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Pistachio Glaze

In the world of modern pastry, glazes not only provide a shiny, appetising finish but also become an additional layer of flavour and technique. This time, we present the Pistachio Glaze, a sub-recipe from the “Pistachio, Coconut & Blackcurrant Individual Dessert”, developed by renowned chef Jordi Bordas as part of the technical guide “Manual on the Use of Fibres in Pastry”.

This glaze stands out thanks to our Pistachio Paste, a premium ingredient that delivers an intense, authentic, and natural flavour. With its deep, slightly roasted aromatic profile, this paste makes the glaze a true flavour component—not just a decoration.

To ensure perfect texture and controlled gelation, the recipe includes Acid-Free Pectin, a functional alternative to traditional pectins that works well in neutral or low-acid pH recipes, without compromising structure.

This glaze not only shines visually; its balance between flavour and functionality makes it a must-have tool for professionals seeking precision and creativity in their pastry work.

Pistachio Glaze

This glaze is a sub-recipe of the pistachio, coconut and black currant Individual that can be found in the Dossier: “Manual de uso de las Fibras en la Pastelería” by Jordi Bordas.

Ingredients

- 75g - Oligofruct
- 15g - Cold inulin
- 1g - Pectin Acid Free Soda
- 0,6g - Food Colour green powder
- 116g -
  Water
- 90g - Pistachio paste
- 1g - Natur Emul
- 0,6g -
  Salt

Prepared by

1. Mix Oligofruct, inulin, pectin and coloring.
2. Heat the water to 30 °C in a saucepan, add the Oligofruct mixture, stirring with a whisk, and heat to 85 °C, stirring constantly.
3. Mix the pistachio paste, the Natur Emul, the salt and the previous preparation and emulsify intensely with the blender for 1 minute.