Millefeuille Ruby and pistachio
level 2
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Recipe components
Used Callebaut products
Pistachio crust
Ingredients | Preparation |
---|---|
| Mix. |
| Dissolve salt in egg whites. Add. |
| Sieve and add.
|
Roll out the dough to a 2 mm thickness, cut 3 rectangles for each dessert and set the layers between two forosil sheet. Bake at 165°C . Let the crust cool down, then compose the millefoglie alternating the crust and the Ruby filling. |