Pistachio Brioche Recipes

PISTACHIO BRIOCHE

Pistachio Brioche image

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum's chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

Provided by Tom Parker Bowles

Yield Makes 4 individual loaves

Number Of Ingredients 9

Ingredients

4 eggs, plus 1 egg yolk for brushing
375g strong white bread flour, plus extra for dusting
1 (7g) packet of dried yeast
1½ teaspoons salt
40g superfine sugar, plus 30g for the pistachio paste
200g unsalted butter, softened, plus extra for greasing
120g pistachios
1 teaspoon vanilla extract
1 tablespoon brandy

Steps:

Using a stand mixer that has both a whisk and a dough hook attachment, whisk 2 of the eggs.
Remove the whisk and attach the dough hook, then add the flour, yeast, salt, sugar and the remaining eggs to the bowl. Mix slowly for 5 minutes, then scrape down the sides of the bowl and continue to mix until the dough is uniform and stretchy. Add the butter, a little at a time, scraping down the sides every now and again until incorporated. Transfer the dough to a floured bowl, then cover and place in the fridge to rest overnight.
Before removing the dough from the fridge, blitz 80g of the pistachios with the remaining sugar, the vanilla and brandy in a food processor until a paste forms-this will take about 5 minutes. Scrape into a bowl. Roughly chop the rest of the pistachios.
While the dough is cold, roll it out on a floured surface to a rough 35cm x 40cm rectangle. Trim the edges of the pastry so that the edges are even. Dip a pastry brush into a bowl of water and use it to brush each edge. Spread the pistachio paste over the bottom half of the rectangle and scatter the chopped pistachios over the paste. Lift the top half of the pastry over the pistachio paste to meet the bottom edge and form a thin rectangle. Roll gently to seal and return to the fridge for 30 minutes.
Remove the dough from the fridge and cut into 4 pieces, roughly 9cm x 7cm. Make a 1cm incision in the centre of each piece and pull the pastry either side of the incision in opposite directions to meet the nearest end and to show an S shape of pistachio on the top of each piece of dough. Place each shaped piece of dough in a greased individual loaf tin and brush the top of each one with egg yolk.
Bake in an oven heated to 400°F/200°C/180°C fan/Gas Mark 6 for 15 minutes, until risen and golden. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool further.

PISTACHIO BRITTLE

Pistachio Brittle image

Around the holidays, most individuals will pull out their beloved family recipe for peanut brittle, except me. I don't care for peanuts; however, I do find myself in love with brittle made with cashews, pecans, macadamia nuts, the list goes on, including pistachios! A candy thermometer is a must for this recipe due to the golden syrup! It's also best to use superfine granulated sugar as it melts better, and for best results make this when it is not humid.

Provided by thedailygourmet

Categories Candy Brittle

Time 40m

Yield 24

Number Of Ingredients 10

Ingredients

nonstick cooking spray
¾ cup superfine sugar
2 tablespoons superfine sugar
½ cup unsalted butter
1 tablespoon water
½ teaspoon coarse salt
⅔ cup golden syrup (such as Lyle's®)
2 cups chopped roasted pistachios
1 teaspoon baking soda
1 pinch cayenne pepper

Steps:

Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray.
Combine 3/4 cup plus 2 tablespoons sugar, butter, water, and salt in a saucepan over medium heat. Cook and stir until butter has melted, 3 to 5 minutes. Add syrup and stir until the sugar is completely dissolved and melted, about 5 minutes.
Allow mixture to come to a boil, stirring constantly. Once mixture reaches 310 degrees F (155 degrees C), remove saucepan from heat. Stir in pistachios, baking soda, and cayenne (mixture will foam).
Stir until mixture is no longer bubbling and caramel is smooth, about 1 minute. Transfer to the prepared baking sheet and spread out with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 17.2 g, Cholesterol 10.2 mg, Fat 8.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 155.5 mg, Sugar 10.6 g

PISTACHIO FRENCH TOAST

Pistachio French Toast image

I came up with this bake while on a beach trip with some friends. It turned out so well they fought for the last piece.-Faith Cromwell, San Francisco, CA

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

18 slices French bread baguette (about 1/2 inch thick)
1-1/2 cups half-and-half cream
1 cup white baking chips, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup 2% milk
8 large eggs
1/4 cup honey
1-1/2 teaspoons almond extract
1 teaspoon ground cinnamon
TOPPING:
1/2 cup butter, melted
1/2 cup packed brown sugar
3 tablespoons honey
1 teaspoon ground cinnamon
3/4 cup pistachios, toasted and finely chopped
1/4 cup white baking chips, chopped

Steps:

Arrange bread in two shingled rows in a greased 13x9-in. baking dish. In a microwave-safe bowl, combine cream and baking chips. Microwave, covered, on high for 4-5 minutes or until chips are melted, stirring occasionally. In a large bowl, beat cream cheese and milk until smooth. Whisk in eggs, honey, extract and cinnamon until blended. Stir in cream mixture; pour over bread. Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove French toast from refrigerator while oven heats. For topping, in a small bowl, combine butter, brown sugar, honey and cinnamon. Stir in pistachios and baking chips. Sprinkle over bread slices. , Bake, covered, 40 minutes or until a knife inserted in the center comes out clean. Uncover; bake 10-15 minutes longer or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts :

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