Pistachios shelled, 50 g

Pistachios shelled, 50 g

A delicious pistachio ice cream in the summer and for Christmas a few noble pistachio chocolates. These treats can be made quite easily with pistachio marzipan and pistachio paste, but they are perfect only when properly decorated. To do this, a single whole pistachio is glued onto the stamped praline. For the perfect ice cream, small pieces of pistachio are mixed into the mass.

Whole pistachios - use

The delicious green nuts have a unique flavor that is very popular in the kitchen. They can be chopped or whole in salads or other dishes for a slightly exotic flavor note or simply nibbled in between as a small snack. For sweet and salty there are many delicious ways of preparation and also as a decoration, the intense green pistachios look very classy.

Praline decoration

Use praline shells, fill them and close the hollow bodies with tempered couverture. Now you can lightly press a whole or halved pistachio into the couverture.

To decorate truffles, roll the filled and sealed hollow balls with a little couverture in your hands until the whole ball is covered with a very thin layer. You should wear unpowdered rubber gloves to do this. The praline is then rolled in finely chopped pistachio nuts.

Particularly noble are cut pralines. To make them, roll out pistachio marzipan to a thickness of 5 mm and spread a slightly firmer chocolate ganache (100 g cream, 100 g couverture) on it. Once the ganache has set in the refrigerator, spread a little couverture on the marzipan side and cut it into pieces of the same size. The chocolates are covered with a thin layer of couverture with the help of a treading fork. Finally, the praline can be decorated with a whole or halved pistachio on baking paper.

Macaron filling

For nutty macarons, make a very simple buttercream using 90 g softened butter and 60 g powdered sugar. To do this, beat both together until fluffy. Now you need to mix the pistachios until you get a nice paste. You will need 120 g of this paste. Together with a few finely chopped pistachios, the paste is added to the buttercream, stirred in and refrigerated. Already you can complete your macarons with a delicious filling.

Pie and éclair filling

To bring the delicious pistachio flavor into your tarts and éclairs, about 120 g of pistachios must be mashed until a nice paste is formed. This paste is stirred into 300 g of ready vanilla cream. You can find the recipe for the vanilla cream here . According to your own taste, you can also add some pistachio pieces. Thus, the filling can be injected into the éclairs or the cake with a piping bag.

Nibbles

Instead of simple salted pistachios, you could also make delicious spiced nibbles. Mix the pistachios with very little vegetable oil, salt and other spices. According to your own taste, you can add, for example, chili, paprika or a little pepper to the mixture. On a baking tray covered with baking paper, roast the pistachios in the oven at 150 °C. Keep stirring lightly with a wooden spoon to prevent the nuts from burning. After 10 to 15 minutes, the delicious nibbles are ready to be eaten.