Pistachio Paste

3 comments
Food

Pistachio Paste 1

It has been a long time since my last post. Way too long. I guess life happened in between. However, I realised that blogging and practicing my photography was a missing part in my life. This time, I will just take it a bit easier. Post whenever I have time and not on scheduled days. As I mentioned: Sometimes life just happens. Offline.

Offline, I still continued creating dishes in my tiny kitchen. A few weeks ago, I found on the sales shelf in an Anthropoly shop a book called “À la mère de famille“. A french baking book with real classics which I know from my own childhood: Confiture de lait, marrons glacés, pâtes de fruits, calissons and roudoudous. Most of you will say “Thanks for all those pretty names, but what the heck are they?”. I hope that over time I will try them all and present them here on the blog.

Today, I keep it simple starting with a pistachio paste, since I needed it for a pistachio cake. The cake recipe is the first one I am trying out of the “À la mère de famille”. The recipe to the pistachio cake will follow soon. However since it asked for pistachio paste and I wasn’t able to find it in the grocery store, I asked Google to help me with my search and stumbled on this pretty blog.

I adapted his recipe to come to (I believe) a nice result.

Makes: About 1 1/2 cup
Difficulty: Easy
Prep Time: 20 minutes
Baking Time: 15 minutes

Ingredients:

  • 125g Untoasted, unsalted pistachios
  • 30g Ground almonds (you can also use whole almonds peeled)
  • 60g Granulated sugar
  • 20g Water
  • 3 drops Almond extract (optional)
  • 3 tablespoon Hazelnut oil (Use any other nutty oil if you have, otherwise use a neutral tasted oil such as sunflower oil)

Method:
Place the pistachios on a paper lined pan, toast them for 15 minutes at 150°C then let them cool down (I am impatient and put them for a little in the freezer).

IMG_3101

Leave the sugar and the water in a saucepan on medium heat.

When the sugar syrup reaches 121°C/ 250 °F (it helps to have a thermometer. If you don’t have one, keep stirring until the liquid boils and keep it boiling for a while until the liquid becomes thicker), throw in the pistachios and stir for a few seconds.

The pistachios will crystallise, that’s normal: when they are covered in sugar and almost no syrup is left in the saucepan, remove them and scatter them on parchment paper to cool down slightly.

IMG_3103

Place the pistachios, the ground almonds (or the whole almonds) and almond extract in a food processor.

Mix for about 45 seconds until you obtain a coarse mixture.

Add 1-2 tablespoons of hazelnut oil (or the oil of your choice). I added a third tablespoon after a while so that the mixture became a real paste.

Keep mixing for about 5 minutes or until the mixture becomes a thick paste.

IMG_3107

You can use the paste as mentioned for the Pistachio Cake or simply spoon it out.

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3 thoughts on “Pistachio Paste”

  1. Pingback: Pistachio Cake | Le Dot

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