Homemade Pistachio Paste

Charlie

Thu, 11 Aug 2016 20:01:47 GMT

Hello:
If you want pistachio paste, you want it to taste like pistachios. Why the almond, that is a flavour that is powerful?

Do you have a recipe for pistachio cream?

Evan

Fri, 22 Jul 2016 08:19:34 GMT

Hi

I just saw ur pictachio paste recipe. Love it. I"ve been looking where to buy in Sydney Australia but no luck. Love pistachio and will definitely try it ASAP as I wanna make pistachio gelato ice cream. My question is to u, is how long can I store it and do u keep it in the fridge right?

Thanks

Evan

fx

Wed, 16 Mar 2016 11:13:47 GMT

Sam, then add as much water as needed to have a paste you can work with.

fx, 1

Thu, 3 Mar 2016 12:19:35 GMT

Granulated is fine.

Sam

Fri, 14 Dec 2012 03:42:28 GMT

Hi, you said 7 grams of water??? That seems too little to me considering the amount of sugar you have to boil it in.......I measured 7 grams on my scale and its not even a tablespoon of water....

gina

Sat, 14 Jan 2012 06:12:00 GMT

First, let me say your blog is absolutely beautiful. Second, I would like to disclaim my question by letting you know I am a complete novice! Your pictures make this look so simple! I am stuck on the sugar part... I keep heating it and by the time it melts it is past 121 c and is browning... Any help? Thank you for your beautiful post!

EJ

Sun, 1 Jan 2012 09:44:35 GMT

Hi, just wanted to know what kind of sugar u use, icing, caster, granulated?

Thanks. Beautiful pics :)

Wendy

Mon, 16 May 2011 01:12:29 GMT

I can"t wait to try this and make gelato! One thing, I found unsalted nuts that were roasted, dry roasted or raw online. Which one do you recommend? Thanks

M

Mon, 6 Sep 2010 06:02:30 GMT

Hi, I live in China and cannot find a great many baking and cooking supplies, but I do have some almond extract. Can I use that in place of bitter almond extract? Thanks a lot!

Mamta

Wed, 1 Sep 2010 20:04:46 GMT

I was able to use a blender to get a fine pistachio powder instead of mortar/pestle. I think if you use a regular blender (with the cross-blade, not the flat blade) you can get quite a fine powder from the pistachios. I then used a sieve to take out the larger pieces and blend them again later. Worked quite well for me (took about 30 minutes for the entire process) and not as much work as using the mortar/pestle.

All in all, great recipe for pistachio paste. Was able to follow it exactly (except for using blender instead of mortar/pestle) and I came out with a really good pistachio paste.

fx

Sun, 15 Aug 2010 17:45:27 GMT

Glad it worked for you!

Twi

Sun, 13 Jun 2010 22:08:50 GMT

Thank you for this recipe! I made it over a year ago to use when making home made ice cream which my boyfriend loves. This makes the best ice cream ever. and the paste has lasted perfectly in the freezer for all this time (just made more tonight and it was just as good as the first batch). I think out of this recipe I have been able to make about 7-10pints of ice cream so it is well worth the hand grinding effort! :)

For those looking for almond power use ground almonds - same same.

Daniella

Mon, 17 May 2010 22:07:37 GMT

I had the same problem mixing in the sugar syrup.Are you sure about 7g of water?
It looks as if it should be more. One tablespoon is 14.79 grams. Is it really half a tablespoon?

fx

Tue, 23 Feb 2010 17:18:31 GMT

I can"t see for sure the problem you encountered, but perhaps heating slightly the paste to dissolve crystallized sugar might help. Good luck!

Roba

Sun, 14 Feb 2010 15:42:41 GMT

Hi,
Lovely recipe that I have finally attempted to make! BIG problem though!

I could not mix in the sugar syrup fast enough and so now I have sugar lumps and pistch/almond mix.......is there any solution to this? I would be grateful for any help!

Many thanks

Miles

Fri, 14 Aug 2009 05:30:45 GMT

Awesome! I just made some hazelnut praline and can"t wait to try this out. Which book did Pierre Herme publish this recipe in? Cheers

Tenina

Fri, 24 Jul 2009 11:01:04 GMT

Your paste looks so delicious....but you really need a Thermomix for a beautiful creamy textured paste! NO SIEVING ever required!!

fx

Mon, 8 Jun 2009 21:53:27 GMT

Yes it"s mighty fun to make your own pistachio paste, but at the end of the day both the homemade and the commercial reek of bitter almond oil!

Joann

Mon, 8 Jun 2009 04:36:57 GMT

I just discovered your blog and am thrilled with your recipe! I will certainly try it. I purchased a 1kg. tin of pistachio paste from Patisefrance from www.pastrychef.com for $71.00. I"m developing a pistachio cake recipe but at these prices I have to be careful and make every effort count! Their paste is very smooth and I love the coarseness of yours. I"d like to try for something in between and then add finely chopped pistachios at the end. Thanks for your contribution to my efforts!

fx

Thu, 16 Oct 2008 06:50:34 GMT

Colin, this indeed is paste, not oil. If you buy pistachio oil, then you"ve been taken advantage of. In Paris, pastry chefs use paste, not oil.

Colin

Thu, 16 Oct 2008 05:16:21 GMT

This is not really paste. The stuff that you buy use oil. Anyone tried to add oil (1/3 cup of canola)?

fx

Mon, 22 Sep 2008 14:23:26 GMT

Amaro, this was my pleasure. Have fun with the pistachio paste!

