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Frédéric Bau’s Pistachio Paste

2018-08-28
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday August 28, 2018
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
Frédéric Bau’s Pistachio Paste 




About this recipe

I already showed you a recipe of pistachio paste from Pierre Hermé (HERE), but it takes a bit of time, and I needed a quicker one

Pistachio Paste


And this recipe from Frédéric Bau (from the Valrhona school !) is the one I was looking for : simpler and faster !

Pistachio Paste

Pistachio Paste

Source of the recipe

A recipe from Frédéric Bau from the book “l’Encyclopédie du Chocolat”.

To purchase online, see HERE
Pistachio Paste

The recipe is on page 36

Modifications to the original recipe

  • I needed more

    Grape seed oil

    than mentioned in the book


Recipes using Pistachio Paste

Pierre Hermé’s Pistachio Crème Brûlée

All the recipes using Pistachio Paste


Ingredients

Pistachio Paste

Pour 200 g de Pistaches

 
1 ¾ Cup Pistachios (200 grams)

Some Grape seed oil

Steps


You will need a powerful Food Processor (with chopping blades) (sometimes called 'robot coupe')

Pistachio Paste

Keep in mind, the quantity of the

Pistachios

(1 ¾ Cup or 200 g) assumes the pistachios are already shelled... Otherwise, shell them and weigh them to get exactly 1 ¾ Cup or 200 g !

Pistachio Paste

And of course, your pistachios must be unsalted !

Pistachio Paste
1.  Roast the

Pistachios

(1 ¾ Cup or 200 g) at 320 °F / 160 °C for about

10 minutes



2. Remove from oven and let cool down at room temperature for

20 minutes

Pistachio PastePistachio Paste

Grinding the pistachios

3. Place the

Pistachios

(1 ¾ Cup or 200 g) in the Food Processor (with chopping blades) (sometimes called 'robot coupe') with a small amount of

Grape seed oil



4. Grind using the Food Processor (with chopping blades) (sometimes called 'robot coupe')

5. Stop, open and verify the thickness of the paste : it should not be grainy, not too thick. If it’s too thick, add some more

Grape seed oil



6. Keep on grinding

a few minutes



7. Stop when the paste has the right thickness
Pistachio PastePistachio PastePistachio PastePistachio Paste

Pistachio Paste

When the paste is too thick...

If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')

Pistachio Paste

Pistachio Paste

Pistachio Paste

8. Place the paste into a jar

Pistachio Paste

9.  You may keep this paste refrigerated a couple weeks

Pistachio Paste

Recipes using Pistachio Paste

Pierre Hermé’s Pistachio Crème Brûlée

All the recipes using Pistachio Paste



The other recipe of Pistachio Pastes

Pierre Hermé’s Pistachio Paste


The result and the pix


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1 ¾ Cup Pistachios (200 g)

Some Grape seed oil