Pistachio Paste 100%
Natural - 250g
Sélection Chef Philippe

Comptoir du Praliné

Name: Pistachio Paste 100% - Natural - 250g - Sélection Chef Philippe - Comptoir du Praliné
Brand: Comptoir du Praliné
SKU: com-com004sel
Price: 21.5 EUR
Availability: InStock
Rating: 4.9 (31 reviews)

41 ratings

Reference: com004sel

Pistachio Paste 100% - Natural - 250g - Sélection Chef Philippe - Comptoir du Praliné

Weight :

250g

1 kg

In stock

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Description

The same beloved pistachio paste in a new packaging!

Crafted by hand in the Basque Country, France, this 100% pistachio paste comes from a family business that prides itself on its commitment to natural products .
The paste features a rich, lightly roasted flavour, achieved by shelling and then roasting the pistachios before they are finely ground into a smooth, naturally coloured paste. Renowned for its nutritional benefits, pistachio paste is packed with iron, magnesium, fibre, and more than 30 vital nutrients, including vitamin E.

Applications:
Recommended quantity: between 80 and 100 grams of paste per litre of preparation, depending on the recipe and personal taste preferences.
This versatile ingredient can be incorporated into pastries, brioches, and even pan-fried vegetables.

Ingredients: 100% shelled pistachios (no added sugar, no colouring, no preservatives).
Origin: Iran
Storage: Store in a tightly closed jar at room temperature
Best before: 1 year from the date of production
Weight: 250g
Made in the Basque Country, France

UNBEATABLE PRICE:

Meilleur du Chef

Non-Stick Baking Mat - 40 x 30cm

€ 15.90

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More info

Nutritional Analysis per 100g:
Energy value: 2405 kJ / 557 kCal
Fat content: 44.5g
Saturated fatty acids: 8.6g
Carbohydrates: 28g
Sugars: 10g
Fibre: 10g
Protein: 7g
Allergens: Pistachio, possible traces of other nuts

Recipe for about 15 pistachio and cherry mini cakes:

125g almond powder
125g icing sugar
125g softened butter
60g pistachio paste
3 whole eggs
100g pitted cherries

1. Preheat the oven to 160°C.
2. In a mixer, beat the almond powder, icing sugar, and softened butter until the mixture becomes sandy.
3. Add the pistachio paste and then the eggs, continuing to beat until smooth.
4. Fold in the halved pitted cherries.
5. Fill the moulds to within 1/2 cm of the edge.
6. Bake in a fan oven at 160°C for 12 to 15 minutes.

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