| Preparation | Quantity per 1 kg | Technique |
|---|---|---|
| Homemade pistachio praline | 500 g pistachios + 500 g sugar | Dry caramelization + grinding |
| Pure pistachio paste | 500 g blanched pistachios | Grinding only, without sugar |
| Feuilletine crunch | 150 g chopped pistachios | Coarse chopping + feuilletine + white chocolate |
| Caramelized pistachios | 200 g pistachios + sugar syrup | Syrup coating + oven roasting |
| Entremets filling/decor | 50–100 g per dessert | Whole roasted or chopped |
The purple skin on pistachios gives the paste a slightly bitter taste and a brown color. For a green pistachio praline or paste with a pure flavor:
Should pistachios be roasted before making praline?
Yes — 12 to 15 minutes at 160°C develops 60–70% more aroma. Praline without roasting = flat flavor. With roasting = intense, complex flavor. Do not exceed 165°C to avoid bitterness.
Are blanched pistachios better than whole pistachios?
It depends on the application. For green pistachio paste (pure color, clean flavor): blanching is essential. For classic praline: whole pistachios are sufficient, as caramelization will remove the skin's impact anyway.
How much pistachio praline can be made with 1 kg?
Standard ratio: 50% pistachios + 50% sugar = approximately 900 g of finished praline (with slight grinding losses). With 1 kg of pistachios: approximately 1.8 kg of pistachio praline.
How should they be stored after opening?
Transfer them to an airtight jar and keep them protected from light at 15–20°C. Shelled pistachios oxidize faster than pistachios in their shells — consume within 2–3 months after opening for the best flavor.
