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Cuisine d'Aubéry
The food blog of FX
Crème Brulée Dessert

https://www.cuisinedaubery.com/recipe/pistachio-creme-brulee/

Pierre Hermé’s Pistachio Crème Brûlée

A recipe by Pierre Hermé Sunday January 29, 2017
2 comments Share:
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 4.1
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A great recipe from Pastry Master Pierre Hermé, for a creamy custard based Creme brulée and Pistachio lovers

FX (François-xavier)

About this recipe

Here's an original crème brulée with pistachio flavor that I loved instantly

Pierre Hermé’s Pistachio Crème Brûlée

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 !

Pierre Hermé’s Pistachio Crème Brûlée
Pierre Hermé’s Pistachio Crème Brûlée
Pierre Hermé’s Pistachio Crème Brûlée

Source of the recipe

This 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

Pierre Hermé’s Pistachio Crème Brûlée
Pierre Hermé’s Pistachio Crème Brûlée


The recipe is on page 16

Pierre Hermé’s Pistachio Crème Brûlée

Modifications to the original recipe

● I add Pistachio Paste instead of grinding pistachios (makes it easier)

● I bake at 245 °F / 120 °C instead of 220 °F / 100 °C

Pierre Hermé’s Pistachio Crème Brûlée

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Servings: 6 Preparation Time: 15 Minutes Cooking Time: 30 Minutes Ready in: 2 H Yield: 6 ramekins Skill: Easy Level Cuisine: French Cuisine Courses: Crème Brulée, Dessert, 
Whipping cream Almond extract Egg yolks Pistachio paste Pistachios
 4.1
Ingredients
  • For 6 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 9 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

  •   ½ Cup Pistachio Paste (100 grams). For the recipes, see HERE.
    For the recipe of Pistachio Paste, click HERE
  •   1 Cup Milk (250 grams)
  •   1 Cup Whipping Cream (250 grams)
  •   2 drops of Almond Extract
  •   3 Egg Yolks. 4 Tablespoons or 60 grams
  •   ⅓ Cup Sugar (80 grams)
  • Caramel
  •   some Sugar


  • For 4 ramequins (3.93" (or 3 15/16" or 10 cm) in diameter) or 6 ramequins (3.14" (or 3 5/32" or 8 cm) in diameter)

  •   ⅓ Cup Pistachio Paste (66.6 grams). For the recipes, see HERE.
    For the recipe of Pistachio Paste, click HERE
  •   ¾ Cup Milk (166.6 grams)
  •   ¾ Cup Whipping Cream (166.6 grams)
  •   1 drop of Almond Extract
  •   2 Egg Yolks. 3 Tablespoons or 40 grams
  •   4 Tablespoons Sugar (53.3 grams)
  • Caramel
  •   some Sugar

  • You will need...
    Almond Extract
    Pistachio Paste Fiddyment Farms
    Pistachio Butter
    Raw Pistachios
    Organic Pistachios
    Scanpan Saucepan
    Immersion Multi-Purpose Hand Blender
    Large Mixing Bowls, Stainless Steel
    DeBuyer Whisk
    Large Stainless Steel Fine Mesh Strainer
    Sifter for Baking
    3-Inch Ramquins (ramekins)
    Cazuela Clay Pans – 4.5 inch
    Perforated Baking Pan
    USA Warp Resistant Baking Pan, Aluminized Steel
    Culinary Torch
    Steps

    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

    Pierre Hermé’s Pistachio Crème Brûlée

    You may find pistachio paste in specialized stores, but the best way to enjoy your own pastries is to make the paste yourself

    I am showing you a few recipes HERE

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    1. I a mixing bowl, whisk together the 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) and the Whipping Cream (1 Cup or 250 g)

    3. My Pistachio Paste was too compact and I had to mix it using a hand blender

    4.  Bring to a boil

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    5. Pour the hot liquid onto the eggs/sugar mixture

    6. Whisk until smooth

    7. Strain the mixture into a bowl

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    8. I find it more convenient to use a measuring cup with spout

    Pierre Hermé’s Pistachio Crème Brûlée

    Molds

    9. For creme brulées, the typical serving containers are terra cotta ramekins

    Pierre Hermé’s Pistachio Crème Brûlée

    10. Pour in the mixture: Hermé mentions 0.39" (or 25/64" or 1 cm) deep, yet I prefer 0.78" (or 25/32" or 2 cm)...

    11. Hermé doesn't mention to use the traditional roasting tray with hot water, that is so simpler !

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    Baking

    12.  Place in the oven and bake at 245 °F / 120 °C

    13. While it's baking, shake one ramekin and check the center : let them bake until they are barely softly set (almost liquid)

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    Cooling down

    14. 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.

    Pierre Hermé’s Pistachio Crème Brûlée

    Caramelizing

    15. You will need a torch which is the best method.

    Otherwise, you can use the broiler of your oven

    Pierre Hermé’s Pistachio Crème Brûlée

    16. Take the ramekins out of your fridge

    Pierre Hermé’s Pistachio Crème Brûlée

    17. Spread evenly some Sugar, evenly on the top of each ramekin, using a spoon or a strainer

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    18. Using the torch, melt the sugar and form a crispy top

    19.  You may also use the broiler

    20. This is a nice crispy top !

    Pierre Hermé’s Pistachio Crème Brûlée Pierre Hermé’s Pistachio Crème Brûlée

    21. Hermé didn't mention it, but I like to add some crushed raw unsalted Pistachios

    Pierre Hermé’s Pistachio Crème Brûlée
    Result

    The contrast between the cold custard and the warm caramel is what makes this dessert so irresistable !

    Try this recipe and share it with friends and family !!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Whipping cream Almond extract Egg yolks Pistachio paste Pistachios
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    All recipes for Pistachio Pastes

    Frédéric Bau’s Pistachio Paste

    Pierre Hermé’s Pistachio Paste

    The other recipes for Crème Brulées

    Pierre Hermé’s Vanilla Crème Brûlée


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    2 comments

    Cat Friday November 27, 2020

    Merci beaucoup! This was an excellent replacement for pie in our Thanksgiving dinner. I also made the pistachio paste, which was a bit more labor intensive than I had envisioned. But totally worth it!

    I'm looking forward to trying out some of the other recipes with the remaining paste now.

    FX (François-xavier) Friday November 27, 2020

    That's fabulous. Love this creamy recipe and intense pistachio paste.

    Happy Thanksgiving from Los Angeles !

     

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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

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    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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