Pierre Hermé’s Pistachio Crème Brûlée2017-01-29
- Plaisirs Sucrés
A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers
As a result I kept eating Crema Catalanas and not Creme Brulées, until the day I stumbled on a recipe from Pierre Hermé and I just fell in love with it.
Thanks to this recipe, I have now switched back to Creme Brulées !
Source of the recipeThis is a recipe that I found in Pierre Hermé's book "Plaisirs sucrés".
Be aware that lots of blogs mention this recipe, but with mistakes. I am giving you the authentic one here!
To purchase online, see HERE
Modifications to the original recipe
½ Cup Pistachio Paste (100 grams). The recipes, are HERE.
For the recipe of Pistachio Paste, click HERE1 Cup Milk (250 grams)1 Cup Whipping Cream (250 grams)2 drops of Almond Extract3 Egg Yolks. 4 Tablespoons or 60 grams⅓ Cup Sugar (80 grams)
I am using the
Pistachio Paste(½ Cup or 100 g) instead of grinding pistachios, it's so easier !
If you live in the states, pistachio pastes can be purchased online easily.
If you live in Los Angeles, check the Surfas stores
The Pistachio PasteYou may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself
All recipes of Pistachio Pastes
All the Recipes of Pistachio Pastes are HERE
Egg Yolks(3) and the
Sugar(⅓ Cup or 80 g)
2. In a saucepan, warm : the
Pistachio Paste(½ Cup or 100 g), the
Almond Extract(2 drops), the
Milk(1 Cup or 250 g) et the
Whipping Cream(1 Cup or 250 g)
Pistachio Pastewas too compact and I had to mix it using a hand blender
4. Bring to a boil
11. While it's baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)
Cooling down12. Take the ramekins out, let them cool down at room temperature.
Placing the ramekins in the fridge to cool completely for at least
2 hours. This can even be done overnight without affecting the texture.
CaramelizingYou will need a torch which is the best method.
Otherwise, you can use the broiler of your oven
The other recipe of Crème Brulées
Cooking with the same Chef ?
All recipes of Pierre Hermé
Recipes from the same Book!
All recipes from the book "Plaisirs sucrés"
Cooking with the same ingredients ?
What else to cook with Almond extract
What else to cook with Pistachio paste
Julia Child’s French Escargots
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
The Coca-Cola Ice Cream (only for my sister)
Pierre Hermé’s Orange and Grand Marnier Crepes
Jamie Oliver’s Indian Butter Chicken
Homemade Honolulu style Poke Bowl
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Julia Child’s Leek Quiche (“flamiche”)
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Christophe Felder’s Strawberry Tiramisu
Pierre Hermé’s Chocolate Sorbet
Paul Bocuse’s Quiche Lorraine (the chef of the century)
The Canelé Recipe («Canelé de Bordeaux»)
The Bilbao Brunch
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Flourless Chocolate Cake
French Sausage in Brioche (“Saucisson Brioché”)
Thomas Keller’s Dog Treats
French Mango Coconut Charlotte
Philippe Conticini’s Rhubarb Tart
Pierre Hermé’s Vanilla Crème Brûlée
Claire Heitzler’s Rhubarb Strawberry Tart
Split Pea & Ham Soup
Caffe Panna Ice Cream Shop
Making Mimolette Cheese
Blistered Shishitos With Garlic And Piñon