{"id":1841,"date":"2013-09-02T19:10:24","date_gmt":"2013-09-02T17:10:24","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1841"},"modified":"2013-10-23T09:41:22","modified_gmt":"2013-10-23T07:41:22","slug":"recipe-pistachio-paste","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-pistachio-paste","title":{"rendered":"Recipe: Pistachio paste"},"content":{"rendered":"

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned, textbook tarts<\/strong> and cakes, I can enjoy the freedom to experiment<\/strong> with cool recipes by great chefs<\/strong>.<\/p>\n

Since this is probably the last week that strawberries can be found in supermarkets, I decided to try Christophe Michalak’s strawberry and pistachio tart<\/a><\/strong>. Obviously not just an average tart<\/em>!<\/p>\n

\"Pistachio<\/a><\/p>\n

The recipe calls for pistachio paste<\/strong> in order to make a whipped pistachio ganache.<\/p>\n

Pistachio paste can be purchased in professional shops and maybe you can even find it in normal supermarkets, but one thing is certain: it’s damn expensive<\/strong> (around 10-20\u20ac per 100g)!<\/p>\n

\"Pistachio<\/a><\/p>\n

Nevertheless, pistachio paste is fairly easy to make at home<\/strong>, so I decided to give it a try.<\/p>\n

The word “paste<\/strong>“, in pastry, usually refers to thoroughly mixed\/ground nuts<\/strong> or sugar coated nuts (e.g. pralin\u00e9): grinding for a relatively long time, makes the dried fruits become oily<\/strong> and reduces them first into crumbs, then a powder, then into a thick paste<\/strong>.<\/p>\n

\"Toasting<\/a><\/p>\n

You can see more details in this is the recipe I used, by Pierre Herme.<\/p>\n

 <\/p>\n

\n \n

Pistachio paste<\/h2>\n
\n \n \"\"Print recipe<\/a>\n