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Corman Artisan

Baker-Pastry chef

Raspberry pistachio squares

15 squares


940 g Croissant dough
250 g Liquid Clarified Butter 99,9 % fat
520 g pastry cream
80 g Pistachio pasta
300 g Raspberry compote
egg wash

Raspberry compote

280 g Raspberry pieces
110 g sugar
5 g pectin NH

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

Corman'products of the recipe