Millefeuille Ruby and pistachio

Used Callebaut products

Pistachio crust

ingredients preparation
  • 195g
    softened butter
  • 195g
    powdered sugar
  • 1/2pod(s)


  • 84g
    egg white
  • 1g

Dissolve salt in egg whites. Add. 

  • 125g
    pistachio powder
  • 25g
    almond powder
  • 376g
    weak flour

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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