Add together the butter, flour, salt, sugar, and the almond meal, and then add the eggs. Combine and spread between two 3 mm thick sheets of parchment paper.
Bake at 175°C for 12 minutes.
Step2
RASPBERRY MARMALADE
Heat the raspberry pulp and the raspberry chips together.
When hot, add the sugar and the pectin mixed together.
Bring to boil, and then off the heat, add the lemon juice.
Step3
BEATEN PISTACHIO GANACHE
Heat half of the Candia Professionnel Whipping Cream with the scraped vanilla bean, the glucose, the pistachio paste, and the salt.
Pour over the white chocolate and create an emulsion.
Add the gelatin, previously soaked in cold water.
Mix and strain.
Keep in the refrigerator for 24 hours.
With the whip of an electric mixer, slowly beat the pistachio ganache to reach a Chantilly consistency.
Step4
SERVING AND PRESENTATION
On the short crust, pipe the beaten pistachio ganache.
Place balls of raspberry marmalade and sprinkle with pistachio powder.
Place half a raspberry and decorate with a few pistachios.
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UHT WHIPPING CREAM 35.1%
Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.