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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- Known as spreads, butters, or pastes, nut butters are versatile. They can be made from almonds, hazelnuts, peanuts, sesame seeds, and other nuts. These products are used in a wide range of applications, including cookies, confectionery, mousses, and cake fillings.
Toasting Nuts
- Toasting nuts draws their natural oils to the surface, intensifying their rich, nutty essence. If using pistachios, choose raw, peeled ones. Avoid over-toasting pistachios to preserve their original color. Toast the nuts in a skillet over medium-high heat for about 10 minutes, shaking the pan often.
- For a convection (fan) oven, roast the nuts at 330°F/160°C for approximately 10 minutes. Allow them to cool fully before processing.
Processing Nuts
- Pulse the nuts and salt in a food processor until a fine, floury meal forms. With the machine off, add the oil, then pulse to incorporate. Throughout the process, pause occasionally to scrape down the sides of the bowl with a spatula. Continue processing until the mixture reaches your desired consistency; the total time will be roughly 5 minutes.
- If using a high-powered blender, follow the same method. To protect the delicate oils, it’s crucial to prevent the mixture from overheating—never let it exceed 113°F/45°C. Stop the blender frequently to avoid excessive heat buildup. If the mixture becomes too warm, refrigerate it for 10–15 minutes to cool, then resume processing.
Storage
- Nut pastes can be kept in a cool, dry place for several weeks or refrigerated for up to 6 months. Stir well before using.
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