Pierre Hermé’s Pistachio Paste

can this paste be used as a tart filling? will it be sweet enough?

Hi Farah. No ! Not as such.. The recipe you want to use for a filling would be a pistachio custard. I have the recipe, but unfortunately it is in French :

>>>> CLICK HERE

https://cuisinedaubery-com.preview-domain.com/recipe/creme-pistache/

Hi. Can it be stored, or must it be used immediately? If yes, what is best method and for how long is it good? Thanks ☺

I store it several days, about a week, covered with plastic wrap (that must touch the paste, no air between the bag and the paste), cooled down in the fridge

Have you ever seen a recipe for Pistachio Croquettes? They are super soft in the center, light green pistachio favoring, then dipped in chocolate, rolled in spanish and blanched peanuts which are ground extra extra fine.

Thanks for the recipe but roasting the pistachios will take their beautiful green color away. With Almond extract and almond flavor, it will taste like almond past and that is the problem with ready pasts.

I see your point, that's why I specified only 10 minutes. That will not degrade the color if you keep it around 10 min, and it will unleash a savor that you wouldn't get without roasting. Pastry is also about finding the right balance between colors and taste !

The "paste" turned out to be more of a coarse powder, granulated... ? Not enough liquid ?
could I still use it ?

Hey Walt, the paste should definitely NOT be a "coarse powder". It should ressemble the same texture as shown on the picture.

Looks like your pistachios are too dry (?). In any case, keep grinding and pouring in liquid (like Amaretto or even simple syrup), until the "powder" become a paste

Is this paste can be used as sauce over an ice cream or frozen youghurt?

Hi Jeanette,

This is a paste, and is too thick to be used as a sauce.

However, if you need a pistachio sauce, here's what you can do:

- Make a custard : recipe HERE (https://cuisinedaubery-com.preview-domain.com/recipe/vanilla-custard-creme-anglaise/)

- Make this pistachio paste (or buy one)

- And mix them together (add the pistachio paste graudually, one tablespoon at a time, until you reach the taste that you like)

- The Pistachio Ice Cream is HERE

Thank you for the English version of this recipe. Can this pasta be used to make pistacchio gelato?

Yes it definitely can ! And Pistachio Gelato is MY favorite ice cream. I have a fabulous recipe from a top French chef :

The Pistachio Ice Cream is HERE

My son is allergic to most nuts and peanuts but not pistachios. I cannot even use pistachios processed in a facility that processes other nuts! I wanted to make some petit fours with pistachio paste instead of almond paste. Could I replace the almond flour with rice flour? and something else for the Amaretto? Would this work in petit fours? Thank you.

Hi Eva,

I would just forget the almond flour and follow the recipe without it, that should still work !

How would this be incorporated into a recipe to make Parisian flan?

https://www.ricardocuisine.com/en/recipes/5933-parisian-flan-french-custard-pie-

I would say mixed in the boiling milk

What is the purpose of adding almond flour?

That's a good question Paul.

I guess Hermé adds the almond flour to thicken or give some texture to the paste ?

Love this, thanks for sharing!!!

How should it be stored and for how long?

I would say 2 weeks in the fridge for sure !

Thank you for this posting. If I want to use it in ice cream would it work?

Yes, of course ! This would be great. I actually do have a pistachio ice cream recipe, from French master Pierre Hermé.

I need to publish his recipe which to me is the best.

And between you and me, pistachio ice ice cream is my favorite ice cream...

The Pistachio Ice Cream is HERE

If you re afraid your paste might be bitter, you can try peeling the pistachios by rubbing them with a towel right after toasting them. ??

I am looking for a pistachio pastry cream recipe to use as a filling for a wedding cake. So far the best one I’ve come up with as this one. Do you happen to know of a better choice?
https://recipegoldmine.com/desspastry/pistachio-pastry-cream.html

This one : https://cuisinedaubery-com.preview-domain.com/recipe/creme-pistache/ is mine, but is in French

Thank you kind sir! I found your website searching how to make pistachio cappuccinos. I think your base with a touch of frothed milk then layered pistachio cream, espresso, then frothed milk will be just like Itay!

Where is the pistachio gelato recipe please?

