Tag: Pistachio

Pistachio dacquoise with lychee Bavarian and rose water – Italian Cuisine


1) Prepare the dacquoise. Chop finely pistachios with rice flour and 70 g of fine sugar. Beat the egg whites with an electric whisk, incorporating the remaining sugar, a little at a time, until you get a firm and shiny meringue.


2) Mix the mixture of flour and pistachios to the mixture.


3) Coated 2 large rectangular trays with 2 sheets of baking paper on each of which you will have drawn the shape of a disc of 18 cm in diameter. With a pastry bag distributed spiral the meringue mixture into two discs and bake them in the oven at 170 ° for 12-15 minutes. Remove from the oven and let it cool


7) Mounted the cream and mix it with the egg and milk mixture.


8) Place around a disc of dacquoise an 18 cm steel ring covered with a strip of acetate making it adhere well; paid inside the cream and cover with the second disc of dacquoise. Cover with cling film and refrigerate for 4 hours. Beat lightly the egg white and dirty the rose petals. Sprinkle them with sugar and let them dry. Enlarge the ring, gently peel off the acetate strip and decorate with the frosted petals.



Posted on 14/01/2022


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Pistachio chocolate salami – Italian Cuisine

»Pistachio chocolate salami

Coarsely chop both the biscuits and the pistachios, combine them in a bowl and add the pistachio cream, the melted chocolate and the rum and mix.

Arrange the mixture on cling film, wrap it tightly giving it the cylindrical shape of the salami and let it rest in the fridge for at least 4-5 hours.
Once ready, remove the foil and sprinkle with icing sugar.

The pistachio chocolate salami is ready, you just have to serve it.

Pistachio French croissant – Italian Cuisine

Pistachio French croissant


Preparation of French pistachio croissants

1) Mix in the mixer (or mixer) the flours, the yeast, lo sugar, the salt and the milk powder. Add 100 g of butter softened into small pieces and 250 ml of cold water. Work for a long time (5-6 minutes) at medium speed until you have a homogeneous mixture. Let it rise in a cool place for 2-3 hours. Put the butter left between two sheets of baking paper, roll it out with a rolling pin in a square of about 20 cm on each side and keep it in the fridge.

2) Roll out the pasta in a rectangle 40-45 cm long (6-7 cm thick) and 20 cm wide and place the slab of butter lightly floured on the lower half of the dough.

3) Fold the pasta over the butter and turn the block 1/4 turn counterclockwise (with the fold to your left). Roll out the pasta to the thickness of 6-7 cm in a rectangle the size of the previous one.

4) Fold the bottom of the rectangle up to 2/3 of the way pasta, then fold the top edge towards you to obtain a square and press the dough lightly with your hands.

5) Then fold the again block in the middle (the block seen in profile now has 4 thicknesses). Wrap it in cling film and let it rest for 1 hour in the fridge.

6) Put the dough on the floured surface, with the fold towards your right. Roll it out again to 6-7 mm thick, in a long, narrow rectangle. Fold the top of the dough over the first third and cover with the lower third.

7) Wrap the square of dough in plastic wrap and put it in the fridge for 1 hour.

8) Divide the dough into two portions and roll them out to a 3-4 mm thick one. Cut the pasta in triangles, you should get at least 12.

9) To do i Croissant. Score the base of each triangle by slightly spreading the two tails. Arrange a teaspoon of pistachio paste over the incision and roll the dough over the filling. Arrange the croissants in a baking tray covered with parchment paper, cover with transparent film and let them rise for 2 hours. Brush them with the yolks, sprinkle with chopped pistachios and cook in a hot frono at 180 ° for about 15-18 minutes.

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