Pistachio cream tartlet (Created by Alexandre Bourdeaux and Patrick Aubrion - Technical advisors - CHOCOLATE ACADEMY™ centre Belgium)
Crunchy sugar dough
100 g icing sugar
|50 g eggs||Add and mix in.|
35 g almond powder
10 g cocoa powder Callebaut® CP
1 g salt
Add and mix into a homogenous dough.
|Roll out until 1.5 mm thick. Cut out small squares and put them in a baking mould. Bake at 150°C for 10 minutes.|
1/2 vanilla pod
110 g egg yolks
120 g sugar
40 g corn starch
Cook into crème patissière. Beat until cold.
|250 g butter||Mix in until well aerated.|
|100 g pure pistachio paste Callebaut® NPO-PI1-T62||Mix in.|
Finishing and decoration
Pipe the pistachio cream onto squares of sugar dough. Sprinkle with icing sugar and pistachio bresilienne Callebaut® NAO-CR-PI3724-T66 on top. Finish with a candied cherry.