Raspberry pistachio squares | Corman International
A recipe for Baker-Pastry Chef | 3 completion stages
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
- 280 g Raspberry pieces
- 110 g sugar
- 5 g pectin NH
- 1000 g whole 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
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