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Pistachio Cranberry Tea Cakes

Pistachio Cranberry Tea Cakes


Recipe Created By:
PreGel Professional Training Center


110g (3.9oz)
36g (1.3oz)
36g (1.3oz)
90g (3.2oz)
100g (3.5oz)
10g (0.4oz)
20g (0.7oz)
as desired

Method of Preparation

  1. In a heavy saucepan, cook the butter to noisette, whisking occasionally. Reserve warm.
  2. Meanwhile, combine the dry ingredients.
  3. In a large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk in almond flour mixture.
  4. Slowly whisk in the warm beurre noisette and both pistachio pastes, ensuring complete emulsification. Chill, freeze, or use after sufficient resting period.
  5. Pipe into desired mold. Add pieces of as desired.
  6. Bake in convection oven with low fan speed at 176˚C/350˚F for about 20 minutes or until done.