I will post the recipe "pistachio gelato" soon

Hi .. I had the most delicious pastachio rice balls by Mt Eatna in Italy .. is this what they used to flavor them?? Thank you in advance

Don't know those balls, but it's possible

Like Slappy, I was searching for a recipe for pistachio cream to make a pistachio cappuccino. The delicious concoction I had at Leopoldo in Naples, included coffee, pistachio cream and almond milk, and I’m still dreaming about it!

Thanks for the recipe, can’t wait to try it!

Hi , est ce que vous pouvez poster la recette en français aussi s’il vous plais merci ? Please can you post the recipe in french also please and thank you ?

Ah mais si !! Il y a un lien vers la recette en Francais :

Chercher "La version Française se trouve ICI" en haut de la page

I lost a recipe for a spiral butter cookie with a pistachio filling that was the thin spiral. Do you think this would work for the spiral?

This would be too thick used straight.

I would mix some of the cookie batter with this pistachio paste to make the spiral

Would you recommend using this to flavor white chocolate ganache for macaron filling?

yes I would

What do you think of using a Vitamix instead of a food processor?

Vitamix works well too !

Does anyone have a recipe using pistachio paste in shortbread cookies?

I want to make pistachio cake which I had at kargeen restaurant in Oman.

Do you have that recipe or will this paste help ?

I have a few pistachio cakes recipes, which I will post in the future

Want to make pista ganach which goes on top of cake. Can we add little honey to this paste.?

To make a Pistachio Ganache, French chefs usually mix boiling Milk/Cream with the pistachio paste and White Chocolate

Eagerly waiting for your pistachio fluffy n moist cake recipe. If you have any please share on my mail Id pls

Will look into my books this weekend...

Here is a French Cake using this pistachio paste : It's called "Moelleux Pistache" in France, a recipe from Chef Christophe Felder, producing a cake that is not too fluffy, with more texture and something moistier :

- Melt 125 g (¼ lbs ) Butter, Set aside
- Mix in a food processor 20 g (0.7 oz ) Pistachio Paste, 125 g (¼ lbs ) Icing Sugar, 165 g ( 6 oz ) Almond Flour
- Add in and mix 4 Eggs
- Pour in and mix the melted butter
- Pour this batter in small molds or one bigger mold
- Sprinkle some hashed pistachios (non salted)
- Bake at 360 °F / 180 °C for 12 minutes

Personally, I would use 40 g ( 1 oz ) Pistachio Paste instead of 20 g (0.7 oz )

This could be used in a recipe like French "Le moelleux framboise pistache" that I mentioned in this article : https://cuisinedaubery-com.preview-domain.com/weekend-culinaire-saint-jean-de-luz/

Here's another recipe, from another French chef, Christophe Adam, producing a cake that is fluffy :

In a double boiler (a bowl placed on a saucepan with a small quantity of simmering water, heated on a stove) :
- Beat 2 Eggs, 1 egg yolk, sugar (45 g ( 1 oz )) and 1 orange zest in a bowl
- Keep whisking, while watching the temperature (105 °F / 40 °C)
- Transfer to another bowl
- Whisk (beaters or kitchen aid) for a few minutes
- In another bowl, soften the butter (15 g (0.52 oz )) with the pistachio paste (18 g (0.63 oz )) and mix together
- Mix the 2 bowls and mix gently with a rubber spatula
- Sift over this bowl the flour (20 g (0.7 oz )) and corn starch (20 g (0.7 oz )) and mix gently with a rubber spatula
- Pour onto a frame or mold (7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm))
- Bake at preheated 400 °F / 200 °C for 15 minutes

Thank you so much for reciepes

Also which quality of pista you use ? Pishori ?

Also I read u don’t suggest roasting pistachio but I observed roasting brings lots of flavour

That's right, but I stopped doing this as it dries the pistachios and makes it difficult to grind smoothly

Hi François,

Thank you for being so attentive and responding to each of the previous blog posts.

I am Marvin from Toronto and I have just started making decent Macarons with a Swiss Meringue Buttercream filling. I was wondering if you would recommend using this paste recipe to flavour buttercream. In the past I have made Raspberry and Blueberry curds which when combined with the buttercream has been oh so flavourful.

Thanks!

Marvin

yes, of course. You may want to do your buttercream, than take a bit, mix with it the paste to soften it, then add a bit more buttercream to soften even more, and finally fold the two bowls with a rubber spatula

Would you recommend this recipe for a creme like filling for brownies?

Haven't tried. The paste might be too thick for this purpose.

Give it a try - If the result is too thick, try mixing the paste with a bit of the batter.

