5 Best recipes for pistachio paste in different industries
Published on June 18, 2020
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REQUEST WHOLESALE ACCOUNT Pistachios are one of the delicious nuts that are rich in fibre, vitamins, and minerals.
Suppose you are interested in pistachios and don’t know how to use them precisely. In that case, you have many options, such as using the pistachio paste, flaked pistachio kernel, diced pistachio kernel, and so many recipes for pistachio paste.
Sounds interesting?
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Pistachio Paste is one of the main ingredients for cookies, cakes, ice-creams, desserts, etc. They are made from pistachios, and there are no additives in them.
Technically, pistachio pastes are made from the milling and roasting raw pistachios, and the oil won’t be removed from the pistachios, which is why it is called paste. Also, you should note that the oil is cholesterol-free, and it doesn’t harm your body at all.
Pistachio pastes are primarily used in:
Would you like to know its taste?
If you haven’t tried it yet, you are missing one of the most delicious pastes! It has an unsweetened pistachio flavour with a very smooth texture and fruity-floral pistachio base.
Don’t get surprised when you see some people having a spoon and digging into pistachio pastes! Because you won’t imagine its taste unless you give it a try and taste it.
Ingredients:
Raspberry cream
Step 1
Preheat the oven to 325°F. Butter a 10-inch cake pan, line the bottom with a parchment round, butter the parchment, then dust with flour and tap out any excess. Set the pan on a rimmed sheet pan.
Step 2
Combine the sugar, pistachio paste, and 1/4 cup (35 grams) of flour in the bowl of a food processor. Pulse until the pistachio paste is completely incorporated and the mixture is sandy.
Step 3
Use a fork to stir together the remaining 3/4 cup (105g) of flour, baking powder, and salt in a small bowl.
Step 4
Add the butter and vanilla to the food processor. Process until the batter is very smooth and fluffy.
Step 5
Add the eggs one at a time, pulsing between additions and scraping down the bowl with a flexible spatula as needed. Don’t worry if the mixture looks curdled—it’ll right itself soon.
Step 6
Add half the flour mixture and pulse the machine a few times. Add the rest and pulse again until just incorporated—don’t over-mix!
Step 7
Scrape the batter into the prepared cake pan. Bake for 45 to 60 minutes, rotating halfway through until the top is deeply golden-brown, and the cake feels bouncy and firm-ish when you gently press its centre.
Step 8
Remove the cake from the oven and run a knife around the perimeter, releasing the cake from the sides of the pan. Cool completely in the pan.
Step 9
Once cool, tap the cake out of the pan, remove the parchment paper, and set it on a cake plate if you’re serving that day. If not, the cake can be wrapped tightly in plastic wrap and stored at room temperature for 1 to 2 days.
To make the raspberry cream:
Crush the raspberries with a fork until jammy and swirl-able. Combine the cream, confectioners’ sugar, and vanilla in another bowl. Whisk (or beat with an electric mixer) until very soft peaks form. Fold the crushed berries into the whipped cream, leaving it swirled and streaked with berries.
Finally
Dust the top of the cake with confectioners’ sugar. Cut into big slices and serve with raspberry cream.
Ingredients:
Step 1
In a high-powered mixer or mixer, set aside the pistachio paste and 1/4 cup sugar until well blended (try not mixing too much, you don’t want to turn it into butter).
Step 2
In a large saucepan, combine the heavy cream, milk, remaining sugar, and salt. Warm over medium-high until your mixture begins to bubble.
Step 3
Add the pistachio mixture into the cream mixture. And whisk the egg yolks in a large bowl.
Step 4
Gently pour each cup of cream mixture into your egg yolks and stir constantly. Pour another cup of the cream mixture while stirring.
Step 5
Pour the egg mixture with the remaining cream mixture into the saucepan again and heat for about 5 minutes until the mixture is slightly thickened and glued to the back of a wooden spoon and then, pour in the vanilla and almond extract and stir.
Step 6
Put the bowl in the ice bath and let stand for about 10 minutes, stirring occasionally. Cover the bowl and refrigerate for about 2 hours overnight.
Step 7
After cooling, pour the mixture into your ice cream maker and allow it to work according to the instructions (about 30 minutes).
Step 8
Pour the mixture into a 9×5 frying pan. Now cover and transfer to a freezer for 6 hours, up to overnight, to freeze solid.
