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
Alice Waters’ Buttermilk Waffles
Pierre Hermé’s Pistachio Ice Cream
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
French Madeleines Recipe
Philippe Conticini’s Rhubarb Tart
French Mango Coconut Charlotte
French Saint-Michel Cookies
Thomas Keller’s Financiers (French Almond Cookies)
Easy and Delicious French Crêpes Recipe
Qin’s Chinese Chicken Barbecue
Paul Bocuse’s Boeuf Bourguignon
The Coca-Cola Ice Cream (only for my sister)
Julia Child’s Sautéed Mushrooms in Madeira Sauce
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Michalak’s Italian Gianduja paste
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Jamie Oliver’s Indian Butter Chicken
Homemade Honolulu style Poke Bowl
The Bilbao Brunch
Lenôtre’s Pistachio Raspberry Cakes
Cyril Hitz’s French Fougasse Bread
Conticini’s Chocolate Pound Cake
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Weekend Links & Holiday Recipes
The Shaken Martini
Hot Eggplant Spinach Dip
White on rice couple
Low Carb Smashed Cauliflower
Bbq Smoked Pulled Pork Tamales