How I made it today: Boil some water, take it off the stove, add a cup of roasted or raw shelled pistachios, throw them in the hot water for a minute or two to blanch, take them out and roll them around to loosen the skins and add the skinless pistachios to a food processor. Blend until it's paste. Add a little water to loosen it up if needed.
Hi, bro I did like your video , what about the pistachios skins ???? Do you bend them without ??? No need to soak them in water for an hour or so ?? Or just peel them by hand ?? Thanks, that's amazing
Depending on what's available to your area you can purchase them already shelled. I've done it both ways. Trust me. That's something you're going to want to do, lol. Happy baking... 😋
Yes! Just keep it one night in the fridge, and if it’s still too liquid is probably because of the kind of chocolate, in that case you can mix it with a spoon, it will get harder :)
Yes! To save all the pistacchio paste you can mix the ganache in the same blender you used for the pistacchio paste:l.. otherwise you will loose too much pistacchio inside of the blender since you can’t take everything out :)
if whipped this ganache will be too fat, if you want to whip it double the cream and fix the pistacchio paste as you like :) then you can rest it one night and then whip it
Definitely not. Ml are a volume measure, and grams are a weight measure. It's only for water that they'll be equivalent. 100 ml of cream is more that 100 grams in weight, 100 ml of spirits will be lighter than 100 grams because different ingredients have different density.
I'm pretty sure he means grams. For ganaches the cream is usually measured in grams because there's a proportion to follow. It's different whether you want a hard ganache or a soft ganache and depends on the type of chocolate, too, but usually the proportions are something between 1:1 or 2:1 chocolate to cream by weight.
Wonderful receipe thankyou
Hi Fabio! Thanks for the recipe. What is the shelf life of chocolates filled with this pistachio ganache?
Can we use this for filling doughnut or maybe need some another technique to make great filling for doughnut using this for a base..?
Hi Fabio.. wonderful recipe! Could u share the link of the pistachio paste recipe?
There is no special recipe for the pistachio paste.. is in my info! :) just blend the pistacchio until they become a soft liquid paste ☺️
Looks delicious. How do you make the pistachio paste?
How I made it today: Boil some water, take it off the stove, add a cup of roasted or raw shelled pistachios, throw them in the hot water for a minute or two to blanch, take them out and roll them around to loosen the skins and add the skinless pistachios to a food processor. Blend until it's paste. Add a little water to loosen it up if needed.
bravo! grazie...io adoro i pistacchi dappertutto!
And how long will it last before expiration
Thank you🙏good recipe
Thanks! 🙏
Hi, bro I did like your video , what about the pistachios skins ???? Do you bend them without ??? No need to soak them in water for an hour or so ?? Or just peel them by hand ?? Thanks, that's amazing
Depending on what's available to your area you can purchase them already shelled. I've done it both ways. Trust me. That's something you're going to want to do, lol. Happy baking... 😋
Is this good and stable on cakes ?
Excelente
Cool! How to make pistachio paste?
Thank you👌🏼
Nice 👍 thanks
Hi Fabio, if you want to make your ganache little bit more runny, what would you need to add so I can spread it on Gelato?
beat the cream after sitting at least 8 hours in the fridge
If I use ganache for Bonbon filing For how many days validity’s ??
Hello I wanted to ask how many grams of ganache does this recipe make?
Is fresh cream the same as heavy whipping cream?
Hi Chef...is it possible for me to use the pistachio ganache to pour over the cake?
Scusa Fabrizio quale è il modo più semplice per mantenere la crema a 16 gradi per tutta notte ?
👏🏻👏🏻👏🏻👏🏻👏🏻💓thank you so much Chif 🙏🏻
You are so welcome
Hi ,
Could you please let me know how make this ganache a little bit stiffer than for macaron
Can we follow the same recipe for Strawberry Ganache instead of Pistachio paste using Strawberry paste..?
Unfortunately I have no idea what strawberry paste is.. you can try but maybe is better to change recipe, this one works good with nuts paste :)
Can I use this for macarons fillings?
Of course! We use it exactly for that! ☺️
Hi there👋 is it okay when it's too liquidy after mixing it? I put exactly the same amount of ingredients as you did.. thank you
Yes! Just keep it one night in the fridge, and if it’s still too liquid is probably because of the kind of chocolate, in that case you can mix it with a spoon, it will get harder :)
Hi! Will 30 grams of pistachios make 30 grams of the pistachio’s paste or how much do I need??
Yes! To save all the pistacchio paste you can mix the ganache in the same blender you used for the pistacchio paste:l.. otherwise you will loose too much pistacchio inside of the blender since you can’t take everything out :)
@@fabionazzari thank you!!! ☺️
Thank you for recipe 😊
Hello I can’t find the recipe for pistachios paste
Would it go hard under -13 to -10 if mixed it with gelato?
yes! you should try to double the liquids then, and do a test.. as it is it will be hard and gummy unfortunately :)
Great can you ingredients of pasta cake
is the one that was shown in the video the dark green thing the same as the one shown in the last part the light paste thing
no the dark green is the paste, the light coloured one is the ganache i believe
YUMMMMM!!!
Quantities would help
❤
Could u show us how make a pistachio paste? Tnks!! Greetings from Mexico!
There is no special recipe for the pistachio paste.. is in my info! :) just blend the pistacchio until they become a soft liquid paste ☺️
Why did you give up on videos?
Can you whip this ganache to make it like a mousse?
if whipped this ganache will be too fat, if you want to whip it double the cream and fix the pistacchio paste as you like :) then you can rest it one night and then whip it
Fabio😁
Bună! Te rog sa faci și un filmuleț cu ganache cu fructul pasiunii!!! Mulțumesc!!!
nu e român😂 e italian
Where is the paste?
Cream is in ml or grams?
Ml n g is the same
Definitely not. Ml are a volume measure, and grams are a weight measure. It's only for water that they'll be equivalent. 100 ml of cream is more that 100 grams in weight, 100 ml of spirits will be lighter than 100 grams because different ingredients have different density.
I'm pretty sure he means grams. For ganaches the cream is usually measured in grams because there's a proportion to follow. It's different whether you want a hard ganache or a soft ganache and depends on the type of chocolate, too, but usually the proportions are something between 1:1 or 2:1 chocolate to cream by weight.
my last name is Nassiri very similar
Pistachio Ganache Montee is the technical term :)
No sorry, this is not “montee” :) that means whipped :)
@@fabionazzari whooopppss you're right. 😅
Recipe for pistachio pastr
There is no special recipe for the pistachio paste.. is in my info! :) just blend the pistacchio until they become a soft liquid paste ☺️
pls send me the pistacio paste recipe
There is no special recipe for the pistachio paste.. is in my info! :) just blend the pistacchio until they become a soft liquid paste ☺️
May I have the recipe for the pistachio paste?
There is no special recipe for the pistachio paste.. is in my info! :) just blend the pistacchio until they become a soft liquid paste ☺️
This guy be like "wanna know how to make pistachio ganache??? just buy it bruh"
Just made this and it tastes just like condensed milk without pistachios…
You probably used a pistachio cream which is less than 30% pistachio
I made it too and found the same result. I used 97% paste. I had to add more to get some flavor out of it. I used Sosa Pistachio paste.
"PistaKio" 🧐
why so little pistachio paste?? Fabio, you're cheap!
Snobby git aren’t you?
Il tuo inglese è tremendo😂😂😂