Pistachio Ganache
This luxurious pistachio ganache combines creamy white chocolate, pure pistachio paste, and heavy cream for a silky-smooth, nutty filling or frosting. Perfect for cream puffs, macarons, cakes, or as a decadent glaze — it’s the ultimate way to bring pistachio flavor into your desserts.
Equipment
- heatproof bowl
- small saucepan
- immersion blender for smooth emulsion
- plastic wrap to cover ganache surface
- stand mixer or hand mixer for whipping ganache
- piping bag with round tip for filling pastries
Ingredients
- 200 g high-quality white chocolate (at least 30% cocoa butter)
- 100 g 100% pure pistachio paste
- 120 ml heavy cream (36% fat content)
Instructions
- Place the white chocolate in a heatproof bowl and set aside.
- In a small saucepan, gently heat the heavy cream until it just begins to simmer around the edges. Do not let it boil.
- Pour the hot cream over the white chocolate. Let it sit for 2–3 minutes, then add the pistachio paste.
- Using an immersion blender, blend until smooth, glossy, and fully emulsified. Avoid incorporating air bubbles.
- Press plastic wrap directly onto the surface of the ganache and refrigerate for at least 4 hours or overnight until firm.
- For whipped ganache: Once chilled, beat with a mixer until light and fluffy. Use as filling for cream puffs, macarons, or cakes.
Notes
Use only high-quality white chocolate (30%+ cocoa butter) and 100% pure pistachio paste for best results. Chill at least 4 hours before whipping. Avoid overheating the cream to prevent splitting. Can be used as a glaze when warm or whipped into a frosting when cold.