Pistachio Crunch

1
Jordan Michelle Falco

By
@Valencia_Baking

IPP Week 4 - May 31

The Pistachio Cream is made with Pastry Cream and Butter Cream. I will be posting recipes for Pastry Cream and Butter Cream later down the line. I will link the rescipes back here once they are posted.

I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: southernfood.about.com/...blconv.htm

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • SOFT SPONGE CAKE

  • 200 g
    butter
  • 200 g
    caster sugar
  • 70 g
    almond powder
  • 150 g
    eggs
  • 200 g
    flour
  • 5 g
    baking powder
  • 10 g
    brown rum
  • 40 g
    vanilla sugar
  • PISTACHIO CREAM

  • 200 g
    pastry cream
  • 80 g
    pistachio paste
  • 1 kg
    butter cream
  • ROMIA DISCS

  • 100 g
    glucose
  • 100 g
    brown sugar
  • 50 g
    flaked almonds
  • 50 g
    chopped pistachios
  • 100 g
    butter

How to Make Pistachio Crunch

Step-by-Step

  1. SOFT SPONGE CAKE:
    In an electric mixer fitted with the paddle, cream the butter with sugar and add the almond powder. Gradually add the eggs, and then the flour, which has been sifted with the baking powder, ten finish by adding the rum and vanilla sugar. Pipe to a height of about 1 cm in the base of a sheet of "Flexipan" tartlet moulds and bake in a fan forced oven at 180C for about 10 minutes.
  2. PISTACHIO CREAM:
    Stir the pastry cream to smooth, then work in the pistachio paste and finally the butter cream.
  3. ROMIA DISCS:
    Soften the glucose over low heat in a saucepan, immediately adding the brown sugar then the almonds, pistachios and butter. Do not cook this mixture. Next, pour onto a sheet of "Silpat", spread with a metal spatula and allow to cool and firm a little, then shape into small rolls of 2 cm diameter and refrigerate. Cut into small discs of about 5 mm thickness and arrange in the base of the shapes of a sheet of Flexipan for small pastries of 4 cm diameter. Bake in a fan forced oven at 180C for about 10 minutes.
  4. TO ASSEMLE AND GARNISH:
    Remove the cooled soft sponges from the moulds and use a piping bag with a star tip (#6) to pipe the tops with pistachio cream. Place a piece of edible gold leaf onto the Romia discs, and place the discs on top of the cream.

Printable Recipe Card

About Pistachio Crunch

Course/Dish: Other Desserts



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