Pistachio petit four

Pistachio petit four


Pistachio Sable Breton

Used products: Pistachio Sable Breton

Preparation: 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

Used products: Pistachio mousse

Preparation: 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.