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Home / Pistachio Petit Four

Pistachio Petit Four

Pistachio Petit Four

Rating:

Recipe Created By:
Frederic Moreau
Difficulty:
Advanced

  • Components Of Recipe
  • Sweet Dough
  • Pistachio Cream
  • Passion Gelee
  • Passion Mallow
  • Passion Glaze

Sweet Dough

160g (5.6oz)
120g (4.2oz)
3g (0.1oz)
40g (1.4oz)
60g (2.1oz)
10g (0.4oz)
80g (2.8oz)
200g (7.1oz)
33g (1.2oz)

Method of Preparation

  1. Cream together the butter, sugar and salt.
  2. Add almond flour, eggs, and first all-purpose flour, being careful not to overmix.
  3. Add the second all-purpose flour and cornstarch, being careful not to overmix.
  4. Sheet to 2mm thickness.
  5. Cut desired size square and bake at 154˚C/310˚F for about 20 minutes until done.

Pistachio Cream

100g (3.5oz)
70g (2.5oz)
120g (4.2oz)
40g (1.4oz)
20g (0.7oz)
350g (12.3oz)

Method of Preparation

  1. Combine water and .
  2. Combine cream #1 and sugar and bring to a boil.
  3. Pour hot liquid over the and mixture.
  4. Add cream #2 and mix well with an immersion blender.
  5. Pour into desired fleximold and freeze.

Passion Gelee

100g (3.5oz)
5g (0.2oz)
170g (6.0oz)
170g (6.0oz)

Method of Preparation

  1. Combine all ingredients and bring to a boil.
  2. Allow to cool, pour into mold and freeze.

Passion Mallow

150g (5.3oz)
100g (3.5oz)
50g (1.8oz)
75g (2.6oz)
35g (1.2oz)
65g (2.3oz)

Method of Preparation

  1. Combine and water.
  2. Combine sugar, Boiron Passion Fruit Puree and first measurement of trimoline, and cook to 107˚C/225˚F.
  3. Combine with all other ingredients and whip until cool.
  4. Pipe dots as desired and allow to set.

Passion Glaze

500g (17.6oz)
50g (1.8oz)

Method of Preparation

  1. Combine all ingredients and heat to 30-35˚C/86-95˚F.
  2. Burr mix and glaze petit four.