Pistachio whipped Ganache

Hey friends!

I know how much you love whipped ganaches—these recipes are among the blog’s all-time favorites! ?

So here’s the latest addition: whipped pistachio ganache!

And just in case you missed them, here are the previous members of the family!

White chocolate and vanilla whipped ganache

Ruby chocolate whipped ganache
Dark chocolate whipped ganache
Caramel whipped ganache
Praline whipped ganache

It was about time to bring in a new flavor and color with whipped pistachio ganache!

The method remains the same—the only thing that changes is the ingredients. Here, we’ll be using pistachio paste. You can find it in small jars in the baking section of your supermarket or at a gourmet grocery store.

Chef Felder’s tip if you can’t find pistachio paste: Make it yourself!
Take 200g of peeled, unsalted pistachios, blend them with a food processor, Thermomix, or immersion blender, and add 5 tablespoons of orgeat syrup. Keep blending until you achieve a smooth paste (no small bits left).

It keeps for weeks, just like praline paste, and it’s absolutely delicious!

You can use this whipped pistachio ganache in so many ways: on cupcakes, for a layer cake, a number cake, to fill a Breton shortbread tart, or in my pistachio and chocolate tart.

Tools you’ll need:
A saucepan
A spatula
A stand mixer with a whisk attachment (or an electric hand mixer)
A piping bag
A piping tip (if you plan to pipe it)
Now you’ve got everything you need…

Let’s get to the recipe, Chef!

Print Recipe

Pistachio whipped Ganache

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pâtisserie – française

Serves: 320 g Difficulty: Easy Price: $

Prep Time: 5 min + 12 h – Cooking Time: 5 min

Ingredients

• 120 g white chocolate
• 60 g + 140 g liquid cream 30 % fat
• 1 tsp honey
• 1,5 tbsp pistachio paste

Instructions

1

Pour 60 g of cream in a saucepan. Add the honey.

2

Heat until it boils. Stop heating immediately.

3

Add the white chocolate.

4

When the chocolate is melted, mix.

5

Add the 140 g of cream and pistachio paste, mix.

6

Place a clingfilm directly on the mixture so that there's no air remaining.

7

Set aside in your fridge for the night (or at least 4 hours).

8

Place the bowl of your food processor and whisk in your freezer for a few minutes.

9

When the bowl is cold, pour the pistachio ganache inside and whisk for a few minutes. You should get a firm and compact ganache.

10

Garnish immediately your tart or cake.