Pierre Hermé’s Pistachio Crème Brûlée2017-01-29
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers
As a result I kept eating Crema Catalanas and not Creme Brulées, until the day I stumbled on a recipe from Pierre Hermé and I just fell in love with it.
Thanks to this recipe, I have now switched back to Creme Brulées !
Source of the recipeThis is a recipe that I found in his book "Plaisirs Sucrés".
Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!
Modifications to the original recipe
½ Cup Pistachio Paste (100 grams).
For the recipe of Pistachio Paste, click HERE1 Cup Milk (250 grams)1 Cup Whipping Cream (250 grams)2 drops of Almond Extract3 Egg Yolks. 4 Tablespoons or 60 grams⅓ Cup Sugar (80 grams)
|I am using the |
Pistachio Paste(½ Cup or 100 g) instead of grinding pistachios, it’s so easier !
If you live in the states, pistachio pastes can be purchased online easily.
If you live in Los Angeles, check the Surfas stores
All recipes of Pistachio Pastes
All the Recipes of Pistachio Pastes are HERE
| In a saucepan, warm :|
|Pour in the mixture: Hermé mentions 0.39" (or 25/64" or 1 cm) deep, yet I prefer 0.78" (or 25/32" or 2 cm)…|
BakingPlace in the oven and bake at 245 °F / 120 °C
|While it’s baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)|
Cooling downTake the ramekins out, let them cool down at room temperature.
Placing the ramekins in the fridge to cool completely for at least
2 hours. This can even be done overnight without affecting the texture.
CaramelizingYou will need a torch which is the best method.
Otherwise, you can use the broiler of your oven
|The contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !|
The other recipe of Crème Brulées
The result and the pix
Cooking with the same Chef ?
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