Pistachio & White Chocolate Nutella | Best Italian Recipe | Pistacchiella
Pistacchiella, a delightful blend of pistachios and white chocolate, is a delicious and uniquely Italian twist on the popular spread Nutella. This flavorful combination creates a creamy and nutty spread that can be enjoyed in various ways.
Pistachio cream has become popular as an ingredient in cooking, used in a variety of sweet and savory recipes. It can be spread on bread, blended into smoothies, added to yogurts or ice creams, and incorporated into baking to give a unique touch to cakes, cookies, and other desserts.
In addition to its distinctive flavor, pistachio cream is also appreciated for its nutritional benefits. Pistachios are rich in nutrients such as healthy fats, proteins, fiber, vitamins, and minerals, making pistachio cream a delicious and nutritious option.
In summary, pistachio sauce is a delicious product derived from a nut with a rich cultural and culinary history. Its versatility in the kitchen and nutritional profile make it a popular choice among those seeking unique and healthy gastronomic experiences.
//INGREDIENTS:
* 3,5 oz (100g) Raw pistachios
* 3.5 oz (100g) Icing sugar
* 3.5 oz (100g) Milk
* 1 tbsp (30g) Butter
* 7 oz (200g) White chocolate
* Optionally, a pinch of salt
This Pistacchiella recipe offers a delightful combination of creamy pistachios and sweet white chocolate, creating a uniquely Italian treat that's perfect for indulgent moments.
Enjoy your cooking! Homemade Magic✨
Pistachio & White Chocolate Nutella | Pistacchiella | The Best Italian Recipe
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The Best Cinnamon Buns | Richard Bertinet | Gozney Master
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
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These aren’t just cinnamon buns, these are master baker Richard Bertinets BEST EVER cinnamon buns. Sweet, sticky and so moreish, these are the perfect treat to try out in your wood fired oven this weekend...????
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How To Make Pistachio Rugelach Recipe | Cardamom Pistachio Rugelach
Learn how to make pistachio rugelach with my easy recipe. This is the perfect easy holiday cookie recipe: it makes a lot of rugelach, and the biscuits themselves are rich, buttery, lightly-spiced and not too sweet. They're sure to be a crowd-pleaser for Channukah and Christmas alike.
Rugelach are somewhere between a biscuit and a pastry, and are traditionally made with walnuts and raisins for the filling or chocolate, but you can get creative and add all sorts of sweet fillings.
The secret to a super rich dough is to add cream cheese and and an egg yolk as well as butter.
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Video contents:
00:00 – Intro
02:21 – Making the rugelach dough
04:58 – Preparing the filling
06:02 – How to roll up rugelach
10:03 – The slowmo
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Music: Wallflowers by Bad Snacks, A Caring Friend by Bad Snacks, A Night Alone by Track Tribe. Easy Stroll by Track Tribe
#rugelach #pistachiorugelach #pistachiocookies
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
A Nutty Twist: Pistachio Caramel Recipe for Your Chocolate Bon Bons
I’ve never made chocolate with pistachios, so here we go!
Chocolate Refiner
Vitamix Blender
Mold
Chapter
0:00 Intro
1:10 Caramel
2:37 Praline
3:26 Chocolate Grinder
4:40 Finish Filling
6:01 Piping
6:42 Result
7:56 Outro
Pistachio Praline
Ingredients
200 g or 1.5 cups shelled pistachio
200 g or 1 cup sugar
1 tablespoon glucose syrup
150 g or 1 cup white chocolate (I used a matcha white chocolate)
Instructions
Make caramel: add sugar and glucose syrup into saucepan and simmer until golden brown color
Pour caramel over almonds
Let cool down
Chop into smaller pieces
Mix in a blender until consistency is like peanut butter
Add chocolate
Blend well
For additional smoothness pour into chocolate refiner and let run for 2-3 hours
Pistachio Filling
Ingredients:
160 g or 3/4 cup coconut cream (you can also use regular cream)
190 g or 1 cup glucose syrup
200 g or 1 cup pistachio praline paste
140 g or 3/4 cup white chocolate (I used a matcha white chocolate)
15 g or 1 tablespoon cocoa butter
Instruction
Bring coconut / heavy cream with glucose to a boil and remove from the heat
Add pistachio praline, white chocolate and cocoa butter, stir
Blend with immersion blender
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Chocolate Making Tools and Equipment
