Page 34 - Pastry & Baking Magazine

Tempt Your Limits
32
Pastry & Baking North America
Method:
1.
In a mixer fitted with a paddle attachment,
cream the almond paste, PreGel Crema
Pistachio Traditional Paste and unsalted
butter until well combined.
2.
Slowly incorporate the eggs one at a time,
scraping the bowl down in-between each
addition.
3.
Add the PreGel Vellutina®, followed by the
salt.
4.
Add the flour and mix just until incorporated.
5.
Spread into desired baking mold and bake at
150
°C/300°F for 12-15 minutes.
pistachio pain de genes
Method:
1.
In a mixer fitted with a paddle attachment,
cream all of the ingredients together.
2.
Finish bringing the dough together by hand.
3.
Wrap with plastic and allow to chill.
4.
Use a box grater to crumble the dough.
5.
Bake at 160°C/320°F for about 15 minutes.
almond crumble