Pistachio Butter Cream Ganache For Macarons
Filling for approximately 30 macarons
You can find the recipe of the outside macarons here
Ingredients
200g unsalted butter
130g icing sugar
80g almond powder
50g of pistachio powder
40g of pistachio paste
Steps
Leave the butter outside to get a pommade consistency
Blend pistachio and almond powder together
Mix 'pommade' butter and icing sugar until removing and icing sugar crumbles
Add pistachio and almond powder as well as the paste
Pour your delicious pistachio cream in a piping bag
Keep it in the fridge until using it
Tips
You can buy whole almond and pistachios and make your own powder
You can make your own pistachio paste with fresh pistachio (not the salted one) that you blend with some concentrated milk.
Keep in the fridge at least for 4 hours before using it
Come to Mauderne's cooking classes to learn the tips and secrets about a nutty pistachio flavoured filling