PistachIo paste

PistachIo paste

By
From
A la Mere de Famille
Makes
500 g
Prep
15 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
250g blanched pistachio nuts
100g sugar
30g water
30g orgeat syrup, (see chef’s tip)
35g hazelnut oil

Equipment

Quantity Ingredient
sugar thermometer
food processor

Method

  1. Preparing the sugar

    Preheat the oven to 160°C. Place the pistachio nuts on a baking tray and roast for 10 minutes. Remove from the oven and set aside. Put the sugar and water in a saucepan and heat until it reaches 120°C on a sugar thermometer.
  2. Making the paste

    Put the pistachio nuts in a food processor and process until they are finely ground. Pour in the sugar syrup and continue to process. Add the orgeat syrup and the hazelnut oil and continue to process to a smooth paste. Pistachio paste can be stored in an airtight container in the refrigerator for up to 1 month. It is used to flavour ganaches, praline pastes, almond pastes and creams.

Chef's tip:

  • Orgeat syrup is an almond- avoured syrup that is often used in cocktails. It is available from most good bottle shops. You can use this paste in many ways — try making a pistachio-based cream instead of the almond-based frangipane in a pear tart. Mmm …
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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