Amaro

Mon, 22 Sep 2008 06:57:00 GMT

Thank you very much to post this recipe.
Excellent
With regards,
Amaro

fx

Fri, 15 Aug 2008 10:16:33 GMT

Theresa thanks and I hope to see you back on my blog!

theresa falvo

Fri, 15 Aug 2008 09:09:06 GMT

This is the best food site I have seen in a long time. �bene, bene, benetheresa falvo

fx

Thu, 14 Aug 2008 13:10:41 GMT

Doris, many shops don"t stock this, so just buy whole skinned almonds (just the white bit without the brown skin) and put in a food processor until powdered. Pass through a sieve to remove any large bits and you"re all set.

Doris Goldbeck

Thu, 14 Aug 2008 13:02:04 GMT

I am trying to make my owm pistachio paste using your recipe, however I am having great difficulty finding the white almond powder. where can a person buy this? Could you please let me know.

Thanks

fx

Wed, 4 Jun 2008 15:48:31 GMT

Vanielje, thanks for visiting and have fun with the Pierre Herm� pistachio paste!

fx

Wed, 4 Jun 2008 15:45:54 GMT

My Sweet and Saucy, thanks for visiting! If you like the photos do check the rest of my site, I have 180 articles with similar pictures mostly.

fx

Wed, 4 Jun 2008 15:39:16 GMT

Maya, good luck with the pistachio paste!

Madeline

Mon, 2 Jun 2008 14:49:12 GMT

Wow, that really looks amazing. Your photos are so gorgeous, beautiful job!

african vanielje

Mon, 2 Jun 2008 13:48:30 GMT

I have tried my own version of this but will definitely give this one a try as it looks delicious. THank you for the pic by pic account. Yum!

My Sweet & Saucy

Mon, 2 Jun 2008 12:02:54 GMT

What a fantastic post! Love the photos!

michelle @ TNS

Mon, 2 Jun 2008 11:08:32 GMT

I will probably never, ever, ever do this, but I"m glad someone is!

Maya

Mon, 2 Jun 2008 05:57:59 GMT

I was just looking at Chef Payard"s recipe last night for the same thing!
Now I have to make mine ;)

fx

Sun, 11 May 2008 15:50:09 GMT

White almond powder: either grind it yourself after having skinned the shelled almonds, or buy it from the shop. As for the bitter almond extract, you"ll need to buy it, it is a very common pastry ingredient.

fx

Sun, 11 May 2008 15:49:19 GMT

Carlo, yes you can use a food processor.

carlo

Sat, 10 May 2008 09:47:58 GMT

One more question - where can you find white almond powder? Grind it yourself? And the bitter almond extract? Where to buy?Thank you

Carlo

Sat, 10 May 2008 09:42:47 GMT

I"m wondering if you can"t use a food processor to grind the pistachios.

thank you

fx

Tue, 22 Apr 2008 13:28:50 GMT

Malika, you can freeze it and store it forever!

Malika

Tue, 22 Apr 2008 07:37:28 GMT

Great recipe, very well explained, thanks!
If I want to store it in the fridge, how long can it last?

yulia

Fri, 18 Apr 2008 10:57:30 GMT

Great recipe!!!!!!it is simple,tasty,and looks great!!!it helped me a lot!!!!!

fx

Tue, 8 Apr 2008 14:52:58 GMT

Peter, almond add to the taste of pistachio. The reason why they are added is that if you made one with untoasted pistachios only and would not use green food coloring, almost nobody would actually recognize this as pistachio paste or ice cream. You might point out that the problem is how our expectation of what pistachio dishes are expected to taste by industrial food, but we just expect pistachio to taste like bitter almond. Try and see for yourself - a most enlightening experience. You can certainly use a kitchen blender. Have fun!

Peter Corfield

Mon, 7 Apr 2008 23:21:48 GMT

Looks fantastic.
Some questions-
Why does a Pistachio paste need almond? Pistachio is a great taste on its own.
Would preparation in a domestic Food blender/processor make a smoother paste without damaging the taste?

fx

Wed, 12 Dec 2007 09:05:34 GMT

That"s why I have so many pictures of every recipe!

Kictsiftepith

Sun, 9 Dec 2007 18:25:36 GMT

I"d prefer reading in my native language, because my knowledge of your languange is no so well. But it was interesting!

Chris

Thu, 4 Oct 2007 04:27:54 GMT

Thanks and well done you should start a series the photo"s really help.

micheloud

Sun, 19 Aug 2007 02:19:40 GMT

Dommage que ce ne soit pas en fran�ais. A quand une version film�e pour you tube? Tr�s bon documents.

rose

Mon, 16 Jul 2007 19:49:09 GMT

Wow, this is great! I want to make real good pistachio cake and been looking around for pistachio paste. It"s so much better to make it yourself than store-bought. Your site sure help with clear shots of the process. Thanks for sharing.

HaraldS

Wed, 11 Jul 2007 05:15:58 GMT

Excellent blog you are writing, entertaining and educational to read!I discovered a small error in your homemade pistachio paste where it says; In a saucepan mix 7 grams (0,7 dl) water with 250 grams sugar. Either it should be 70 grams or 0,07 dl. (7g = 7ml = 0,7cl = 0,07dl) Yours sincerely :)