Ingredients
Scale
Pastry
- 2 sheets all-butter puff pastry, thawed but still cold
- 2 tablespoons granulated sugar
- 2 to 3 tablespoons powdered sugar, for caramelizing
- All-purpose flour, only as needed for rolling
Pistachio Cream
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- ¼ teaspoon fine salt
- 3 tablespoons (42 g) unsalted butter
- ½ cup (about 120 g) pistachio paste
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) cold heavy whipping cream
Glaze & Decoration
- 1½ cups (about 180 g) powdered sugar, sifted
- 2 to 3 tablespoons whole milk
- 2 tablespoons pistachio paste, slightly warmed
- 10 to 12 fresh raspberries
- 10 to 12 whole shelled pistachios
- 2 tablespoons finely chopped pistachios
Instructions
- Preheat the oven. Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the puff pastry. Keep the pastry cold. Gently roll each sheet to about ⅛ inch (3 mm) thick if needed. Prick the surface evenly with a fork.
- Bake it flat. Sprinkle lightly with granulated sugar. Cover with parchment paper and place a second baking sheet on top. Bake for 20 to 25 minutes.
- Finish browning. Remove the upper tray and parchment. If the pastry is still pale, bake uncovered for another 5 to 10 minutes until deeply golden and crisp.
- Caramelize the surface. Dust lightly with powdered sugar. Return uncovered to the oven for about 2 to 5 minutes, watching constantly, until the sugar melts and develops a light caramel color. Cool completely on a rack.
- Heat the milk. Place 2 cups whole milk in a saucepan and heat until steaming with small bubbles around the edge. Do not let it boil vigorously.
- Mix the yolks. Whisk egg yolks and sugar in a bowl. Add cornstarch and salt and whisk until smooth.
- Temper the eggs. Slowly whisk about one-third of the hot milk into the yolk mixture. Pour everything back into the saucepan.
- Cook the pastry cream. Cook over medium heat while whisking constantly. Once thick and bubbling, continue briefly until smooth and glossy.
- Add pistachio. Remove from the heat. Whisk in butter, ½ cup pistachio paste, and vanilla. Pass through a fine sieve for an extra-smooth filling.
- Chill completely. Transfer to a shallow container. Press plastic wrap directly against the cream and refrigerate for at least 2 hours.
- Lighten the cream. Whisk the cold pastry cream until smooth. Whip ¾ cup heavy cream to medium peaks. Fold it gently into the pistachio pastry cream in several additions.
- Cut the pastry. Using a ruler and serrated knife, cut three matching long rectangles. Use gentle sawing movements to avoid crushing the layers.
- Prepare the glaze. Mix sifted powdered sugar with 2 tablespoons milk. Add additional milk a few drops at a time until thick but spreadable.
- Create the feathered top. Spread white glaze over the best pastry rectangle. Pipe very thin parallel lines of warmed pistachio paste lengthwise. Drag a toothpick across them, alternating direction with every pass.
- Build the first layer. Place one plain pastry rectangle on a serving plate. Pipe neat, thick rows of pistachio cream over it. Add a small amount of chopped pistachio.
- Build the second layer. Add the second pastry rectangle without pressing hard. Pipe another even layer of pistachio cream.
- Finish. Carefully place the decorated pastry rectangle on top. Garnish with fresh raspberries and whole pistachios, matching the long rectangular presentation.
- Chill and slice. Refrigerate for about 30 minutes. Slice with a sharp serrated knife using gentle sawing movements. Wipe the blade between cuts.
Notes
- Keep puff pastry cold before baking.
- Baking between two trays is important for the thin, flat layers.
- Do not assemble the dessert while the pastry is warm.
- Use a high-pistachio-content paste rather than a very sweet pistachio spread.
- The pastry cream must be completely cold before whipped cream is folded into it.
- Add milk to the glaze slowly. A thin glaze will run down the sides.
- Dry washed raspberries thoroughly before decorating.
- Assemble close to serving time for the strongest crisp-creamy contrast.
- Chill for around 30 minutes before cutting.
- A serrated knife causes less crushing than pressing down with a chef’s knife.
- Prep Time: 45 minutes
- Additional/Chill Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired