistachio pastry cream pairs well with chocolate, raspberry, sour cherry, citrus and rose. Tart fruit can balance the cream’s sweetness, while cardamom or vanilla adds warmth without overpowering the pistachio.
Pistachio pastry cream Vitamins & Minerals
Vitamins
B2
0.07mg · 5% DV
B12
0.13µg · 5% DV
Biotin
1.28µg · 4% DV
B5
0.19mg · 4% DV
Minerals
Phosphorus
47mg · 7% DV
Selenium
2.72µg · 5% DV
Copper
0.04mg · 4% DV
Calcium
37mg · 4% DV
Potassium ⭐
66mg · 2% DV
Sodium
31mg · 1% DV
Pistachio pastry cream Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pistachio pastry cream
To burn the 86 calories in 2 tablespoon (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pistachio pastry cream?
Pistachio pastry cream is a smooth, custard-style filling made by cooking milk, sugar and egg together, then adding pistachio for its distinctive flavour. It builds on the classic pastry cream used in European baking and appears in both bakery-made and homemade desserts.
Silky and rich, with a gentle nuttiness, it is piped into éclairs and profiteroles, spread between cake layers, or spooned into tarts. Fresh berries or sliced fruit make a good contrast to its sweetness. It is an energy-dense filling rather than a light everyday custard; a 40 g portion provides a modest amount of protein. For a less rich dessert, use a thin layer and pair it with fruit instead of adding extra cream or icing.
How Nutritious Is Pistachio pastry cream?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pistachio pastry cream Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pistachio pastry cream Contain Allergens?
Contains these allergens:
Which Diets Is Pistachio pastry cream Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pistachio pastry cream Fat Profile
SATURATED
1.64g
MONOUNSATURATED
1.68g
POLYUNSATURATED
0.64g
Omega 6:3 ratio 58:1
Above the ideal 4:1 (58:1).
Compare Pistachio pastry cream
Foods Similar to Pistachio pastry cream
Have another question about Pistachio pastry cream?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.