Homemade Pistachio PasteHome >> Tools & Ingredients
Pistachio paste is bought by professional pastry chefs in shops like G. Detout to flavor everything from ice creams and custards to pies and macaroons. During my last pastry class at Lenôtre we made a pistachier and the chef told us that 'Pistachio paste cannot be made - you have to buy it'. Well, Pierre Hermé, the modest emperor of French pastry, makes his own pistachio paste.
Here is his recipe using high quality shelled unsalted pistachios I bought in Istanbul's Spice market.
Pierre Hermé's Pistachio Paste
Pound the pistachios in a heavy mortar.
This is heavy work and it takes a very long time to obtain a fine powder.
Using an electrical kitchen mixer can help (photo) but is no panacea as the pistachio crumbles will pile up on each side until the blade runs on empty space.Add one or two drops of bitter almond extract. This is a very potent substance and it will quickly overwhelm the pistachios - be careful.