Pistachio, heading for green gold

We all remember the pastries and neon green pistachio ice creams that we devoured as children. But there wasn’t actually much pistachio inside… Because the paste (industrially manufactured) used to make these recipes was especially rich in coloring and bitter almond flavor. Today, and that’s good, customs and palates have evolved. “For around ten years, we have been using pure pistachio paste, because it is precisely this taste of dried fruit that interests us,” explains star pastry chef Christophe Adam. The khaki appearance — the natural color of the dough made solely from roasted fruits — that it gives to the pastries initially intrigued its customers, but today, integrating this ingredient into its creations always rhymes with success.
“It has become an iconic perfume, a must-have. When we create a new collection of éclairs, we always think of caramel, chocolate and pistachio. You can also reinvent it all year round, by pairing it with seasonal fruits. Our chocolate-pistachio bar has also been a top seller for several years,” he says. If Christophe Adam is a fan of Iranian pistachio, it is California which is the largest grower in the world (with a production of more than 250,000 tonnes per year). It is also cultivated in Türkiye, Spain, Greece…
But whatever its origin, one thing is certain: pistachio is rich in anti-oxidants, nutrients including copper and phosphorus, and proteins (more than almonds!). It even has virtues for the cardiovascular system. So why deprive yourself of it?

For around ten years, we have been using pure pistachio paste, because it is precisely this taste of dried fruit that interests us.

French pistachio

Pistachio is also grown in France. Since 2018, a young sector has been born in the South-East, even if it is only in its infancy (400 hectares, and a first harvest of only a few dozen kilos having taken place at the beginning of autumn) . But global warming is conducive to the cultivation of pistachio trees, which require little water and are very resistant to drought and winter cold. All the signals are therefore green for it to move up a gear. Pierre Hermé would already be in the starting blocks to integrate this pistachio made in France into the recipe for his famous macaroons!

To find Christophe Adam’s creations
leclairdegenieshop.com

More information on French pistachio
pistacheenprovence.com