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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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1 ¾ Cup Pistachios (200 g)
some Grape seed oil
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