Strawberry Pistachio Mille-Feuillantines
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Granulated Sugar1 cup
All-Purpose Flour1 tsp
Salt2 large
Egg White5 tbsps
Unsalted Butter (melted)1 tsp
Vanilla1 cup
Heavy Cream (chilled)Directions:
1
Make wafers: Preheat oven to 325° F
2
And spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper
3
Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar
4
In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well
5
Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds
6
Bake wafers in middle of oven 8 minutes, or until golden
7
Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely
8
(If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable
9
) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch
10
Wafers may be made 2 days ahead and kept in an airtight container at room temperature
11
Makes 16 to 20 wafers
12
Preheat oven to 325° F
13
And spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper
14
Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar
15
In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well
16
Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds
17
Bake wafers in middle of oven 8 minutes, or until golden
18
Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely
19
(If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable
20
) Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch
21
Wafers may be made 2 days ahead and kept in an airtight container at room temperature
22
Makes 16 to 20 wafers
23
Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar
24
With a whisk or an electric mixer beat mixture until it holds stiff peaks
25
Whipped cream may be made 2 hours ahead and chilled, covered
26
Whisk cream briefly before using
27
Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar
28
With a whisk or an electric mixer beat mixture until it holds stiff peaks
29
Whipped cream may be made 2 hours ahead and chilled, covered
30
Whisk cream briefly before using
31
Just before serving, assemble mille-feuillantines: Put a wafer in center of each of 4 plates
32
Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries
33
Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries
34
Dust 4 wafers with confectioners' sugar and put on top of desserts
35
Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios
36
Put a wafer in center of each of 4 plates
37
Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries
38
Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries
39
Dust 4 wafers with confectioners' sugar and put on top of desserts
40
Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios