Pistachio Frangipane Recipe
A rich, nutty cream made with bold, flavorful pistachios perfect for tarts and pastries.
Servings 1.5 Cups
Ingredients
- 1 1/2 Cup (150g) Whole roasted Pistachios, shelled skin on
- 1/2 Cup (60g) Powdered sugar
- 1 Tablespoon Flour, or cornstarch
- 1/2 Cup (113g) Unsalted butter at room temperature
- 1 Large Egg at room temperature
- 1 Teaspoon Vanilla extract
- 1/4 teaspoon Salt
Instructions
- Place the whole pistachios, powered sugar, and flour (or cornstarch) in a food processor, and process until you have a fine powder. Stop every 15 seconds to scrap the sides and bottom of the bowl.
- Add the butter and process until incorporated. About 10 seconds.
- Add the egg, vanilla extract and salt and process until you have a smooth cohesive cream. About 10-15 seconds.
- Use the cream, or store it in an airtight container refrigerated for up to 5 days.
Using a large bowl or a stand mixer
- Replace the whole pistachio with one cup (130g) pistachio flour.
- Measure the nut flour, flour, salt and powdered sugar in a large bowl and mix using a whisk or the paddle attachment to incorporate
- Melt the butter then pour it over the flour mixture and mix to distribute.
- Add in the egg vanilla extract, and salt and mix until smooth and cohesive.
- Use or store.
Notes
- Store in an airtight container for up to 5 days refrigerated.
- To freeze for up to 2 months: mount the cream over a large piece of plastic wrap, wrap it, then place in a freeze bag and freeze. When ready, remove and place in the fridge over night, or over the counter for a few hours.
- When refrigerated it might harder, place it at room temperature to warm, or in a place the sealed bag/container in a bowl full of warm water.
- For flavoring: add a teaspoon of lemon or orange zest.
- Adding almond extract might overpowered the pistachios, if you choose to add some, start with 1/2 teaspoon.