Bakers Note: Remember, I mentioned in the intro that I tried this recipe four times. The first time, I used Valrhona 35%. It was creamy and super delicious, but it thickened so much that it was difficult to spread. I could have used less pistachio paste, but I wanted a lot of it for a strong flavor. So for this recipe, the best white chocolate I recommend is anything between 28% and 32%. I use Callebaut Velvet 32% because it’s less sweet, allowing the pistachio flavor to shine even more. Just make sure not to use any chocolate higher than 32%, or you’ll have a tough time spreading or piping it on your cupcake because it will be too thick, but still delicious.

Still want to use Valrhona 35%? You need to reduce the amount of white chocolate to 200 grams, or even down to 150 grams, instead of the usual 300 grams. When whipping the ganache, if you’re not going to use it right away to spread on your cake, whip it to the consistency of whipped cream ( medium peaks) and then place it in the fridge until you’re ready to decorate. This prevents it from becoming too thick to work with.  however, my favorite is the original version with 300 grams white chocolate much more dreamy in taste!

Pistachio Paste 
 

• Bakers Note: For this recipe, it's important to use raw unsalted pistachios. I use these green ones with the skins already removed. Do not use salted pistachios, as they will not produce a delicious result. If you can't find pistachios with the skins removed, you can use raw pistachios with skins, but the color and texture might vary slightly.
   
• Bakers Note: Using a high-powered blender, like a Vitamix, or  is essential for achieving a smooth texture. A food processor can also be used, but it might not blend the pistachios as thoroughly, leaving some small bits at the end. While this is still delicious and works for most uses, if you're planing using this pistachio paste to make a pistachio ganache, it's best to use a high-powered blender to ensure everything is dissolved well.
   
• Add 150 grams of raw green pistachios, 100 grams of powdered sugar, 1 tablespoon of vanilla bean paste, a large pinch of sea salt flakes, and 100 grams of heavy cream into a high-powered blender or food processor. A high-powered blender like a Vitamix works best, but a food processor can also be used. Be carefull to not over heat the blender.
   
• Blend the mixture until it becomes finely blended and starts forming a very smooth paste. This process can take about 10 minutes. Stop occasionally to scrape down the sides and bottom of the blender or food processor to ensure even blending. Continue blending until the pistachio paste is very smooth.
   
• Use immediately or transfer the pistachio paste to an airtight container. Store it in the refrigerator. It should last for 5-7 days, depending on the expiration date of the cream used.
   
• this Pistachio paste you can use for many things. You can just eat it with a spoonful because it is so incredibly delicious. Or you can use it to have as a filling inside your cakes. I love using it to spread on my sweet dough and roll it up with some raspberries in there. You can have it in your yogurt in the morning. It's just so many deliciousness you can do with this. Really hope you're gonna love my version.
   
• Baker's Note: Sometimes it’s difficult to scrape the pistachio paste out of a blender. To make this easier, you can warm 500 grams of cream, as mentioned in the pistachio ganache recipe below, to about 60°C (140°F). Pour this warm cream over the pistachio paste in your blender and blend on low speed until combined. This method helps dissolve any small pieces of pistachio paste that might be left. Do not use cold cream, as it could turn into whipped pistachio cream. Additionally, do not let the cream boil, as this can prevent it from whipping up later on. After blending, pour the mixture into the saucepan to warm it to the right temperatur and proceed with the recipe as described.
   

Pistachio Ganache
 

• The unwhipped Pistachio Ganache must chill in the fridge for at least 6 hours, preferably overnight, before whipping it into a fluffy pistachio cloud. So plan ahead when making this ganache. 
   
• Baker's Note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the pistachio ganache too much, making it grainy and hard to spread. 
   
• Coarsely chop 300 grams of white chocolate with a serrated knife, no need if using Callebaut Velvet 32% as they are small enough.
   
• Place the chopped white chocolate /callets into a heat-proof glass or measuring mug and set it aside.
   
• In a medium saucepan, combine 500 grams of heavy cream and 300 grams of homemade pistachio paste. Whisk to combine. Because there’s a lot of pistachio paste in this recipe, stir constantly with a spatula in all cornes of your saucepan while warming the mixture to prevent burning, always stay with the saucepan. 
   
• Gently heat the cream and pistachio paste over medium-low heat, stirring continuously until the paste is fully dissolved. Scrape the bottom and sides of the saucepan to prevent the mixture from burning. Increase the heat to medium and continue stirring, making sure to reach all corners of the saucepan. Heat the mixture to 65-70°C (149-158°F).
   
• Once the mixture reaches 65-70°C, pour it over the chopped white chocolate.
   
• Let the mixture sit for 1 minute before stirring. Then, stir slowly with a silicone spatula until smooth, ensuring the cream, pistachio paste, and white chocolate are fully combined. Scrape the sides and bottom of the bowl to incorporate all the chocolate. 
   
• Use an immersion blender to blend the mixture until completely smooth. If you don't have an immersion blender to blend the ganache, you can use a regular blender instead. If your blender isn’t already cleaned up, you can simply pour the mixture back into the blender and blend on low speed until the chocolate and everything is well combined.
   
• If small pieces of pistachio bother you, strain the mixture through a fine sieve. For the best taste, leave small pieces in, especially if the ganache is for inside a cake.
   
• Pour the warm pistachio ganache into a clean bowl or container and cover the top with plastic wrap against the surface. 
   
• Refrigerate overnight to firm up and deepen the pistachio flavors.
   
• Baker's Note: Fridge placement matters. The coldest parts, often at the bottom or near the back, can cause uneven cooling or rapid cooling, leading to a grainy or too-firm texture. Place your unwhipped ganache in the middle of the fridge for consistent temperature. The fridge should be cold, but not freezer cold. If it’s too chilly, the ganache can set too hard, leading to a grainy texture. Allow it to cool gently for a smooth, silky texture.
   
• Baker's Note:  When whipping this pistachio ganache if you are going to use it to fill your sponge cake with, it's best to whip it to a soft consistency or soft medium consistency, which can take anywhere from 10 to 50 seconds. Although you might think it doesn't seem firm, it should be almost like the consistency of whipped cream. Place it in an airtight container with plastic wrap on top, and when you're ready to fill your cake, it will spread beautifully. If you over whip it to medium or stiff peaks, it will be very difficult to spread smoothly in your cake. Whipping it to soft medium peaks will also give your cake a much better mouthfeel when you enjoy it this ganache inside your cakes.
   
• Pour the pistachio ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks—this usually takes about 10-50 seconds. Stop every 20 seconds to check the consistency. To prevent over whipping.
   
• Store the soft or soft-medium peaks whipped ganache an airtight container in the refrigerator with plastic wrap against the surface of the cream until you are ready to fill your cake. This ensures it’s ready for easy piping or smooth spreading. A softer consistency makes decorating a breeze.
   
• If made with super-fresh cream, it will last for 3 to 7 days. No need to re-whip before using it, it should be thick.
   
•  The pistachio ganache tastes even more delicious two days after preparation, an explosion of pstachio flavors, so delicious.
   
• Baker's Note: The first time I made this pistachio ganache, it tasted amazing, but I noticed a slight graininess. This isn't due to overmixing; it's because pistachios naturally have a bit of texture. When using homemade pistachio paste, there will always be a hint of the pistachio texture in the ganache. I don't want to change the recipe because it is so delicious. Especially if you’re using this ganache inside a cake, the texture won't matter—it's just so awesome. You will see a little bit of the pistachio texture, but I guarantee it's 100% delicious.