Orange blossom diplomat cream:
160 g milk
30 g sugar
30 g eggs
20 g flour
15 g butter
7 g orange blossom water
1 sheet of gelatin (or 2 g powdered gelatin)
200 g liquid cream
Shortbread pistachios:
120 g pistachios
50 g sugar
10 g water
Choux pastry:
120 g milk
50 g butter
85 g flour
2 to 3 eggs
Craquelin:
50 g butter
50 g brown sugar
25 g flour
25 g almond powder
Assembly and finishing:
100 g pistachio praline
150 to 200 g fresh raspberries
👨🍳 Preparation:
1. Orange blossom diplomat cream:
Boil the milk with half of the sugar.
In a bowl, combine the flour and the remaining sugar.
Add the eggs and whisk until smooth.
Whisk in half of the boiling milk, then return to the heat.
Cook over medium heat, whisking until thickened.
Remove from the heat and add the butter, then cover with plastic wrap.
Refrigerate for at least 2 hours.
2. Shortbread pistachios:
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