Gâteau pistache & fraise
14 April 2021
Strawberry season has well and truly started a few weeks ago, and I intend to take advantage of it as I do every year! It's one of my favorite fruits, if not my favorite, so you'll see a lot of recipes with strawberries. I'm starting with an ultra-famous and delicious combination, with pistachio of course. A very simple and yummy cake, composed of a Breton shortbread, a pistachio & strawberry cream, a strawberry brunoise and a pistachio whipped cream.
Prep time : 1 hour + 1 hour rest + 30 minutes cooking
Pour un gâteau de 20 cm de diamètre :
110g sugar
110g softened butter
150g flour
7g baking powder
Whisk the egg yolks with the sugar, then add the softened butter.
Finish by stirring in the flour and baking powder.
Form a ball, crush it, wrap it and put it in the refrigerator for at least 1 hour.
Next, place the dough between two sheets of parchment paper and roll it out into a 20cm diameter circle, with an 8cm diameter circle in the center.
Bake the shortbread in the preheated oven at 180°C for 12 minutes.
50g softened butter
40g pistachio puree
80g powdered sugar
100g pistachio powder
10g cornstarch
80g egg
30g pistachios
70g strawberries
Mix the butter with the pistachio puree, powdered sugar, pistachio powder and cornstarch.
When the mixture is homogeneous, add the eggs, then the whole pistachios and the diced strawberries.
Pour the pistachio cream over the pre-baked shortbread and bake again at 180°C for 15 to 20 minutes.
Unmold, then let cool.
200g liquid cream
25g powdered sugar
30g pistachio puree
125g diced strawberries
Whip the cream with the powdered sugar. When it has a whipped texture, add the pistachio puree and whip again for a few seconds.
Spread a thin layer of whipped cream on the cake. Next, pipe some whipped cream inside and outside the cake so that the diced strawberries are spread in the middle.
Cover the strawberries by piping the remaining whipped cream on top.
A few strawberries
A few pistachios
Decorate with a few slices of strawberries and whole pistachios, then enjoy!
Prep time : 1 hour + 1 hour rest + 30 minutes cooking
Pour un gâteau de 20 cm de diamètre :
Breton shortbread :
3 egg yolks110g sugar
110g softened butter
150g flour
7g baking powder
Whisk the egg yolks with the sugar, then add the softened butter.
Finish by stirring in the flour and baking powder.
Form a ball, crush it, wrap it and put it in the refrigerator for at least 1 hour.
Next, place the dough between two sheets of parchment paper and roll it out into a 20cm diameter circle, with an 8cm diameter circle in the center.
Bake the shortbread in the preheated oven at 180°C for 12 minutes.
Pistachio cream :
50g softened butter
40g pistachio puree
80g powdered sugar
100g pistachio powder
10g cornstarch
80g egg
30g pistachios
70g strawberries
Mix the butter with the pistachio puree, powdered sugar, pistachio powder and cornstarch.
When the mixture is homogeneous, add the eggs, then the whole pistachios and the diced strawberries.
Pour the pistachio cream over the pre-baked shortbread and bake again at 180°C for 15 to 20 minutes.
Unmold, then let cool.
Pistachio & starwberry whipped cream :
200g liquid cream
25g powdered sugar
30g pistachio puree
125g diced strawberries
Whip the cream with the powdered sugar. When it has a whipped texture, add the pistachio puree and whip again for a few seconds.
Spread a thin layer of whipped cream on the cake. Next, pipe some whipped cream inside and outside the cake so that the diced strawberries are spread in the middle.
Cover the strawberries by piping the remaining whipped cream on top.
Decoration :
A few strawberries
A few pistachios
Decorate with a few slices of strawberries and whole pistachios, then enjoy!
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