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Frédéric Bau’s Pistachio Paste
2018-08-28
- This Recipe
- Chef: Frédéric Bau
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Pistachio Paste
- Difficulty: Easy
- Category: Base
- Preparation Time: 10 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Tuesday August 28, 2018
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Pistachios,
La version Française se trouve ICI |
Frédéric Bau’s Pistachio Paste |
About this recipeI 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 |
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And this recipe from Frédéric Bau (from the Valrhona school !) is the one I was looking for : simpler and faster ! |
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 | Source of the recipeA recipe from Frédéric Bau from the book "Encyclopedia of Chocolate".To purchase online, see HERE |
 | The recipe is on page 36 |
Modifications to the original recipe
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Recipes using Pistachio Paste   
All the recipes using Pistachio Paste are HERE |
Ingredients
 | Pour 200 g de Pistaches1 ¾ Cup Pistachios (200 grams)some Grape seed oil |
Steps
You will need a powerful Food Processor (with chopping blades) (sometimes called 'robot coupe') |
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| Keep in mind, the quantity of the Pistachios (1 ¾ Cup or 200 g) assumes the pistachios are already shelled... 1 ¾ Cup or 200 g ! |
Otherwise, shell them and weigh them to get exactly |
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And of course, your pistachios must be unsalted ! |
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1. 
Roast the
2. Remove from oven and let cool down at room temperature for
Roast the Pistachios
(1 ¾ Cup or 200 g) at 320 °F / 160 °C for about10 minutes
2. Remove from oven and let cool down at room temperature for
20 minutes
Grinding the pistachios |
3. Place the
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
6. Keep on grinding
7. Stop when the paste has the right thickness
Pistachios
(1 ¾ Cup or 200 g) in the Food Processor (with chopping blades) (sometimes called 'robot coupe') with a small amount ofGrape 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
 | When the paste is too thick... If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender') |
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8. Place the paste into a jar |
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9.  You may keep this paste refrigerated a couple weeks |
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Recipes using Pistachio Paste
All the recipes using Pistachio Paste are HERE |
The other recipe of Pistachio Pastes |
The result and the pix
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Cooking with the same ingredients ?
What else to cook with Pistachios |
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Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Claire Heitzler’s Rhubarb Strawberry Tart
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Barbecue Pork Ribs, Highland Park style
Philippe Conticini’s Rhubarb Tart
The Canelé Recipe («Canelé de Bordeaux»)
Stéphane Tréand’s Olive Oil Ice Cream
Jamie Oliver’s Indian Butter Chicken
Christophe Felder’s Strawberry Tiramisu
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Chocolate Sorbet
Jacquy Pfeiffer’s Christmas Sablés Cookies
Pierre Hermé’s Pistachio Ice Cream
Pierre Hermé’s Pistachio Crème Brûlée
The Bilbao Brunch
Philippe Urraca’s French Brioche
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Easy and Delicious French Crêpes Recipe
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
French Sausage in Brioche (“Saucisson Brioché”)
The Easy 10 Minute Classic Tiramisu Recipe
French Saint-Michel Cookies
Lenôtre’s Raisins Grand Marnier Bread
1 ¾ Cup Pistachios (200 g)
some Grape seed oil
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