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Professional
Pistachio & Almond Maxi-Cookie
Made with milk chocolate Bahibe 46%
An original recipe Matthieu Atzenhoffer, M.O.F-winning baker & Rémi Poisson, Pastry Chef Instructor at L’École Valrhona
4 stepsMakes six 14cm-diameter cookies
Recipe Step by Step
Step01
PISTACHIO & ALMOND COOKIE DOUGH
120g Pistachio Pure Paste
250g Sugar
250g Brown sugar
515g All-purpose flour
29g Baking powder
120g Ground pistachios
5g Fleur de sel
205g Eggs
350g ALMOND INSPIRATION
235g Shelled green pistachios
2296g Total
Loosen the butter by mixing in the Pistachio Pure Paste.
Cream it with the sugar and brown sugar.
Combine the dry ingredients and fleur de sel.
Add the eggs and stop mixing as soon you obtain a completely smooth dough.
Grind down the Almond Inspiration and pistachios, then incorporate them into the dough.
Stir quickly and use immediately.
Cream it with the sugar and brown sugar.
Combine the dry ingredients and fleur de sel.
Add the eggs and stop mixing as soon you obtain a completely smooth dough.
Grind down the Almond Inspiration and pistachios, then incorporate them into the dough.
Stir quickly and use immediately.
Step02
PISTACHIO SPREAD
45g BAHIBE 46%
195g 42% Fresh Pistachio Praliné
10g Clarified butter
250g Total
Melt the milk couverture at 115-120°F (45-50°C) then mix with the praliné and clarified butter.
Heat the mix to 115°F (45°C) then leave to set at 75-80°F (25-26°C).
Heat the mix to 115°F (45°C) then leave to set at 75-80°F (25-26°C).
Step03
SWEET & SALTY CANDIED PISTACHIOS
45g Sugar
20g Mineral water
85g Raw Catalonian pistachios
2g Fleur de sel
152g Total
Cook the sugar and water in a saucepan at 243°F (117°C).
Leave the nuts in the oven at 320°F (160°C) for 3 minutes, then pour in.
Mix and add the fleur de sel. Immediately pour out onto a tray.
Store in a dry place
Leave the nuts in the oven at 320°F (160°C) for 3 minutes, then pour in.
Mix and add the fleur de sel. Immediately pour out onto a tray.
Store in a dry place
Step04
SWEET AND SALTY CANDIED ALMONDS
85g Blanched whole almonds
45g Sugar
20g Mineral water
2g Fleur de sel
152g Total
Toast the almonds at 300°F (150°C).
Cook the sugar and water at 240°F (115°C).
Add the almonds and fleur de sel once the sugar has formed a syrup.
Break the mixture up into pieces and leave to chill on a tray.
Cook the sugar and water at 240°F (115°C).
Add the almonds and fleur de sel once the sugar has formed a syrup.
Break the mixture up into pieces and leave to chill on a tray.
Assembly and finishing
300g 42% Fresh Pistachio Praliné
Make the cookie dough and spread it to a thickness of 3.5mm between 2 guitar sheets.
Store at 40°F (4°C).
Line the tray with a perforated silicone mat, then put in place 6 slightly greased 14cm rings.
Cut the dough into 12 cookies.
Put one cookie in each ring. Use a piping bag to apply 50g of pistachio praliné to the center of each cookie.
Put another cookie in each ring to make a sandwich. Press the edges down gently.
Bake the oven at 320°F (160°C) for 13-14 minutes.
Make the spread and the sweet-and-salty nuts.
Finishing
Use a piping bag with a 6mm diameter round nozzle to make a spiral of spread on each cookie.
Sprinkle on a mixture of pistachios and fresh almonds, as well as some sweet-and-salty nuts.