Pistachio cream

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PRESENTATION

Recipe by
Andrea Tortora

You can eat it in the morning on a slice of toast, spread it inside a fragrant croissant, or use it to personalize a whole array of desserts – pistachio cream is a real treat! And it’s so easy to make at home using Andrea Tortora’s recipe. But, to get a spread that really lives up to everyone’s expectations, the most important thing is to choose the right pistachios. They must be green, unsalted, unroasted, and of the highest quality: This is the only way your cream spread will have that intense flavor. To give it the right sweetness and special creaminess, we’ve added melted white chocolate and grapeseed oil – a select type of oil made by pressing the seeds of grape berries – to the pistachio paste. Don’t worry if you can’t find it, though – any delicately flavored oil will work perfectly!

INGREDIENTS
Pistachios 2 ¾ oz (80 g) - peeled
White chocolate 4 ⅔ oz (130 g)
Vegetable oil ¼ cup (50 g) - grapeseed
Fine salt ¼ tsp (1 g)
Preparation

How to prepare Pistachio cream

To make the pistachio cream, pour the peeled pistachios onto a baking sheet 1. Roast them in a conventional oven preheated to 365°F (185°C) for 10 minutes, then remove from the oven and let them cool 2. Meanwhile, chop the white chocolate coarsely and transfer to a bowl 3.

Melt the chopped chocolate in a bain-marie or the microwave 4. Once the pistachios have cooled, transfer them to a food processor 5. Add a pinch of salt 6.

Pulse the pistachios until finely ground into a flour 7. Add a small amount of the grapeseed oil 8 and pulse again until you get a creamy purée 9. To make it easier, use a spatula to scrape down the sides of the food processor bowl every so often. It will take around 5-6 minutes. Be sure that the paste doesn’t get too hot – it should never go above 113°F (45°C), which is why it’s important to stop the food processor often. If needed, let the paste rest in the fridge for a few minutes and then pulse again.

Once it’s ready, transfer the paste to a bowl 10, add the white chocolate 11, and stir vigorously until you have an even mixture 12

Pour in the rest of the grapeseed oil 13 and continue to stir until you have an even mixture 14. Now, transfer this mixture to a bowl that’s been chilled in the freezer, with any condensation wiped away 15.

Keeping an eye on the temperature, stir until the mixture has reached 72°F (22°C) 16. Once the mixture has reached this temperature, it will condense into a creamy spread 17. Let it rest for 12-14 hours at a temperature between 72°F and 75°F (22°-24°C). Your pistachio cream spread is ready to be enjoyed 18!

Storage

This pistachio cream can be stored at 68°F (20°F) for around 6 months. Don’t keep it in the fridge or near heat sources.

Tips

Grapeseed oil is obtained from the seeds of grape berries and is a very valuable and delicate oil that doesn’t leave an aftertaste. You can substitute it with a delicate olive oil with a neutral flavor, although we advise against using extra virgin oil. To peel the pistachios easily, blanch them in water for a few seconds, then peel them by hand.