By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Subscribe to our newsletter

I hereby confirm that I wish to receive the Corman newsletter as well as information and sales offers (competitions, promotions, advices, recipes, ...). I can unsubscribe at any time from the newsletter for artisans.

I want to sign up for the newsletter

Thank you for subscribing to the newsletter for artisans. You will receive our latest news via e-mail.

home Recipes

Raspberry pistachio squares

Baker-Pastry chef

Raspberry pistachio squares

15 squares

Ingredients

940 g croissant dough
250 g Liquid Clarified Butter 99,9 % fat
520 g pastry cream
80 g Pistachio pasta
300 g Raspberry compote
5  egg wash
Make the raspberry-pistachio squares
  • Using a pastry bag with a 12 mm round nozzle, pipe pistachio pastry cream into 8 cm diameter flexipans and freeze.
  • Incorporate the 250 g of laiterie corman butter for puff pastry into the 940 g of croissant dough and give it one double turn, followed by one single turn.
  • Allow to rest for 30 minutes in the refrigerator.
  • Roll out the dough to a thickness of 4 mm in a 55 x 33 cm rectangle.
  • Cut out 11 × 11 cm squares and place them on baking sheets.
  • ?prove for two hours at 25°c.
  • Egg wash and place a disc of pistachio pastry cream on top.
  • Cook at 220°c in a deck oven, or 170°c in a convection oven, for about 15 minutes.
  • Place the disc of raspberry compote on top and lightly glaze.
  • Sprinkle the corners with snow decoration.

Raspberry compote

280 g Raspberry pieces
110 g sugar
5 g pectin NH
Raspberry compote
  • Mix 1/3 of the sugar with the pectin.
  • Warm the pulp and the remaining sugar, add the sugar pectin mixture.
  • Bring to the boil and cook for 5 minutes.
  • Pour into ø 60 mm flexipans, to make 15 discs of approx. 20 g.
  • Freeze.

Pastry cream

1000 g Full fat milk
250 g sugar
100 g Liquid Clarified Butter 99,9 % fat
1 g vanilla pods
200 g egg yolks
90 g Pastry cream powder
Production of the pastry cream
  • Heat the milk, half the sugar, the laiterie corman butter and vanilla split lengthwise.
  • Bring to the boil, cover with plastic film and leave to infuse for 10 minutes. Mix the remaining sugar and pastry cream powder in a bowl, add the egg yolks and whisk.
  • Bring the milk back to the boil, remove the vanilla pod after scraping out the seeds, pour half over the yolks, whisking, and then tip the contents of the bowl back into the saucepan with the milk.
  • Bring to the boil for about two minutes tip out onto a baking sheet covered in plastic film.
  • Cover the top with plastic film and place in the freezer for 15 to 20 minutes to cool the pastry cream.
  • Store in the refrigerator until required.

Corman'products of the recipe

Liquid Clarified Butter 99,9 % fat

See more