PIstachio pastes can be expensive and not too good, so why not make your own ?
About this recipe
For those who either don't like buying their pistachio pastes or for those who find them too expensive, here's the perfect recipe !
An easy recipe from world pastry master Pierre Hermé
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!
I am committing here to give you the original recipe, and whenever I am modifying it, I am letting you know !
Modifications to the original recipe
● I divided the quantities by half
● As my paste was too thick, I added some Almond liquor
Keep in mind, the quantity of the Pistachios (2 ¼ Cups or 250 g) assumes the pistachios are already shelled... 2 ¼ Cups or 250 g !
Otherwise, shell them and weigh them to get exactly
And of course, your pistachios must be unsalted !
Precook the Pistachios
1. Also, you must make sure the pistachios are thoroughly peeled, here's how to remove the peel.
2. Even if the pistachios you bought don't come with their peel, this step is needed to soften the pistachios
3. Bring water to a boil
4. Add the pistachios in boiling water
5. Cook for 2 minutes
6. And strain them
7. Then rub them with a kitchen towel
8. Amazing ! The peels come out quite easily
9. Lots of bloggers recommend to toast the Pistachios, but it dries them, and so I am not recommending toasting them. Besides, Pierre Hermé does not mention it either
10. Transfer the Pistachios onto a large mixing bowl
11. For the syrup, boil the Water (2 Tablespoons or 35 g) and Sugar (½ Cup or 125 g) together in a saucepan
12. Bring to a boil
13. Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization
14. Boil until the temperature reaches 245 °F / 121 °C
15. Once the temperature reached 245 °F / 121 °C, pour the hot syrup onto the pistachio
16. Mix with a spatula
17. The syrup is still hot, keep on stirring
18. After mixing for a while, the syrup crystallizes and the pistachios become "sanded"
19. Add the Almond Flour (⅔ Cup or 62 g) and the Almond Extract (A few drops)
Grinding the paste
20. You will need a good food processor with a powerful blade otherwise the result will be too grainy
21. Grind everything for a few minutes
22. At the beginning, you get a grainy and moist powder
23. Keeping on grinding, we start seeing a thick paste
When the paste is too thick...
24. If the paste is too thick, the blade won't be able to do its job... That's when you want to add Almond liquor (not in the original recipe)
25. I use Amaretto...
26. Pour in the Amaretto while grinding...
27. You can adjust the thickness of the paste by pouring more or less Amaretto
28. If the paste is too thick, grind the paste using a immersion blender (sometimes called 'hand blender')
You may keep this paste refrigerated or even store it in the freezer for a couple weeks