Nut Paste
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Introducing the Exquisite World of Nut Butters! Imagine a world where the rich and creamy texture of nut butters meets the sweet and caramel-like flavor of praliné. This delicate balance of flavors and textures is what sets the stage for a truly magical culinary experience. In the pastry industry, nut pastes and butters play a starring role, adding depth and complexity to a wide range of desserts. The secret to creating the perfect nut butter lies in the quality of the ingredients. Carefully selected prime nuts, such as pistachios or almonds, are the key players in this delectable symphony.
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The exquisite world of nut butters
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Preview the recipe
- Labeled as spread, butter or paste, nut butters are versatile. They can be made out of almonds, hazelnuts, peanuts, sesame etc... Spreads are used in cookies, confectioneries, mousses, cake inserts...
Toasting Nuts
- Toasting nuts draws the natural oils to the surface, intensifying the rich nutty essence. If using pistachios, use peeled and raw pistachios. Avoid over toasting pistachios in order to preserve its original color. Toast nuts in a skillet and over the stove on medium-hight heat for about 10 mins, shaking pan every so often.
- If using fan oven, roast nuts for about 10 minutes at 330ºF/160ºC. Let cool completely before processing.
Processing Nuts
- In the food processor, pulse the nuts and salt until finely ground into a flour. Add oil and pulse again. To make it easier, use a spatula to scrape down the sides of the food processor bowl every so often. It will take around 5 minutes.
- Do likewise if using your high powered blender. Be sure that the nut butter doesn’t get too warm – it should never go above 113°F/45°C, which is why it’s important to stop the food processor or blender often. If needed, let the paste rest in the fridge for 10-15 minutes and then pulse again.
Storage
- Nut pastes can be kept in a cool area for weeks or refrigerated for up to 6 months. Stir up before using.
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