Do you have any idea where and how i should keep an open can of pate pistache ? i finally opened it and used it to make Pistachier from Le Buffets sucres de L'ecole lenotre : ingredients: 100 gr tpt 70 gr' icing sugar 50 gr' flour 160 gr' egg white 100 gr' melted butter 70 gr' pate pistache method: Mix all the dry ingredients together. Add the pistachio paste and melted butter, then the beatten eag whithes (not too dry). Pipe in a flexipan mould and bake at 220 C for 15 minutes. Decorate with an iced pistachio. enjoy!