The two secret ingredients: Almond flour and bitter almond extract:
How to use homemade pistachio paste:
As I just said, the first purpose of my pistachio paste is to make my pistachio whipped ganache recipe, my pistachio cake and my pistachio crème patissière (custard). You can find the link to my Pistachio Whipped Ganache eBook here! It has the steps-by-steps directions on how to make the most delicious pistachio whipped ganache. This eBook contains the standalone Pistachio Whipped Ganache recipe, but you can find my full Whipped Ganache Mastery eBook link by clicking here. The Whipped Ganache Mastery is 31 pages eBook with 20 foolproof whipped ganache recipes.
Other than the 3 uses I talked about above, this versatile pistachio paste can be used in an abundance of ways:
- Baking: For all you bakers out there, try using the pistachio paste as a filling for macarons, choux, tarts, doughnuts. You can also use this pistachio paste to flavour your buttercream, mousses, chantilly and many more…
Desserts: If desserts are more your style, swirl this heavenly paste into ice cream, yogurt, or pudding for an extra nutty and indulgent flavor.
Sauces: Why limit yourself to just sweet treats? Add a dollop of this exquisite pistachio paste to sauces, and experience a rich and creamy texture that will elevate any dish.
Spreads: And let’s not forget about spreads! Imagine spreading this velvety pistachio paste on toast or using it as a filling for croissants and sandwiches – a nutty twist that will leave you craving more. I love slicing my croissant in two and spreading my pistachio paste in it! Extremely delicious!
What kind of pistachio to use:
Having a vibrant green pistachio paste should not be a priority!
Where do I get the ingredients:
I get all of the necessary ingredients for this recipe at the grocery store or nut specialized stores like Bulk Barn if you are in Canada!
- Raw unsalted and shelled pistachios: I mostly get them at Bulk Barn Canada, Superstore/Maxi or on Amazon. Yes, on Amazon! They sell pistachios…
- Almond flour: Will be available at any grocery store. I buy mine from Costco.
- Bitter almond extracts: I get mine from Superstore/Maxi, it’s from the brand Watkins. For some reasons, the brands don’t commonly state in the name of the extract that they are bitter almond extracts. Therefore, to know the right kind of almond extract to get, read the ingredients. It should state “bitter almond extract” or “made from bitter almond extract”!
- Granulated white sugar: I’m sure you got some in your pantries 😉
- Neutral oil: Use an oil with no strong flavour, I use vegetable oil or canola oil.
- Water: … Do I need to stay I get my water from ? 😉 joking!
Utensil Needed:
I swear by precise recipes, baking is all about being precise with your measurements. That’s why I love using my digital kitchen scale to ensure that everything is measured out correctly. You can never be too precise while baking!
In this recipe, has we are making a sugar syrup to coat the pistachios with, we will need a digital thermometer to monitor the cooking of the syrup.
Here are all the utensils needed for this amazing recipe:
- Digital kitchen scale: I get mine from Amazon, but you can find it at any kitchen equipment store online or physically.
- Baking tray: where you place the pistachios before roasting them in the oven.
- Digital food thermometer: also found on Amazon, or at any kitchen equipment store.
- Medium sauce pan: I love using saucepans that have handles as they are more user-friendly when making these kind of recipe. It is more ergonomic!
- Wooden spatula: this is the best kind of spatula to use when working with sugar syrup and nuts.
- Blender or food processor: this is the key in the recipe! We need a powerful machine to grind the nuts all the way down and obtain a smooth paste. I use the Ninja blender and it works well. Depending to the power of your blender, you will need to run it.
- Airtight container: I prefer airtight glass jars to store my pistachio paste in.
Storing Tips:
Once your homemade pistachio paste is ready to dazzle your taste buds, transfer it into an airtight container. I use glass jars to store my pistachio paste. The good news is that this delectable paste can last for several in the fridge!
- Room temperature: 1 week
- Fridge: 2 to 3 months
Get ready to make the best pistachio paste of your life!
Now, I understand if the thought of making your own pistachio paste may seem daunting, but fear not! This recipe is easier than you think. Just carefully follow the steps, and you’ll have the best pistachio paste in no time. Trust me, it’s worth the effort.
Get ready to indulge in the most incredible pistachio paste you’ll ever make. Your taste buds will thank you, and those around you will be begging for the secret behind your delectable creations. So, what are you waiting for? Let’s get started on this pistachio paste journey together!
Content
- The two secret ingredients: Almond flour and bitter almond extract:
- How to use homemade pistachio paste:
- What kind of pistachio to use:
- Having a vibrant green pistachio paste should not be a priority!
- Where do I get the ingredients:
- Utensil Needed:
- Storing Tips:
- Get ready to make the best pistachio paste of your life!
Hello, it's Sab!
The Best Homemade Pistachio Paste Recipe
Ingredients
Instructions
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Step 1
Start by roasting the pistachios to considerably develop their flavour To do this, place the pistachios on a baking tray and place it in an oven heated to 160 degrees Celsius (320 degrees Fahrenheit) for 10 minutes. Remove the nuts from the oven before the next steps of the recipe.
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Step 2
In a saucepan, pour the 100 grams of sugar and the 30 grams of water and mix lightly. Heat the syrup until it reaches 125 degrees Celsius (you will need a digital kitchen thermometer to monitor the temperature).
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Step 3
Once 125 degrees is reached, tip the pistachios into the pan and stir with a wooden spatula until the pistachios are coated with sugar.
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Step 4
The sugar coated pistachios should look like this, see image.
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Step 5
Once the pistachios are coated in sugar, place them in a high-powered blender with the almond powder and bitter almond extract. Blend until the pistachios turn into a powder.
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Step 6
Add the oil and continue blending until the obtention of a smooth paste.
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Step 7
Depending on the power of your blender, this step will take more or less time. I use the ninja blender which is very powerful, it takes me 10 minutes minimum to have the pistachio paste. Be aware that his step considerably heats the processor, so make little stops every often so you don't burn out your machine
Whipping a dark chocolate ganache is very delicate. There is no set time to whip for, you will have to judge by yourself. As your ganache whips, it color will lighten. Also note that, this ganache will overwhip extremely fast. Depending on the chocolate used, the texture of the dark chocolate ganache before whipping would look a bit curdled, don't worry about it! -
Step 8
Pour the pistachio paste into a clean airtight container and store appropriately.
Note
- This recipe yields about 300g of pistachio paste
- Use raw shelled pistachios to avoid the shelling process
- It's not necessary to blanch and peel the pistachios to remove the skin. We want everything!
- The bitter almond extract is optional, but highly recommended!