Pistachio petit four
- Level:
-
Easy
Pistachio Sable Breton
Used products: Pistachio Sable Breton
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140 gbutter
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135 gsugar
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105 geggs
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200 gflour
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5 gbaking powder
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2 gsalt
Preparation: Pistachio Sable Breton
Melt the butter.
Add flour and baking powder sifted together and mix gently.
Add the praline and fold in the eggs.
When well mixed, pipe 10 gr onto each Savarin mould.
Bake at 160° for 18 minutes, open valve.
Pistachio mousse
Used products: Pistachio mousse
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36 gwater
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3 gGelatin powder (fish)
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292 gsemi-whipped cream
Preparation: Pistachio mousse
Soak the gelatine in the water and heat the mixture to 35°C.
Add it to the chocolate melted at 45°C and the praline, and mix with a cutter or hand blender.
Add the semi-whipped cream to lighten it up and pipe into a half-sphere mould Ø 4.
Crispy Feuilletine
Used products: Crispy Feuilletine
Preparation: Crispy Feuilletine
Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm.
Velvet effect
Used products: Velvet effect
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1 gturmeric powder
Preparation: Velvet effect
Melt the cocoa butter to 45°C.
Add the praline and turmeric. Mix well. Spray with a gun onto the frozen piece.
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