Vive les mariés! (hourra for the married couple)

We had the chance to design a wedding cake and pastries buffet for a wonderful couple recently, and are so glad of the result : they loved the cake, we were delighted with the adventure and we have beautiful pictures of the process, made by the blogger Stephanie (check her great blog about food in NYC!).

Conclusion #1 : pears-vanilla cake-chocolate feuilletine-pistachio are now a combination that we love.

Conclusion #2 : we discovered that yes, we can work with flowers decoration.

Conclusion #3 : we want to make more wedding cakes!

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picture by Stephanie (http://www.delicatesseny.com/)

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picture by Stephanie (http://www.delicatesseny.com/)

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picture by Stephanie (http://www.delicatesseny.com/)

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The spirit of chocolate

It took us a week to come back here and tell about the Afternoon of Chocolate and Cocktails at Astor Wines. Let’s say we were recovering for a joy hangover!

First, what was the story behind the event? We contacted Astor Wines to offer them to collaborate on their tasting classes. And their immediate answer was to offer us to be part of their event during the Manhattan Cocktail Classic show : they were just recruiting pastry chefs. That day, we felt held by Miss Luck herself : “Boum, a gift for you, girls!”

The deal was presented like this in the email :

” 10 pastry chefs, 10 spirits brands, 5 bartenders, and 1 chocolate producer for a celebration of chocolate and spirits in a walk-around tasting of 10 different creations developed by pastry chefs to pair with one of the spirits as well as 10 signature cocktails”

 

And then started the process of creation of the the Saint-Trop’, a mini Saint-Honoré, made of a chou garnished with pineapple crémeux, sitting on top of Dulcey blond chocolate cream, diuja and a little shortbread.

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Some stress preceded the event. But that day was amazing : we met great pastry chefs (1), tasted lovely desserts and pastries (we found inspiration in some of them), and delicious cocktails of course. A perfect way to celebrate our first anniversary!

Now, the pictures:

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And more pictures of the rest of the event here by The Wandering Eater!

(1) Some of the pastry chefs were Stephanie Kopyta, Perilla & Kin Shop, Emily Wallendjack, Kingswood, Christina Lee, Recette, Peter Endriss, Runner & Stone, Francois Payard, FP Patisserie, Dorie & Joshua Greenspan, Beurre & Sel and Mark Sopchak, Whimsy & Spice.

Our kitchen! Our house!

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We had dreamed of it for months! And here we are, working in a professional kitchen, for good!

The path was long to arrive there. We must confess that some of the cakes and pastries that you enjoyed were made at our homes (our apologies to the Health department, we won’t do it again…), some in community kitchens, some at friends’s house (merci Topaz!), in rented houses, in restaurant’s kitchens, in temporary food events’ very basic kitchens…

All of this is behind us now! We moved our utensils, molds, rolling pins, bags of flour and sugar to Industry City, a huge warehouses complex in Sunset Park. There, we are subletting a little corner in the amazing professional kitchen of a Brooklyn-based French pastries maker who generously welcomed us : we won’t thank him enough!

It means that we are able now to produce a ton of our kouign amanns, canelés, quiches, pistachio cheesecakes, red velvet cakes, Paris-Brest and everything else!

It means that you have to put us to work! We can not wait, we will do it whistling.

Our pastries (and more) in the limelight

When we started Pistache, we would have never imagined that our French pastries company would make us buy live eels and dead animals heads (and make babas au rhum without rhum!)…

Being closely surrounded by filmmakers, we were asked to be foodstylists on a movie set. And the movie was about food. So our job was to cover a giant table, inspired by the still lives of the Renaissance, with meats, fish, fruits and vegetables, and merci! pastries. The first part requested interesting crazy scouting days to find fish, veal, goat and lamb’s heads, game with feathers and fur. Or, as said previously, live eels (the challenge was to keep them alive during three days), but also the most unusual looking fruits and vegetables (which is not that satysfying in winter). A trip that brought us to Chinatown Flushing, to the Bronx, to different neighborhoods in Brooklyn and some parts of Manhattan. Basically all around New York, if Staten Island was in New Jersey.

The pastries’ part was definitely not more restful. It meant an entire night hands in flour, cream and caramel, making our first semlas, a swedish pastry, brioche-like filled with cream and almond paste (specific request of the script), garnishing babas au rhum and building a croquembouche with a stress that was pure, and unexpected, stage fright.

