Pistachio Gel Recipe by Cédric Grolet: How to Make Pistachio Gel
Pistachio gel is a luxurious dessert component that adds a rich, nutty flavor and smooth texture to various pastries. In this guide, we'll explore what pistachio gel is, share expert tips from Cédric Grolet on how to perfect it, and provide a detailed recipe for you to try at home.
Pistachio gel is a smooth, flavorful mixture made primarily from pistachio paste, sugar, egg yolks, and cream. This versatile component is used in various pastries and desserts, providing a rich, nutty flavor and a vibrant green color. It's a popular choice for adding a luxurious touch to sweet creations, offering a unique taste and texture that can elevate any dessert.
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5 Tips for Making Pistachio Gel from Cédric Grolet
Temperature Control: Begin by heating the cream until it reaches a boil. This is a crucial step that sets the foundation for the gel's texture.
Quick Mixing: When combining sugar with egg yolks, do so promptly and thoroughly. This prevents the sugar from burning the egg yolks, ensuring a smooth and consistent mixture.
Gentle Cooking: Cook the mixture over medium heat. Avoid high heat, as it can cause the mixture to thicken too quickly or burn, leading to an uneven texture.
Proper Refrigeration: After cooking, the pistachio gel needs to be refrigerated for at least 12 hours. This allows the flavors to develop and the texture to set, resulting in a smooth and cohesive gel.
Xanthan Gum Adjustment: The addition of xanthan gum helps achieve the desired consistency. Add it gradually while blending, as it thickens the gel and creates a uniform texture.
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How to Use Pistachio Gel
Pistachio gel can be incorporated into various desserts to enhance flavor and presentation. Here are some ways to use it:
Filling: Perfect for éclairs, choux buns, and cakes, providing a creamy and flavorful center.
Topping: Spread over tart bases or other desserts for an added layer of nutty taste.
Layering: Ideal for parfaits and layered desserts, offering a contrasting texture.
Garnish: Use as a decorative element on plated desserts to add both color and flavor.
Cédric Grolet Teaches Fruits, Nuts, Flowers. Online Class on PastryClass
Pistachio Gel Recipe
Yield: 15-20 pieces
Ingredients:
✓ 500g heavy cream (36% fat)
✓ 35g sugar
✓ 90g egg yolks
✓ 150g pistachio paste
✓ 2g xanthan gum
Process:
In a saucepan, bring the cream to a boil.
Mix together the sugar and egg yolks. Add a little of the boiling cream to the egg mixture and mix until smooth.
Add the mixture back to the cream and heat to 83°C.
Add the pistachio paste and mix to a homogenous texture.
Sieve and refrigerate for 12 hours.
Add the xanthan gum, and blend.
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