Tooth Brush Oral B from Braun:
Silicon Pat from Kitzini :
Airbrush from Timbertech:
Double Boiler from Cuisine Art:
Glass bowls from Pyrex set:
Sous Vide, Nano from Anova:
Blender, Explorian Professional-Grade, 64 oz from Vitamix:
Blender, 750 Professional, 64 ox from Vitamix:
Piping bag + Tip recommended set:
Single Piping bag from Weetiee:
Grater from Microplane:
IR Thermometer from Etekcity:
Candy Thermometer from Brapilot:
Immersion Blender from All Clad:
Chocolate Refiner from SS Premier:
Colors
Chef Rubber, white (other colors available):
Roxy & Rich, purple (other colors available):
Polycarbonate Molds
Sphere:
Half Sphere:
Heart:
Bunny:
Diamond:
Bar:
Magnetic Molds:
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Books
Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook
Stephen T Beckett, The Science of Chocolate
Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate
Video Making Tools and Equipment
Olympus OM-D E-M1 Mark II :
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Bite sized pistachio and walnut rolled baklava - Burma Baklawa
The best shape of baklava out there is this bite sized rolled Baklava. Layers of Phyllo pastry and nuts are rolled into a spiral, then baked and sweetened with syrup. The result is amazingly delicious and delicate Baklava. In this video I'll show you how to make this rolled Baklava with both pistachios and walnuts.
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00:00 Intro
01:07 Making the syrup
02:22 Clarifying butter
03:10 Preparing the nuts
04:20 Preparing your Phyllo
07:20 Rolling the Baklava
08:12 Assembling the tray and cooking
09:40 Final steps and decoration
11:01 Taste test
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For the Sugar Syrup:
250g (1 1/4 Cup) granulated sugar
150g (2/3 Cup) water
1/2 Tbsp lemon juice
1 Cinnamon scroll or 1/4 Tsp Cinnamon powder
To make the Baklava
500g (1lb) fresh Phyllo (Filo) dough
250g Butter
200g Nuts : 100g walnuts, 100g pistachios
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Directions:
To make the sugar syrup
1. Add the sugar, water and lemon to a pot on high heat and bring to a boil
2. When the mixture is boiling, swirl the pot to ensure all the sugar has dissolved, then turn the heat to low
3. Add the cinnamon scroll and simmer for 10 minutes
4. Remove from heat and set aside to cool
To make clarified butter:
1. Add your butter to a pot on high heat and melt completely
2. Boil the butter for a couple of minutes, and then pour out into a jug. Don't tilt the pot completely and make sure not to pour out any of the milk solids
3. After half an hour pour into another jug or vessel to remove the remaining milk solids.
To assemble the Baklava:
1. Chop the nuts into a very fine nut meal, either by hand or using a food processor. It should be very fine and resemble couscous grains
2. Grease the base and walls of a baking dish (30cm * 20 cm) with some of the clarified butter
3. Place a sheet of phyllo on a cutting board and cut in half, then brush one half with clarified butter all over. Make sure to coat the edges and corners of the sheet
4. Place the other half sheet on top of the buttered one, and massage out any air pockets or wrinkles
5. Apply clarified butter to the top of the sheet you just applied until fully coated
6. Turn on its side and sprinkle 2-3 teaspoons of nuts over the sheet. Try to keep the bottom quarter of the sheet relatively clean
7. Use a small wooden dowel or rod to roll the pastry around, then roll the pastry sheet up until it forms a cylinder on the dowel
8. Place both fists on the edges of the pastry and push towards the centre, compress the pastry until it is about 2/3rds its original size
9. Twist the pastry gently to remove it from the rod and place inside the baking sheet. Bunch up any excess on the sheet to one size
10. Repeat steps 3-9 until the baking sheet is full
To cook:
1. Use a sharp knife to trim any excess pastry from the dish, then evenly cut the pastry into baklava sized pieces
2. Brush the top of the baklava with more clarified butter
3. Preheat an oven to 160c or 320f, and bake the baklava in there for one hour
4. Remove from the oven when golden brown all over, and immediately pour your syrup over the baklava
5. Allow to cool for a minimum of half an hour, but it will taste better if you let it sit overnight (make sure to cover it otherwise the pastry will go stale)
6. To decorate, remove any trimmings, then place more chopped pistachio on top of the baklava rolls in a line
7. Serve and enjoy