The green luxury conquering every slice of bread 🥖💚
If you thought nothing could beat the classic chocolate-hazelnut spread, then you probably haven’t tried Pistachio Nutella with Thermomix yet. This homemade creation has everything a viral recipe needs: creamy, glossy, with a delicate green tint reminiscent of Sicily 🌿 – and ready in just a few minutes thanks to your kitchen machine.
Pistachio spread is currently trending in cafés and bakeries across half of Europe. Making it at home is not only cheaper 💰, but also allows you to control the ingredients for a more authentic and natural taste. Perfect for spreading on bread, filling croissants 🥐, topping pancakes 🥞, or even as a base for an alternative tiramisu 🍮.
💚 160 g shelled, unsalted pistachios
🍶 42 g sweetened condensed milk
🍫 105 g white chocolate, chopped
🧈 52 g unsalted butter (room temperature)
🥛 105 g whole milk
Place the pistachios in the bowl and chop for 10 seconds / speed 10. Use the spatula to scrape down the sides.
Add the chopped chocolate and mix for 10 seconds / speed 8. The mixture becomes fine and aromatic ✨.
Add the condensed milk, butter, and milk. Cook for 7 minutes / 50°C / speed 3. The chocolate melts and combines with the other ingredients into a silky cream 😍.
Mix for 30 seconds / speed 10 until ultra-smooth and completely lump-free.
Let the cream cool, pour into airtight jars, and refrigerate for at least 5 hours, until it reaches the perfect spreading consistency 🥄.
For a more intense flavor, lightly toast the pistachios in the oven before using 🌰🔥.
For a lighter version, replace condensed milk with agave syrup or honey 🍯.
Add a pinch of fleur de sel or coarse sea salt 🧂: it enhances sweetness and intensifies the pistachio flavor.
Stored in the fridge, the cream lasts up to 10 days – though it rarely survives that long 😉
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