I’m sure you are all well aware by now that I love kitchenaid products. Since creating this blog and winning the Meilleur Patissier in 2016, I’ve sworn by this brand. Their products are reliable and have made the time I spend baking away in my tiny kitchen far more enjoyable – plus they look incredible! It’s crazy how adding a colourful mixer can entirely change the appearance of your kitchen!
As a self-confessed, Kitchenaid fan girl, I’m super excited to let you all in on a secret: Kitchenaid’s opening its first ever popup boutique in Paris. It will be more than just a regular boutique. It will a culinary playground where the public can learn, taste, test and be inspired. There will be free workshops with top chefs, a relaxed café space, areas where you can try kitchenaid products for yourself, even a bookshop dedicated to cookbooks. All this will take place in an ultra-colourful, multilevel boutique where you can check out every colour mixer you’ve ever dreamt of owning – including their lasted Pebbled Palm mixer that I’ve featured in these photos.
Kitchenaid’s Popup boutique will be open from the 15thto the 23rdof November, from 10am – 8pm and you can find it on 40 rue Etienne Marcelin the 2nd.
For more information, check out this link.
Now that I’ve shared my exciting news, let’s talk about these pistachio muffins. They are super easy to make and seriously delicious. I’ve baked mine in this taller muffin tin, however, a regular tray will also work well, although you may want to reduce the baking time by 5 minutes or so. They’re filled with raspberry jam and topped with pistachio whipped ganache.
There are a couple of important things to remember when you make them. Firstly, use the best quality white chocolate you can find, ideally couverture white chocolate. Secondly, always use full-fat cream. And lastly, pistachio paste comes in many different varieties so it’s good to test a few and find one that suits your tastebuds. I like a strong pistachio flavour so I use a professional one from G. Detou in Paris.
Pistachio Whipped Ganache (start 24 hours ahead)
- 160 g of white couverture chocolate in small pieces
- 110 g of cream + 260g of cream
- 1 tbsp. Pistachio paste add more or less depending on your taste
- 185 g of butter at room temperature
- 190 g of caster sugar
- 100 g of ground almonds
- 2 tbsp of hazelnut oil
- ½ tsp of vanilla seeds
- 4 eggs
- 100 g of pistachios blended into a powder
- 90 g of flour
- 1.5 tsp of baking powder
- 80 g of sour cream
- Edible flowers
- Raspberry Jam
Pistachio Whipped Ganache
- Heat the 110g of cream & pistachio paste in a saucepan over low heat. Once it comes to a boil, pour over the white chocolate and whisk until smooth. Add the remaining 260g of cream, whisk and refrigerate overnight. The next day, beat until stiff peaks form and place in a pipping bag fitted with a large tip.
- Preheat the oven to 170°C and grease a large muffin tray.
- Using electric beaters or a mixer, beat together the butter, sugar, almonds and vanilla, for 10 minutes or until creamy and pale.
- Add the eggs one at a time, beating after each addition.
- Sift in the flour & baking powder, then add the ground pistachios. Gently fold them in, being careful not to over mix. Finally, fold in the sour cream.
- Pour into the muffin moulds and bake for 30 minutes or until you can insert a knife and it comes out clean.
- Remove from the moulds and allow to cool.
- Use a spoon or knife to create a hole in the centre of the muffin, then fill it with raspberry jam. Pipe a large dome of whipped ganache on the top then decorate with flowers & pistachios.