salted pistachio french buttercream
originally posted 11/30/2022
French buttercream? Amazing. Pistachio french buttercream? ooooh stunning. Salty pistachio french buttercream? 100% the best thing ever. Rich with a slight nuttiness- no going wrong. Currently I have this on the menu paired with funfetti cake layers, fruity pebbles pastry cream and passion fruit curd. It’s what I call my birthday dream cake. Also pairs beautifully with noyaux chiffon cake layers, raspberry jam and mascarpone vanilla bavarian cream.
You’re gonna need pistachio paste for this- you can grind up your own Sicilian pistachios for this but other than Ina Garten… who has the time patience or proper equipment for that. Store bought is fine and encouraged. I really like the Peppertux Turkish pistachio butter for this, which isn’t as finely ground so there’s plenty of little pistachio flecks throughout. For a smoother finish I really enjoy using Pistachio Factory pistachio paste.
This recipe will yield 1250 grams of buttercream- which is enough for 2- 6” cakes or 1- 8” cake.
Ingredients:
80 grams water
305 grams granulated sugar
12 grams kosher salt
260 grams yolks (about 12 large egg yolks)
600 grams unsalted butter, room temp
150 grams pistachio paste
Directions:
In the bowl of a stand mixer fitted with the whisk attachment, begin whipping the egg yolks and salt on medium-low speed. You’re going to whip the yolks until they pale in color and become light and fluffy. You’ll bring them to what is known as the “ribbon-stage”.
Meanwhile, place water and sugar into a medium sauce pot. Place the water first and then the sugar into the pot. This helps the sugar dissolve into the water and prevents the granules that get caught on the sides from crystalizing. If you do find you have granules around the sides of the pot- brush them down with a wet pastry brush.
Bring the syrup to a boil and cook the syrup to 240°F.
Once at temp you’ll remove the syrup from the heat and slowly pour the mix into the whipping egg yolks in a steady stream. Be sure to pour the liquid in the sweet spot between the whisk and the side of the bowl. You don’t want the syrup to stream in onto the whisk as it’ll splatter around the bowl.
Whip this mixture on medium-high until the sides of the bowl have cooled to the touch.
At this point you can add your butter and pistachio paste. Whip for 5-10 minutes before switching over to the paddle attachment and whipping for another 5-10 minutes until helllla smooth.
You can use this immediately for frost and decorate cakes or you can store it in the fridge for up to two weeks and the freezer up to 3 months. If you store it, bring it out the night before you want to use it to come to room temp, then whip beat it with the paddle to bring it back together.