Fall is here and it’s a great reason to get into the kitchen! There are lots of perfect recipes for this season on my blog, but here is a small selection of sweet and savory ones to enjoy in the warmth of your home. Honey, nuts, pumpkin, cheese, buckwheat, it’s the best time of the year to cook all these delicacies. Just click on the recipes to access them!
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…
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.