Frédéric Bau’s Pistachio Paste
About this recipe
And this recipe from Frédéric Bau (from the Valrhona school !) is the one I was looking for : simpler and faster !
Source of the recipe
A recipe from Frédéric Bau from the book "Encyclopedia of Chocolate".
The recipe is on page 36
Modifications to the original recipe
● I needed more Grape seed oil than mentioned in the book
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 !
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
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
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
12. If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')
Place the paste into a jar
You may keep this paste refrigerated a couple weeks