Something that no audience will know is that all these pastries had to be heavily made-up and dressed-up in order to last long under the lights. Let’s say the cream was not the kind you would eat spoon after spoon. And because we could not consider eating them eventually, none of the cakes were really flavored, the same way some decors are made of pasteboard in Hollywood. no vanilla in the Bundt. No rhum in the babas. Yes, a heartbreak.

But when the moment came to hear “Silence on set, rolling camera, action!”, fatigue, stress (hunger too, actually) vanished. And we felt that little shiver, looking at the final table : it looked wonderful ! Enjoy the pictures…

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This one was actually not made by us…
But we had to revamp it a little

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Baby shower!

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Last week, Pistache took a new step. We catered our first baby shower, with success!

At first, we were nervous, of course : baby showers are a big tradition in the US, and we had to find our way to answer it, to find our touch. Eventually, we displayed a large range of mini-things (choux, macarons, tartes tatin, quiches, sandwiches…), lollipop-looking chocolate cakes and little salads, plus a bouquet of “merveilles” (“marvels”, donut-like strings) and a garland of marshmallows. The guests smiled, came to the table, and came back, and back again : there was nothing else to reward us. A huge thank you to Ruby, who gave us the opportunity to prove that we could make it!

So if the pictures below tempt you, order your next party (and not only baby showers, actually…). We will do our best for you!

                                            Contact : pistachenyc@gmail.com – 646 207 9390 – 646 477 7244

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Pastry choux, filled with a Grand-Marnier cream

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Madeleines

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Chocolate cakes on the rock and banana-caramel macarons

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Mini Mont-Blanc, lemon macarons and mini-tartes Tatin

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Bouquets of merveilles

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Biscuits dacquoise with cream and grapefruit

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Smoked turkey, apple, sage, Munster and fennel sandwiches

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Goat cheese, sundried tomatoes, cumin and pumpkin seeds wrapped in black radish

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Lentils salad

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Rosbiff, red onions, pickled mustard seeds english muffin

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Time of the to-go box…



Ready for the galette des rois!

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Because both of us at Pistache love the tradition—and above all, puff pastry and almond cream—we were eager to make Pistache’s galette des rois (the “kings cake”). And time is coming!
In France, the large crispy, creamy, golden pie is eaten for the Epiphany, on the sixth day of the new year: a traditional celebration of the arrival of the Biblical Magi charged with presents for newborn Jesus.

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At home and at the office, everybody gets one, two, three slices of the tart, looking for the little porcelain figure hidden in the middle of it. The one who finds it becomes queen or king of the day, gets a crown and has to choose her/his king/queen among the guests. Not to mention that the kids love it.

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So enjoy the tradition and be prepared for some flaky crumbs: preorder one of our galettes des rois!

They’ll be available in different sizes (4, 6 and 8 persons), plain or with pistachios, of course. (Our puff pastry will be made with butter only; we use organic flour, eggs and milk).

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The prices are  :

for 4 persons plain : 26 $    with pistachios : 28 $
for 6 persons plain : 32 $    with pistachios : 34 $
 for 8 persons plain : 38 $    with pistachios : 40 $

The good news is that we will deliver it for free to you (Manhattan, Brooklyn and Queens) from Friday to Monday, from January 6 to the end of the month. So contact us anytime to preorder, by email (pistachenyc@gmail.com) or phone (646 207 9390 / 646 477 7244)

While you wait for the celebration, have a wonderful holiday time!

Noémie and Christine

Georgia’s, Reborn in a Bundt!

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Last week, my American “uncle-in-love” from New Jersey ordered a pound cake (along with red-velvet and chocolate cakes) from Pistache.

His late grandma Georgia (the great-grandma of my husband) left behind a treasured recipe for a pound cake that everyone wanted to taste again for Thanksgiving dessert. Pistache was charged with the duty of allowing enjoying to enjoy grandma Georgia’s “madeleine.”

The task was pas de problème: Pistache just loves simple cakes made with very good ingredients. We use organic products as much as we can (with European-style butter), and, of course, the Pistache method…et voilà!

A very long baking (90 minutes) in our special Bundt pan allowed a perfect cooking and delivered this great, beautifully moisturized pound cake with a crispy crust.

And so Georgia’s is (re)born!

Happy Thanksgiving!

Le Pistache’s lunch

 

It is a cultural cliché to consider that French people spend two hours having lunch on a regular working day. Everybody imagine them leaving office to go sit down in a restaurant, napkin around the neck, getting a full menu (appetizer, entrée, cheese, dessert, coffee, mignardises), laughing and pouring wine to their collegues…

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When American workers would have a sandwich on the corner of their desk.

