Home
Recipes
The Blog
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
- Author : François (FX)
- Category: Recipe
- Posted on: Tuesday August 28, 2018
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Pistachios,
- Print This Recipe
-
Print
La version Française se trouve ICI |
Frédéric Bau’s Pistachio Paste Don't forget to share your photos once you tried this recipe! HERE |
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 |
 |
And this recipe from Frédéric Bau (from the Valrhona school !) is the one I was looking for : simpler and faster ! |
 |
 | 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
|
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') |
 |
| 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 !
And of course, your pistachios must be unsalted !
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... |
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
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
12. 
If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')
If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')
13. Place the paste into a jar |
 |
14.  You may keep this paste refrigerated a couple weeks |
|
Recipes using Pistachio Paste
All the recipes using Pistachio Paste are HERE |
The other recipe of Pistachio Pastes |
The result and the pix
|
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Pistachios |
Recipes...
Philippe Urraca’s French Brioche
Salmon Lobster Wellington Recipe
French Saint-Michel Cookies
Thomas Keller’s Financiers (French Almond Cookies)
Pierre Hermé’s Chocolate Sorbet
Alice Waters’ Buttermilk Waffles
Pierre Hermé’s Pistachio Ice Cream
French Fish Bouillabaisse (Stew)
Jacquy Pfeiffer’s French Gingerbread
French Mango Coconut Charlotte
Lenôtre’s Pistachio Raspberry Cakes
Easy Mexican Chicken Tacos
Stéphane Tréand’s Olive Oil Ice Cream
Jamie Oliver’s Indian Butter Chicken
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Rabbit Stew, a French delicacy
Thomas Keller’s Dog Treats
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Philippe Conticini’s Rhubarb Tart
Barbecue Pork Ribs, Highland Park style
Pierre Hermé’s Pistachio Crème Brûlée
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
The Canelé Recipe («Canelé de Bordeaux»)
Other Blogs...
The Barbecue Bible
From Plantation To Barbecue Joint: The Black Contribution To American Barbecue
1 ¾ Cup Pistachios (200 g)
some Grape seed oil
Comments for This Recipe