This Recipe was printed from www.pregelrecipes.com
PreGel Recipes | 4450 Fortune Ave. NW | Concord, NC 28027 | Tel: 704.707.0300 | Fax: 704.707.0301 | Toll-Free: 866.977.3435
© 2014 PreGel America. All Rights Reserved.
Home / Pistachio Cranberry Tea Cakes
Ingredients
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
- In a heavy saucepan, cook the butter to noisette, whisking occasionally. Reserve warm.
- Meanwhile, combine the dry ingredients.
- In a large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk in almond flour mixture.
- Slowly whisk in the warm beurre noisette and both pistachio pastes, ensuring complete emulsification. Chill, freeze, or use after sufficient resting period.
- Pipe into desired mold. Add pieces of as desired.
- Bake in convection oven with low fan speed at 176˚C/350˚F for about 20 minutes or until done.