12 replies to this topic

[sote23]

Anyone have a good recipe using pistachio paste?

[lebowits]

For what type of application?

[sote23]

It will be for a ganache.
Luis

[lebowits]

My favorite application at the moment is a simple pistachio gianduja consisting of high quality pistachio paste, chocolate, and confectioners sugar. Slab it, cut it, dip it in dark chocolate, and decorate with a bit of pistachio flour on one corner. Looks elegant, tastes amazing.

The only down side is the cost of high quality pistachio paste. From what I can tell, the majority of the products available are a combination of almond and pistachio, not pure pistachio. To me, the difference in flavor is worth the price.

[sote23]

yes, the cost of pure pistachio paste is way up there, especially if you get the Bronte paste.

Luis

[gap]

Hi - I am currently making pure pistachio paste at home (due to the price of commercial products as mentioned above).

I was wondering what consistency the commercial products are? I currently have a paste that is very thick. I could pipe it and it would almost hold its shape. Does this sound the right consistency or should I take it further where it is more "runny"?

Any guidance appreciated?

[Kerry Beal]

Hi - I am currently making pure pistachio paste at home (due to the price of commercial products as mentioned above).

I was wondering what consistency the commercial products are? I currently have a paste that is very thick. I could pipe it and it would almost hold its shape. Does this sound the right consistency or should I take it further where it is more "runny"?

Any guidance appreciated?

Runnier - it's runny with a layer of oil after sitting.

[gap]

Hi - I am currently making pure pistachio paste at home (due to the price of commercial products as mentioned above).

I was wondering what consistency the commercial products are? I currently have a paste that is very thick. I could pipe it and it would almost hold its shape. Does this sound the right consistency or should I take it further where it is more "runny"?

Any guidance appreciated?

Runnier - it's runny with a layer of oil after sitting.

Thanks Kerry. Looks like I'll keep it going in the mixer tonight. I was advised to keep the mixer unit cold and not let the nuts heat to the point where the oil seperates completely, so I've been doing it in short bursts and then putting the machine back in the freezer or fridge to cool it down. It seems to be working for now, so fingers crossed.

Edited to add: I've got it to the point where is gets a slight sheen after sitting, so I don't think I'm far from what you're describing. One or two more bursts in the machine tonight should do it.

Edited by gap, 29 January 2012 - 05:07 PM.

[mparinda]

Hi,

I'm new to eGForums. I've been searching for a way to make pure pistachio paste. I am not even sure what I should use or if there's any tricks. I have grinded roasted pistachio and pistachio oil. Should I just mix them up?

[Heartsurgeon]

"I was wondering what consistency the commercial products are?"
I recently bought a tin of bronte paste.
It reminds me of tahini (consistency wise).

Edited by Heartsurgeon, 27 June 2012 - 11:51 AM.

[gap]

Hi,

I'm new to eGForums. I've been searching for a way to make pure pistachio paste. I am not even sure what I should use or if there's any tricks. I have grinded roasted pistachio and pistachio oil. Should I just mix them up?

Hi and welcome to the forum.

I've been making pistachio paste at home for a while now with great results. I take a batch of pistachios and lightly toast half (only lightly so they keep their green colour) and steam the other half. I then blend/blitz in a food processor. The trick here is to keep the mixture cool so that the oils don't seperate out of the nuts. This usually means doing short bursts in the food processor and then transferring the mixing bowl into a fridge/freezer to let it cool down before you keep going. The nuts will first turn to pistachio meal, then slowly combine into a dough-like texture and will then start to break down into a paste. Obviously the stronger your food processor the better. I usually do this process over a few hours - blitz for 1-3 minutes and when it starts to heat up, put it in the fridge and wait 15 mins or until cool. It's easy to do while watching TV or while you're doing other work in the kitchen.

The resulting paste has been used with success in entremets and chocolates (I used this recipe for pistachio ganache: http://www.chefeddy....hio-chocolates/). I have also used it in ice cream but you will get a little nut residue at the bottom of the unchurned mixture when you leave it to settle overnight. This can be strained out without affecting flavour and I have left it in without affecting mouthfeel as well.

Edited by gap, 27 June 2012 - 03:14 PM.

[gap]

It reminds me of tahini (consistency wise).

Thanks - that is a good description of the consistency I am achieving now.

[mparinda]

Hi,

I'm new to eGForums. I've been searching for a way to make pure pistachio paste. I am not even sure what I should use or if there's any tricks. I have grinded roasted pistachio and pistachio oil. Should I just mix them up?

Hi and welcome to the forum.

I've been making pistachio paste at home for a while now with great results. I take a batch of pistachios and lightly toast half (only lightly so they keep their green colour) and steam the other half. I then blend/blitz in a food processor. The trick here is to keep the mixture cool so that the oils don't seperate out of the nuts. This usually means doing short bursts in the food processor and then transferring the mixing bowl into a fridge/freezer to let it cool down before you keep going. The nuts will first turn to pistachio meal, then slowly combine into a dough-like texture and will then start to break down into a paste. Obviously the stronger your food processor the better. I usually do this process over a few hours - blitz for 1-3 minutes and when it starts to heat up, put it in the fridge and wait 15 mins or until cool. It's easy to do while watching TV or while you're doing other work in the kitchen.

The resulting paste has been used with success in entremets and chocolates (I used this recipe for pistachio ganache: http://www.chefeddy....hio-chocolates/). I have also used it in ice cream but you will get a little nut residue at the bottom of the unchurned mixture when you leave it to settle overnight. This can be strained out without affecting flavour and I have left it in without affecting mouthfeel as well.

Hi Gap,

Thank you so much for your reply. I'll try to follow your method.