Millefeuille Ruby and pistachio

Level:
Medium

Used Callebaut products

Pistachio crust

Ingredients: Pistachio crust

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

Preparation: Pistachio crust

Mix. 

Ingredients: Pistachio crust

  • 84 g
    egg white
  • 1 g
    salt

Preparation: Pistachio crust

Dissolve salt in egg whites. Add. 

Ingredients: Pistachio crust

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

Preparation: Pistachio crust

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.