Millefeuille Ruby and pistachio
Used Callebaut products
Pistachio crust
ingredients | preparation |
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Mix. |
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Dissolve salt in egg whites. Add. |
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Sieve and add.
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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. |