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Home / Pistachio Cranberry Tea Cakes
Pistachio Cranberry Tea Cakes
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
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.