Homemade Pistachio Cream

Preparing the Pistachios

• 

  Step 1

  If the pistachios still have their thin skin, blanch them in boiling water for about a minute.
  Drain and rub them with a kitchen towel to remove the skin. This step is optional but will result in a smoother, more vibrant-colored paste.
  Preheat the oven to 302°F (150°C). Spread the pistachios on a baking sheet and lightly roast them in the oven for 15 minutes. This helps intensify the pistachio flavor.
  Let them cool. Set aside.

• Baking information
  • Temperature

    150°C 302°F
    °C °F
  • Heat rotary
  • Baking time 15 min

Preparing the Syrup

• 

  Step 2

  In a small saucepan, combine the sugar and water, and heat over medium heat until it reaches 250°F (121°C) (use a kitchen thermometer if possible). This will take about 7 to 10 minutes.

• 

  Step 3

  Once the temperature is reached, immediately pour the syrup over the pistachios and mix well. This will coat the pistachios in sugar and lightly caramelize them.

Preparing Pistachio Cream

• 

  Step 4

  Place the caramelized pistachios and the oil into a blender or food processor.
  Blend at high speed in stages (taking breaks to avoid overheating the appliance).
  The pistachios will first turn into powder, then begin to release their oils, forming a paste.
  Continue blending until you achieve a smooth, homogenous paste.
  (You can add a little more oil to reach the desired texture.)