Pistachio Brioche with Homemade Pistachio Paste: A Nutty Treat
Embark on a baking adventure with this delightful Pistachio Brioche recipe, featuring homemade pistachio paste. This recipe guides you through the process of making a soft, fluffy brioche dough, twisting it into an elegant shape, and filling it with a rich pistachio cream. The homemade pistachio paste adds a deep, nutty flavor, making these brioches a perfect choice for breakfast, brunch, or as a sophisticated snack.
Why You’ll Love This Recipe:
- Unique Flavor: Pistachio offers a rich and nutty taste.
- Elegant Presentation: Twisted shape makes for an impressive display.
- Homemade Pistachio Paste: Fresh and full of flavor.
- Versatile: Great for various occasions, from casual to fancy.
Brioche Dough:
- Flour: 280g
- Beaten Eggs: 3
- Baker’s Yeast: 10g
- Salt: 4g
- Sugar: 50g
- Softened Butter: 125g
Pistachio Cream:
- Egg + Extra Yolk: 1 each
- Boiling Milk: 30cl
- Sugar: 50g
- Cornstarch: 30g
- Pistachio Paste: 1 tbsp
- Whipping Cream: 100ml
Homemade Pistachio Paste:
- Unsalted Pistachios (shelled): 60g
- Sugar: 30g
- Water: 9g
- Almond Powder: 15g + a drop of bitter almond extract
- Peanut Oil: 2 tsp
Instructions:
- Mix flour, sugar, salt, yeast, add eggs, and knead. Gradually add butter, knead until smooth, let rise until tripled.
- Degas, refrigerate overnight. Roll out, spread praline, fold, cut into strips, twist, form brioches, let rise, and glaze with egg yolk. Bake at 160°C (320°F) for 12 minutes.
- For the cream, whisk egg, yolk, sugar, pistachio paste, and cornstarch. Mix with hot milk, cook until thickened, cool. Whip cream, fold into cooled custard, pipe into cooled brioches.
- For the pistachio paste, heat sugar and water to 118°C (244°F), coat pistachios, blend with almond powder, extract, and oil to form a paste.
Enjoy these Pistachio Brioches as a luxurious treat, filled with the homemade richness of pistachio paste. 🥐🍃🌰