Pastry Team USA

Representing the US in the World Pastry Cup

Pistachio Parfait

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INGREDIENTS: YIELD:
Yolks 100 grams
Sugar 100 grams
Water 68 grams
Puro Pistachio Paste 45 grams
Heavy Cream 265 grams
Total 578 grams

Method:

  1. Cook sugar and water to 118C and make pate a bombe with the yolks.
  2. (Mixture temperature is 40C before adding the whipped cream).
  3. Whip cream to soft peaks and fold into yolk-mixture.
  4. Scale.  Place in blast freezer.

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