Pistachio petit four

Pistachio Sable Breton

Ingredients Preparation
  • 140g
    butter
  • 135g
    sugar
  • 105g
    eggs
  • 200g
    flour
  • 5g
    baking powder
  • 2g
    salt

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

Ingredients Preparation
  • 36g
    water
  • 3g
    Gelatin powder (fish)
  • 292g
    semi-whipped cream

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

Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm.       

Velvet effect

Ingredients Preparation
  • 1g
    turmeric powder

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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