To start roasing our raw pistachios about 10 minutes at temperature 150ºC. We cool and put them in a bowl, and while preparing the syrup.
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| Ingredients to make pistachio cream for dessert filling: |
| For pistachio paste :: 125 g of crude pistachios peeled 65 g of sugar 15 ml of water 30 g of ground almonds 1 teaspoon of vegetable oil 100 g of pistachio paste 125 g of sugar 150 g of butter 100 g of sugar Glass 1 egg white (large) 35 ml of water |
Ingredients to make pistachio cream for dessert filling:
2. We heat the sugar with the water until it reaches the temperature of 121ºC (we use the kitchen thermometer).
3. At this time we put the syrup inside the bowl with the pistachios. We remove everything fast, sugar will caramelize and look white
4. We put this mixture in the robot (crusher), add the oil and almonds, and we crush it quite a while so that a very fine dough is left.
