Crystal shell & Pistachio

Crystal shell & Pistachio


Crystal shell
Pistachio powder 124g (and some for decoration)
Flour 74g
Egg-whites 372g
Sugar (428g for biscuit, 91g for crème)
Milk 606g
Cream 121g
Starch 61g
Egg yolk 30g
1 Vanilla stick
Fruit for decoration (strawberry, blueberry)
Chocolate decoration
Meringue drops


Pistache biscuit: Mix the sugar (56g), flour, and pistachio powder. Whisk the sugar (372g) and egg-whites until stiff. Add the previous mixture to the meringue. Put the mixture in a baking tin and sprinkle with pistache shaving. Bake at 190 °C. Crème patisserie: Dissolve the starch in the cream. Mix with the egg yolks and pass through a sieve. Heat the milk, sugar, and scraped vanilla seads. Add the previous mixture and cook till 100°C. First, fill the shell with crème and place a round of biscuit on top. Decorate the shell with fresh fruit, meringue drops and chocolate decoration. Sprinkle some pistachio powder on top of the shell.

Want to see more recipes and inspiration?

On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.

Go to the inspiration page