Pistachio Succès with Pistachio Praliné
I know, another post dedicated entirely to pistachios. I know, there are other ingredients in the world, as Oren likes to say. But you know, I have another 3 kg of emerald Sicilian Bronte pistachios in the pantry and this pandemic lockdown calls for using them all. Last week I made an out of this world pistachio tart (thanks Mor!), which led me to make this pistachio version of the hazelnut succès that I made somewhere at the beginning of this blog.
Pistachio Ferrero Rocher
I know, it’s kinda late now, but this homemade Ferrero Rocher was perfect as a Valentine’s Day gift. In the spirit of the holiday, Natalie from Lil’ Cookie and I made this Ferrero Rocher with pistachios instead of hazelnuts. Natalie suggested this genius idea a day before our date to make my mom’s basbousa. We decided to try it out. To be honest, we didn’t expect it to turn out so well.
Lemon Pistachio Sufganiot
After spending an entire day deep in oil in search of the perfect sufganiot, I faced another dilemma: what cream to put inside? I was so sure I was going to make sufganiot filled with homemade pistachio spread. By the end of the day, I was struck with another idea; fill the sufganiot with lemon pistachio mousseline cream that I used once for filling éclairs. I got wonderful, tangy sufganiot.
Last week, Instagram reminded me of wonderful sufganiot I made a year ago. Pistachio sufganiot filled with homemade pistachio spread. At the time I was planning to upload a recipe, but I couldn’t finish it in time. This year I didn’t give up. Somehow, after a long day of experimenting with different combinations of ingredients — making dough, letting it rise, rolling it out and endless frying — I landed upon the perfect recipe.
The pistachios I brought from Bronte in Sicily last summer are just about to end. I bought 4 kilograms that I used in a variety of desserts. I saved the very last pistachios for a special dessert that won my heart (and stomach) at the end of the trip: cassatina. A festive Sicilian cake filled with sweet ricotta cream, covered by green pistachio marzipan and decorated with candied fruits.
Pistachio Tart with Poached Pears
I love tarts. I make them all the time and write about them here. Once I managed to figure out how to make the crust properly, I fell in love with them even more. For Betty and David’s goodbye party I made two tarts. One was an excellent lemon berry tart that I wrote about the day after. The second was a pistachio tart with poached pears that made me proud. I consider it a little win over a similar tart that I made with mediocre results for a semi-final exam at my pastry school.
Pistachio Tiramisu Cake
I’m having an unlucky week. I have been waiting for it to end since it started. From terrible backaches that don’t go away, to yet another annoying virus, to a non-stop leak from the ceiling and to electrical appliances that die out on you in the middle of a cold and stormy day. But here comes the redemption at last. The sun is shining and the weekend is here. In a little while I’ll be on my way to my family in Jaffa. I’m going to carry this tiramisu cake with me to celebrate my little brother’s birthday. Apparently, he really likes pistachios, just like his big brother. I guess the pistachio doesn’t fall far from the tree.
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