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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Pistachio Paste

https://www.cuisinedaubery.com/recipe/frederic-baus-pistachio-paste/

Frédéric Bau’s Pistachio Paste

A recipe by Frédéric Bau Tuesday August 28, 2018
2 comments Share:
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Frédéric Bau’s Pistachio Paste

FX (François-xavier)

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

Frédéric Bau’s Pistachio Paste

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

Frédéric Bau’s Pistachio Paste

Source of the recipe

A recipe from Frédéric Bau from the book "Encyclopedia of Chocolate".

To purchase online, see HERE

Frédéric Bau’s Pistachio Paste


The recipe is on page 36

Frédéric Bau’s Pistachio Paste

Modifications to the original recipe

● I needed more Grape seed oil than mentioned in the book

Frédéric Bau’s Pistachio Paste

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Chef: Frédéric Bau Preparation Time: 10 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Pistachio Paste, 
Pistachios
 5
Ingredients
  • 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')

    Frédéric Bau’s Pistachio Paste

    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

    And of course, your pistachios must be unsalted !

    Frédéric Bau’s Pistachio Paste Frédéric Bau’s 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

    Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio 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

    Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste

    When the paste is too thick...

    8. If the paste is too thick, the blade won't be able to do its job... That's when you want to add INGR_TXTONLY_LIQUEURAMAN1 (not in the original recipe)

    9. I use Amaretto...

    10. Pour in the Amaretto while grinding...

    11. You can adjust the thickness of the paste by pouring more or less Amaretto

    Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste

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

    Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste Frédéric Bau’s Pistachio Paste

    Place the paste into a jar

    Frédéric Bau’s Pistachio Paste

    You may keep this paste refrigerated a couple weeks

    Frédéric Bau’s Pistachio Paste
    Result
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    Don't forget to share your photos once you tried this recipe! HERE
    Pistachios
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    All recipes made with pistachio paste

    M.O.F Luc Debove’s Pistachio Mirror Glaze

    Lenôtre’s Pistachio Raspberry Cakes

    Pierre Hermé’s Pistachio Ice Cream

    Pierre Hermé’s Pistachio Crème Brûlée

    The other recipes for Pistachio Pastes

    Pierre Hermé’s Pistachio Paste


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    2 comments

    Chai Monday March 1, 2021

    Can I use roasted pistachios(unsalted) that sell in supermarket instead of raw pistachios?

    FX (François-xavier) Monday March 1, 2021

    Yes but unsalted !

     

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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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