Recipes
Place the flour, salt and butter in the bowl of a stand mixer. Add the water and vinegar, then mix until the dough comes together to form a ball. Wrap the dough with clingfilm and let rest in the fridge. Roll the dough out into a rectangle, place the Elle & Vire Professionnel® Extra Dry Butter on top and enclose. Give the dough 6 single turns. Leave the dough in the refrigerator overnight. Roll the dough out to a thickness of 3 mm. Bake between 2 trays for 65 minutes at 165°C. Dust with a thin layer of icing sugar and return to a 200°C oven for 7 minutes until golden and caramelised.
For the Diplomat cream, use equal parts of pastry cream + double whipping cream. Heat the milk in a saucepan. Meanwhile, whisk together the sugar, egg yolks and cornstarch until smooth. Slowly pour the hot milk over the sugar and egg mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan, whisk until it begins to boil. Remove the saucepan from the heat and add the rosewater and butter. Mix until smooth. Cover the surface with clingfilm, then refrigerate.
Mix the ingredients in a bowl to obtain a crunchy texture.
Bring 250 g of whipping cream to a boil in a saucepan. Add the white chocolate, pistachio paste and gelatine mass. Once melted, add the 2nd addition of whipping cream (cold). Mix well then cover with clingfilm. Refrigerate for at least 8 hours.
