How to make pistachio cream with white chocolate

Homemade pistachio cream has a smooth, praline-like texture and a delicate nutty flavor with a creamy hint of white chocolate. It's ideal for cookies, as a base for cake creams, tartlets, but also for coffee. My daughter and I sometimes have it by the spoonful just to taste. It's a bit addictive. :-)

Unlike store-bought varieties, it has a full, natural nutty flavor without artificial additives or added sugar. The combination of pistachio paste , butter and white chocolate creates a cream that resembles a luxurious praline inspired by Dubai chocolate. - it goes perfectly with Linz or nut cookies. In addition, it is exactly the kind of beautiful gift that you can bring to visitors and believe that they will really be happy with it.

How to make pistachio cream

Ingredients

– 200 g unsalted, unshelled pistachios
– 100 g white chocolate
– 40 g butter
– a pinch of salt
– 1 teaspoon neutral oil (rapeseed or grapeseed)

Procedure

1. Roast the pistachios: Roast the pistachios in a pan, or spread them out on a baking sheet and roast for 10–12 minutes at 160°C , until they start to smell fragrant and turn slightly brown.

2. Peeling: After baking, wrap them in a towel and rub between your palms to remove most of the skins.

3. Blend into a paste: Place the pistachios in a high-powered blender and blend. First, you will have a crumbly texture, then a thick paste, and after 6-8 minutes, a smooth, shiny pistachio paste. If you want a smoother consistency, add a teaspoon of oil. Add a pinch of salt and mix.

4. Combine with chocolate and butter: Melt the white chocolate and butter in a water bath. Once the mixture is smooth, add 2 tablespoons (approx. 50 g) of the prepared pistachio paste and mix well until smooth.

5. Cooling: Pour the cream into a glass and let it cool.