Millefeuille Ruby and pistachio

level 2

Recipe components

Used Callebaut products

Used Callebaut products

IngredientsPreparation

Pistachio crust

IngredientsPreparation
  • 195g
    softened butter
  • 195g
    powdered sugar
  • 1pod(s)
    vanilla

Mix. 

  • 84g
    egg white
  • 1g
    salt

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.