Whole pistachios, shelled, 50 g

Whole pistachios, shelled, 50 g

Fine green nuts with an intense aroma for patisserie, ice cream, salads and as an elegant decoration. Whether as whole nuts on coated pralines, finely chopped on sliced pralines or mixed into ice cream - they provide a slightly exotic aromatic note. For truffles, roll the filled hollow balls with a little tempered couverture in your hands; you should wear unpowdered rubber gloves and then roll the praline in finely chopped seeds. A simple macaron filling is made with buttercream and pistachio paste: beat 90 g soft butter with 60 g powdered sugar until fluffy, stir in 120 g homemade paste and chopped nuts, chill. For cakes or éclairs, stir the paste into 300 g vanilla cream; work in a few pieces as desired and fill with a piping bag. How do you refine them as a snack? Mix with a little vegetable oil, salt and spices such as chili, paprika or pepper and roast in the oven at 150 °C for 10-15 minutes, stirring occasionally. Use shelled pistachios, 50 g, to enhance desserts as well as savory dishes. For a decorative finish, stick a whole or halved nut on the praline - with pistachios shelled, 50 g always to hand.