Pistachio petit four

Recipe components

Pistachio Sable Breton


Melt the butter.
Add flour and baking powder sifted together and mix gently.
Add the praline and fold in the eggs.
When well mixed, pipe 10 gr onto each Savarin mould.
Bake at 160° for 18 minutes, open valve.  

Pistachio mousse


Soak the gelatine in the water and heat the mixture to 35°C.
Add it to the chocolate melted at 45°C and the praline, and mix with a cutter or hand blender.
Add the semi-whipped cream to lighten it up and pipe into a half-sphere mould Ø 4.

Crispy Feuilletine


Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm.       

Velvet effect


Melt the cocoa butter to 45°C.
Add the praline and turmeric. Mix well. Spray with a gun onto the frozen piece.