None of this is true. At least, French people take one hour only, and don’t really have cheese AND dessert for lunch anymore. On the other hand, New Yorkers can now switch to quiche, vegetable tarts, and a tray of desserts that would make the Parisians jealous.

See : Pistache recently catered a lunch for the Blogcademy, a week-end long workshop for bloggers who wanted to upgrade their online activity. A fun and working mood, serious and friendly (we could have stayed for the “class”) : great to observe and to be a part of.

On the menu that day : quiches lorraines, quiches fig-goat cheese, autumn tarts (with our handmade puff pastry) served with a salad, then myriads of sweets : petits fours (chou Brest, chocolate cake on the rocks, cheesecake blueberry-pistachio, raspberry bouchée) and macarons (coconut-lime, caramel-banana). Enough to have a long lunch break without noticing it. Easy.

 

 

 

Contact us for more informations, if you want us to cater your lunch. We also gather breakfast baskets and brunch menus! pistachenyc@gmail.com 

We are back!

It has been a long time, a long silence. A long summer, busy on a side, restful on the other.

And now we are back, Pistache is back. A lot of things happened during that time, especially during last weeks.

Most recently, we participated to the great Omnivore World Tour food festival. Providing two desserts : a chou tropical for their dinner at the Dekalb Market (previously presented here), and a pistachio cheesecake for their closing party the day after.

The opportunity for us to meet wonderful Michelin starred chef, French from France and San Francisco : Alexandre Couillon, Dominique Crenn and Christophe Dufau.

Their work is very impressive and inspiring. And during the dinner, we were surely in “our little shoes” (french for “to feel five inch tall”) when waiting for our time to send the desserts. But what an excitement (let’s say : some adrenaline in our legs, arms, hands and fingers) when our time came to plate 50 (60? we don’t even remember!) choux tropicaux with their pineapple and pistachio garnish in less than 5 (10?) minutes!

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the chou tropical, served at Omnivorious’s dinner last week-end

The day after was the one of the cheesecake : 80 little bites of a pistachio-blueberry cake delivered for the public of the festival’s closing party. The guests, cool crowd, sun and blue sky, good music were delighted/delightful. And we kind of liked the idea of making people happy with a creamcheese’s pastry a few steps away from the landmark of the landmarks : Junior’s…

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Photo Nadia Chaudhury

Merci Omnivore for trusting us! As a bonus, a little video summing up the event :

And a mention on the events magazine Biz Bash, houra!

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And before that Omnivore’s week-end came an other huge challenge. We catered a birthday’s party, Upstate New York. A dreamlike site, a demanding task, fine palates guests.

A stunning barn in the Catskills as a set for our catered dinner.

Our mission : to provide hors d’oeuvres, vegetable sides during dinner and, of course, desserts for 65 persons. To make a long story short : a lot of stress the day before, a maybe mindless shopping journey ending with a car overload with food, a long -but fun- trip to the countryside in the aforsaid car, then a previous night of prepping, cooking, rolling, baking, tasting, chopping, bowling, cutting, folding, sleeping (wait! no, not sleeping), and the biggest rush ever, a few hours before the dinner. The evening went on ultra fast, of course. The menu?

Buffet of cheese plate and hors d’oeuvres :
shrimps wrapped in kadaif shreds  + roe whipped cream
assortment of clothpins attached hors d’oeuvres (beets garnished with trout-cucumber-hazelnut tartare, apple with almond-coriander-cilantro, daikon radish with goat cheese and cumin)

Watermelon-ginger-lime chilled soup

Sides for a roasted lamb and a smoked salmon :
Iranian rice with herbs
zucchini tagliatelles with garlic chips, parmesan and preserved lemon
stuffed onions
mushrooms papillottes (parcels).
In the Mason jars :  pickled mustard seeds, pickled corn, plum chutney, pistachio relish
“Trou normand”, as a palate cleanser : rosé wine and strawberry syrup granita.

Then finally, as a cherry-bonus : three Pistache’s Red Velvet Cakes. They were definitely the kind of desserts that make your eyes open wide and your mouth craving for a slice. The guests loved them. A sweet closing for our tough night.

Photos!

 

The red velvet cakes, one more time!

And above all, two wonderful waiters, Flore and Robert, who were the pillars of a non-easy service.

Thank you so much, Flore and Robert

Conclusion : a lot of lessons for the future, a night that was like a debutantes’s ball wearing tight shoes (again). But the feeling that we will love to do it  again, so be ready to see more of these stories on this blog.