Millefeuille Ruby and pistachio
Used Callebaut products
Dissolve salt in egg whites. Add.
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.