Homemade pistachio paste
Ingredients
Instructions
- 250 g shelled plain pistachios
- 35 g Water
- 125 g Sugar
- 60 g ground almonds
- 1 tbsp Oil
- 3-4 drops of bitter almond extract (not added this time)
- We can completely divide the proportions by two if you do not use the totality.
- Preheat your oven to 150°. Once hot, place the pistachios on a baking sheet and roast them for about 15 minutes. A nice smell of pistachio emerges from the oven and the pistachios turn brown, this is called roasting and it serves to multiply the aromas of the pistachio!!! Then place them in a salad bowl.
- Heat the sugar and water in a saucepan and bring to the boil until the syrup reaches 121°C, for the syrup over the toasted pistachios and stir to coat all the pistachios. after a few minutes the sugar will crystallize, this is normal.
- Then place the pistachios, the almond powder, the Cs of oil and the drops of bitter almonds in your blender / or food processor (it doesn't matter, your food processor just needs to be robust). Switch on and let run for a few minutes, taking breaks and folding the dough if necessary. And this until you obtain a nice homogeneous paste.
- Then place the pistachio paste in a jar, and place it in the fridge for good conservation.
- Use this pistachio paste to flavor your creams, tuiles, macaroons, etc…
- It can also be frozen without problem, which I will do by the way….
- For the pruned natural pistachios, I found them at Carrouf Market in the dried fruit section next to fruits and vegetables!!! If you cannot find any, it is possible to use unpeeled pistachios, to do this immerse the unsalted pistachios in boiling water for 2 minutes, drain them and run them under cold water. After that you can peel them easily but this technique goes for a small amount…
Homemade pistachio paste
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