The ingredients to make an inratable pistachio ganache
To make a good pistachio ganache at home, easy and delicious to fill your pastries, you need:
- 100 g pistachio paste
- 300 g white chocolate
- 150g liquid cream
On the utensil side, a pan, a bowl passing through a double boiler and a spatula are enough!
The recipe for homemade pistachio paste
To make a pistachio ganache, you need pistachio paste. You can easily find them in supermarkets, but this is quite expensive (around € 11 per 100g depending on the brand). Because it is more economical, and on top of that, much better, we advise you to make your pistachio paste at home! Here is the quick and easy recipe.
Ingredients :
- 250 g raw pistachios
- 125 g sugar
- 35 g water
- 60 g almond powder
- 1 tablespoon of oil
- a few drops of bitter almond extract
The preparation stages:
Step 1 : preheat your oven to 150 ° C.
2nd step : peel all your pistachios.
Step 3: put them in the oven for 15 minutes to grill them.
Step 4: pour your roasted pistachios in a salad bowl.
Step 5: pour the sugar and water into a saucepan. Heat this mixture to 121 ° C to make a syrup.
Step 6: pour the syrup in the bowl with the pistachios. Mix with a spoon and let cool.
Step 7: in a food processor or blender, pour the oil, almond powder and bitter almond extract.
Step 8: gradually mix everything until you get a pistachio paste. Make frequent stops so as not to overheat the robot.
The homemade pistachio paste can be kept cool or at room temperature in an airtight container.
The preparation steps to make an inratable pistachio ganache
The preparation of the homemade pistachio ganache is simple and quick.
Step 1 : break your white chocolate into pieces and put it in a bowl passing through a double boiler.
2nd step : to melt your chocolate in a double boiler, heat water in a saucepan. Once the water is hot, put on low heat and place your bowl of chocolate on it (it should not touch the bottom of the pan) and gently melt your chocolate. Reserve the bowl on the side.
Step 3: boil your liquid cream in a saucepan.
Step 4: pour 1/3 of the liquid cream on your chocolate and mix briskly with a maryse from the center to create an emulsion.
Step 5: start again with the second third of the cream then with the rest of the cream, taking care to incorporate all the fat of the cream (the white residue in the pan). You get a white chocolate ganache.
Step 6: add the pistachio paste to your chocolate ganache.
Step 7: incorporate the aroma of bitter almonds according to your taste. Be careful not to put too much above all, go little by little while tasting.
Step 8: film your pistachio ganache on contact with a cling film and allow it to cool before putting it in the refrigerator.
You can now stuff your macaroons or cakes and enjoy!
>> Discover our best ganache recipes to enhance your cakes
How to properly store a homemade pistachio ganache?
If you have pistachio ganache left, or if you prefer to prepare it in advance, you can keep it. For this, reserve it in an airtight container.
- At room temperature, you can keep your homemade pistachio ganache for up to 2 hours.
- In the refrigeratorr, between 0 ° C and 5 ° C, you can keep your homemade pistachio ganache for a maximum of 4 days.
- In the freezer, between -18 ° C and -15 ° C, you can keep your homemade pistachio ganache for a maximum of 3 months.
Read also :
⋙ All our raspberry ganache recipes for successful cakes and macaroons
⋙ French toast, ganache with white chocolate and caramel sauce by Pierre Augé
⋙ Our best chocolate ganache recipes to enhance your desserts