True Gold Petit Baklava Entremets
Fresh, nutty creamy entremets finished with a kadaifi crisp & honey.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Food processor
- Immersion blender
- Demi sphere mold
- Piping bag
- Kitchen scale
- Hand mixer
- Sifter
- Baking sheet
- Silicone baking mat
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Cooling rack
- Glazing rack
- Freezer
- Airtight container
- Spoon
- Plate
Ingredients
- 210g Pistachio Flour
- 52g Almond Flour
- 149g Confectioner’s Sugar
- 207g Egg Whites
- 56g Granulated Sugar
- 259g Whole Eggs
- 56g Coconut Oil (melted)
- 120g Granulated Sugar
- 80g Honey
- 400g Roasted Pistachio
- 2g Salt
- 625g Coconut Cream 25%
- 625g Cashew Milk
- 62g deZaan True Gold cocoa powder
- 250g Egg Yolk
- 100g Granulated Sugar
- 120g Cashew Paste
- 10g Gelatin
- 300g Kadaifi
- 30g Coconut Oil (melted)
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