We’re all a little nutty, over Pistachio Cream
In case you missed it, there has been a great pistachio craze thanks to the viral knafeh chocolate bar trend, also known as the “Dubai chocolate bar”. From there, it evolved into the “Dubai chocolate strawberries” and more recently the “Dubai chocolate bark”. So what do all of these delicious treats have in common?
Yep, you guessed it, pistachios! Whether it be the chocolate bar, chocolate strawberries or the chocolate bark, besides chocolate, pistachio is the star of these treats. The exact form of this nutty morsel varies; some recipes call for pistachio butter, some call for pistachio paste but the one form I have come to love is pistachio cream.
Contrary to the origin of the above mentioned treats, pistachio cream is actually from Italy! Pistachio cream is sometimes made with condensed milk and additional flavorings such as vanilla. The recipe I have tried and trusted time and time again includes five simple ingredients: pistachios, unsalted butter, powdered sugar, milk and white chocolate. My recipe is notably not as sweet as what you may have come to taste in pistachio butter, which typically has a higher fat content and richer flavor because of the butter. My recipe still holds tones of the nutty-ness from the pistachio, but also has a subtly sweet balance from the fat and sugar, to create a delicious, creamy treat that can be used on virtually anything. I however, pair mine with pause for dramatic effect cookies. This is because cookies have a higher fat and sugar ratio to its nutty counterpart. Combining the pistachio cream with a decadent cookie works heavenly, and because I like to share the joy, here is my recipe. If you like yours to be a little sweeter, just add more white chocolate in step 6.
This recipe takes awhile since you need to clean the shells off the pistachios, so make sure you have plenty of time before you get started. This creamy treat will last 2 weeks in the refrigerator, so pair it with your morning pastries for a surprising yet fulfilling dish while it lasts!
Pistachio Cream:
1c of unsalted shelled pistachios
3/4 to 1c of whole milk
2tb of unsalted butter
4oz good quality white chocolate (bar is better but wafers can be an alternate)
1/2tb to 1tb of confectioners sugar (powdered sugar)
Boil 4 cups of water in a medium sized pot. Add the shelled pistachios and allow them to boil for 5-6 minutes.
Drain the pistachios and immediately place them on a clean cheese cloth or kitchen towel.
Rub the pistachios in a circular motion with the towel folded over the pistachios. Do this for about 30 seconds. Separate the pistachios skins from the pistachios and place the clean pistachios in a separate bowl.
Repeat step 3 until all pistachios are clean. Do your best and don’t skip this step! Having too much skin left on the pistachio will result in a gritty instead of smooth cream.
Add all of the clean pistachios into a food processor or blender. Add 1/4c of your whole milk and reserve the remainder for later. Add the powdered sugar. Blend until smooth (stop to scrape down the sides as needed). You are looking for a fine paste consistency, this will take about 5 minutes.
Add the butter, white chocolate and remaining milk into a small pot and heat over medium low. Watch carefully for the chocolate and butter to incorporate into the milk, we DO NOT want to boil the milk, low and slow is the key.
After the butter, milk and chocolate has incorporated, add it to the blender with the fine pistachio paste. Blend until creamy, about 1 minute.
Taste your creation! If it is too thick, add 1/2tsp of milk. If it’s too nutty, you can add more powdered sugar but this will also thicken it as well. Play with the taste and texture until it is to your liking.
Place the pistachio cream in an airtight jar and place it in the refrigerator when not using. It will last for 2 weeks (or until you eat it all).
Betting on You
It all begins with an idea.
It all begins with an idea. Sometimes that idea comes to you in a dream, sometimes it comes to you in the midst of your day, and sometimes it comes to you as intuition. However it comes to you, don’t ignore it.
For me, cooking and baking has been an important part of expression. Having a crummy day? Take it to the kitchen. Inspired to make a new dish? Take it to the kitchen. Want to give a gift to a loved one? Yep, take it to the kitchen. I’d be lying if I said the idea came to me naturally.
Man oh man, have I had some cooking and baking fails (just ask my Husband). But to me, that is really where the beauty in growth happens. Test, fail, repeat until that pattern becomes test, re-test, recreate. Eventually, you will discover your rhythm, your minds response to your hands, your minds response to your taste buds, all interwoven. You’ll begin to form your foundation, the platform from which all new ideas will start.
So, when do the ideas become “good enough”? In a society where there is competition, it is easy to fall into self doubt. But I implore you to bet on yourself. Trust the path that you have been on. Trust the circle of people God has placed in your life. I have been baking for almost 15 years, and sure the growth is documented through pictures, events, profit growth etc. But the real growth, the growth that matters, isn’t just physical, it’s mental. If you genuinely love what you are creating, if it has been healing to your inner child, if the journey has been the best gift to you mentally that right there is the “good enough”. Any other blessings that come out of it, are the extra icing.