Millefeuille Ruby and pistachio
- Level:
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Medium
Used Callebaut products
Pistachio crust
Ingredients: Pistachio crust
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195 gsoftened butter
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195 gpowdered sugar
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1/2 pod(s)Vanilla
Preparation: Pistachio crust
Mix.
Ingredients: Pistachio crust
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84 gegg white
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1 gsalt
Preparation: Pistachio crust
Dissolve salt in egg whites. Add.
Ingredients: Pistachio crust
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125 gpistachio powder
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25 galmond powder
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376 gweak 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.
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