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The pistachio paste is like the hazelnut paste and the praline, a culinary base in pastry. It takes a little longer to make than the others, especially the grinding which takes almost 30 minutes. But the result is worth the effort. With this dough we will be able to make pistachio mousseline, macaroons, crème brûlée, financiers etc…
Recipe:
250g of raw pistachios
125g of sugar
35g of water
60g almond powder
1 tablespoon of oil
a few drops of bitter almond extract
Start by toasting the pistachios on a baking sheet for 15 minutes at 150°C.
Once the pistachios are toasted, place them in a bowl.
Heat the sugar over low heat with the water.
When the syrup is at 121°C pour it directly on the roasted pistachios.
Mix well to coat all the pistachios with syrup.
The sugar will crystallize, it’s perfectly normal!
Once the pistachios have cooled, place them in the bowl of a blender with the spoonful of oil, 4 drops of bitter almond extract and the almond powder.
Turn on. It’s going to take a while to get a dough-like consistency, but it still works. So patience!!! It is best to turn off the unit from time to time to avoid overheating! Here are the pictures of the different stages the pistachios go through!
Once the dough is ready, put it in an airtight box and cool it. The dough keeps for a long time. Anyway, you can tell by the smell and the color.
