pate pistache

Discussion in 'Professional Pastry Chefs' started by amira, Mar 14, 2001.

  1. amira

    amira

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    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! :)
     
  2. momoreg

    momoreg

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    That sounds good...

    Keep pistachio paste in the refrigerator. Throw it out if it starts to smell rancid. It will usually keep this way for 6-8 months.