- 1 + 2/3 cups pistachios
- 2/3 cup sugar
- 1/8 cup water
- 1/3 cup almond powder
- 3 tablespoonsGuénard Pistachio Oil
- 2 drops bitter almond extract (optional)
In a frying pan on medium heat, roast the pistachios for a few minutes. As soon as they begin to brown slightly, remove them from the stove.
In a saucepan, combine the sugar and water and mix. If you have a cooking thermometer, use it to make sure the sugar reaches a temperature of 250°F. If you do not have a cooking thermometer, watch the mixture and heat until it boils and thickens.
Add the pistachios to the saucepan and stir until they are completely coated with a white film.
Then, place them in a blender with the almond powder and mix until a paste forms. Pulse the blender so it does not overheat.
Finally, add the pistachio oil and mix thoroughly until the mixture becomes a smooth paste.
Transfer the mixture to a jam jar and keep in the refrigerator.
This pistachio cream is the perfect complement to many recipes using raspberry, vanilla or chocolate, as well as a delicious flavoring for pastry creams!