That's one of the reason for me to start collecting the professional baking books. They always come with basic recipe ingredients for preparing "mise en place".
The recipes for making something likes mazipan, fondant, praline and etc., they are important for the professional kitchen. Even though they are easy to find in the market (esp. for bakery shop), knowing how to make them will ensure that they will be able to create their products when the supplier can't deliver the basic ingredients.
For home bakers like us, getting some of professional ingredients is not easy in some place and country, I can say "Thailand" -*-, it's not easy for me to find it, so every times that I have a chance I will buy it (a lot) or tell some people to buy it for me, haha.
For Pistachio Paste, I ordered it from some shop (on the internet), but after using it a lot lately, I run out of it too. So when my friend asked me where could they find it, I wanted to suggest that shop but I noticed that they stopped selling it too.
Now the other's problem becomes my problem too ^^", and we have to solve it together, haha. Because the ingredient for making Pistachio paste is easy to get, and we can make it by ourselves without using special equipment.
Making your own pistachio paste is not hard to do, the most time consuming process is taking the skin off, but you will get lovely green paste as the reward ^^.
Now you can follow some of my recipes, like Strawberry Pistachio Charlotte, Pistachio Dacquoise or any recipes that need pistachio paste, I know that having all the ingredients that you need will make your baking more fun.
Home Made Pistachio Paste
Make 250-280g140g ................................ Pistachios
125g ................................ Icing sugar
80-120g ......................... Simple syrup
1tsp-1tbsp ............................... Kirsch
Pour the pistachios into hot water, let the skin soften for 5-10 minutes.
Rub the skin off with clean tea towel, you will get real green pistachios ^^.
Roast the nut in 150°C for 10 minutes.
Weight the nut, you will need 125g of it.
Put the roasted nuts in the food processor with icing sugar.
Puree the nut and icing sugar until fine, pour the Kirsh (if you want the paste to be very fragrance use 1tbsp of it) and syrup into the food processor bowl (the amount of the syrup will depend on the moisture of the nut).
Process until you get very smooth but not watery paste .