Millefeuille Ruby and pistachio
- Level:
-
Medium
Used Callebaut products
Pistachio crust
Ingredients: Pistachio crust
-
6.9 ozsoftened butter
-
6.9 ozpowdered sugar
-
1/2 pod(s)Vanilla
Preparation: Pistachio crust
Mix.
Ingredients: Pistachio crust
-
3.0 ozegg white
-
15.4 grsalt
Preparation: Pistachio crust
Dissolve salt in egg whites. Add.
Ingredients: Pistachio crust
-
4.4 ozpistachio powder
-
0.9 ozalmond powder
-
13.3 ozweak flour
Preparation: Pistachio crust
Sieve and add.
Roll out the dough to a 2 mm thickness, cut 3 rectangles for each dessert and set the layers between two forosil sheet. Bake at 165°C . Let the crust cool down, then compose the millefoglie alternating the crust and the Ruby filling.
Comments