Thanks for sharing this. Now please please share the pistachio Ice Cream recipe! It is my favourite.

Bingo, it's my favorite too ! But only when it's well made


The Pistachio Ice Cream is HERE

Can I use this to make chocolate ganache for macarons?

No, this is too thick !

For macarons ganache, look at my recipe, HERE

Hi from Australia! I have been looking for the recipe for an amazing mousse-style pistachio and blackcurrant dessert that I had in France some years ago. I was told that it was a Pierre Herme recipe but can't find it anywhere. Can you help???

Hi Aussie ! You are lucky to live in such a great country ! I can't wait to go back.

For the dessert, do you remember the type of dessert ? Layer cake, tartlet, etc.... ?

Yes - it was served in a glass with the blackcurrant (compote?) on the bottom and a pistachio cream on top. You used your spoon to dig down to the blackcurrant and ate both layers together. Absolute heaven! I think I will try and make the pistachio paste first and then attempt to make the dessert but I would love to have the correct recipe! I have a copy of Plaisirs Sucres but the recipe is not there.

i have many other books from the chef. I will take a look...

I found a Pierre Hermés recipe called "Émotion Envie", a "verrine" (glass) with blackcurrant cream (cassis), vanilla creme brulee cream and violet mascarpone cream

Was it this one ?

No - it was just two deep layers - Pistachio and blackcurrant. Nothing else.

That makes it easier then. Were they more "mousse" like or more "crémeux" like ? (fluffy or creamy ?)

The blackcurrant layer was on the base and it was similar to a fruit compote and the pistachio layer was more cremeux. Thanks for going to all this trouble for me!

A slight variation to your recipe: I used Frangelico instead of Amaretto with wonderful results! I make a pistachio cake for my wife and this will always now be a part of it!!!

Is there a substitute I could use for the alcohol please.

Yes. I do not recommend substituting with almond extract as it would overpower the original taste.

You can add instead a few teaspoons of grapeseed oil (which is known by pastry chefs for not changing the taste)

I just made it. Carefully cleaning the skins took a bit of time, but it came out well. The amount is just about enough for two loaves of filled brioche--maybe with a few spoons of ganache. Thank you!

Hello,
We sell pistachio cream with 80% of toasted iran pistachios for luxury restaurants.
You can find this product on our web page: www.darnould.com

Could this be used in the macaron mix itself...or too heavy ?(maybe mix in during the macronage?)thanks!

Hi - I would say that this would be too thick to be used as such. However, it's true that I've seen some different macarons using almond paste so pistachio paste could work. Those types of macarons are used in Holland.

To use this paste in the filling, the recipe of the pistachio macaron is HERE

While in Italy, I had this amazing croissant with a pistachio crepe filling. It was thick, rich, sweet and creamy. I was wondering if you think this would be suitable for such a purpose (I’m trying to recreate a similar thing ????)

Yes, you may use this paste, but not directly...

You will need to make a Pastry Cream and add this pistachio paste, and then use in desserts, like I did in this recipe, HERE

Hello, I was wondering what kind of texture you would use to decorate the plate. I was thinking pistschyio flavor in form of a paste or a sauce I would spread with a brush and place red rose flower shaped mousse cake. Green pistschio would resemble leaves. Thanks.

Hello, this paste is too thick to be used as decoration.

However what you could do is mix the paste with cream to liquify it and then decorate a plate like a sauce.

You can use it too with buttercream to decorate a cake like leaves

Can this pistachio paste be used to make the Emeraude chocolate filling or should I use a thicker one? I have made the emeraude before and remember the filling being firm like marzipan.

You should make it, and if you find it too thin, you can always heat it up and mix it with white chocolate (a kind of ganache), which will make it thicker/firmer

Hi, how could I use this paste in a bonbon? Would I need to add sugar? Syrup

Hi from Holland!!
My friend has a pistacchio paste problem and asked me but i don't t have the answer, maybe you do?
Grinding d his pistacchios it became a thick boule, and the oil was out, separeted.. Help!!! What could go wrong and how to fix this??
Love your site, thanks all!!

Hoi maat. This never happened to me, but if I had to guess, I would say that's probably because of the nature of the fruit itself. Mine come from local California farms. Try to change brands or farmers. You are not so far from Turkey, which have fine produce. My favorite ones usually come from Iran. So try to change brands and let us know if that works better !