Ingredients:
Step 1
Add pistachios to the bowl of a food processor and process until finely ground and begin to thicken about 3-4 minutes. Add ¼ cup sugar and 2 tablespoons milk and pulse until paste forms.
Step 2
Combine the paste with the remaining 2 cups of milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs.
Step 3
Scrape the contents of the food processor into the saucepan with the remaining warm milk mixture and cook over medium heat, constantly stirring, until the pudding starts to bubble and thicken. Remove from the heat, add the butter and vanilla, and stir until the butter is melted.
Step 4
Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours.
Step 5
Serve topped with whipped cream and chopped pistachios.
Ingredients:
Step 1
Heat oven to 325°. Toast the pistachios paste for 7 to 10 minutes or until lightly browned, let cool.
Step 2
Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
Step 3
As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it’s completely incorporated and the ganache is thick and shiny. Stir in 1/2 cup of the pistachio paste and combine well.
Step 4
Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the fridge, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly; otherwise, they’ll become too soft). You can now dust the truffles with cocoa and serve them as is, but they’ll hold their shape better if you coat them with chocolate first.
Step 5
Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and occasionally stir until the chocolate is completely melted. Remove from heat and let cool at room temperature, occasionally stirring, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step
Step 6
Roll the coated truffles in the remaining pistachio paste.
Step 7
Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.
Ingredients
Filling
In the bowl of a stand mixer fitted with a paddle attachment, beat the pistachio paste and butter until creamy and smooth. Transfer the pistachio filling to a small zip-top bag or a disposable pastry bag, scraping the bowl as thoroughly as you can with a flexible spatula. Wipe the bowl with a paper towel and proceed to the next step (no need to wash).
Dough
In the stand mixer bowl from the last step, whisk the flour, yeast, and salt until thoroughly combined. In a quart-sized liquid measuring cup, combine the pistachio paste, Greek yogurt, milk, and pistachio oil, mixing by hand or with an immersion blender until homogenous and smooth. Add to flour mixture and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth, elastic, and able to be gently stretched into a thin but rough sheet without tearing for about 25 minutes.
First Rise
Cover the bowl with plastic and set the dough to rise until puffy, light, and doubled in bulk, about 2 hours at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 30 minutes before testing again. It’s normal for the timing of this step to vary, depending on ambient conditions, with doughs moving faster in warmer environments and slower when things are cool.
Shaping and Second Rise
Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of pistachio filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle additional pistachios on top, if using, and roll into a log, ending seam side down.
Slide an 8-inch strand of thread, unflavored dental floss, or butcher’s twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six even portions and arrange in a parchment-lined 9- by 13- by 2-inch aluminium baking pan (or two 8-inch by 3-inch round cake pans). Cover rolls with foil and refrigerate overnight or up to 48 hours.
Frosting
Place the pistachio paste and cream into a measuring cup, blending container, or jar just large enough to accommodate the head of an immersion blender. If the container is too large, the creamy layer will not be deep enough for proper blending. If the container is too small, the blades will not reach the paste at the bottom of the jar. Alternatively, the ingredients can be placed in the bowl of a food processor. Process until the mixture is creamy and thick, like a frosting; the time can vary substantially depending on the equipment itself, so closely monitor the texture and body of the cream to find the ideal timing for your equipment. Transfer to an airtight container and refrigerate until needed, up to 48 hours. Alternatively, the frosting can be prepared while the pistachio buns are in the oven.
Bake and Serve
Adjust the oven rack to the middle position and preheat to 350°F (180°C); meanwhile, let pistachio buns stand at room temperature until the oven is hot. Bake, covered, until pistachio buns are puffed and firm but pale, about 35 minutes. (If using darker pans, check on the buns even sooner.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Let the buns cool for about 15 minutes to help set the crumb, then serve with a generous dollop of frosting over each bun. Serve immediately, and leave no survivors. The buns do not hold up well with time.
Natural Moreish is a website that you can buy ready-made pistachio pastes and many products that can’t be found everywhere.
If you are a cook or own a restaurant, café, etc., you can use Natural Moreish’s discount and purchase all you need to use as an ingredient in bulk or retail.
In our previous blogs, we talked about the following topics that you might find helpful as well.
All in all
People who are interested in pistachios would like to try all kinds of desserts, cakes, ice creams, buns, etc., made of pistachios. If you are a pistachio lover, you should plan to make one of the mentioned recipes for pistachio paste every weekend. We would be happy if you could share your experiences with us.
What other recipes do you know about pistachios and pistachio pastes? We are all ears to hear from you!
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