Pistachio blackcurrant blueberry cookies

A creation of Gaëtan Fiard

Pastry chef of the Intercontinental in Bordeaux and champion of the International Confectionary Art Competition (Mondial des Arts Sucrés)

Ingredients

15 cookies

Pistachio Praliné

Pistachios 250 g

Sugar 125 g

Fleur de sel 2.5 g

Cookie dough

Pistachio praliné 377 g

Butter 100 g

Brown sugar 100 g

Coconut sugar 25 g

Granulated sugar 50 g

Salt 5 g

Eggs 60 g

Purple flour (or violet-colored flour) 200 g

Baking powder 2 g

Semi-candied blueberries 50 g

Roasted pistachios 100 g

Semi-candied blackcurrants 75 g

Semi-candied blackcurrants

Andros Chef frozen semi-candied blackcurrants are Triton variety from Poland. Blackcurrants are drained, very lightly candied at only 28° Brix and individually frozen without any coloring or flavoring added in our plant in Poland. Chefs will find uses on pastry pre or post bake for incorporation into brioches, clafoutis,… as well as entremets or other cold applications as they give off very little color. Packed in 1kg flexible bag.

Discover our products range Semi-candied fruits

Preparation steps

Pistachio pralinéistache

Blend all ingredients in a food processor until smooth.
Cookies

Cream the butter with the sugars and salt for 10 minutes. Add the eggs previously mixed with the pistachio praliné and mix for 2 minutes.
Incorporate the flour and mix for 5 minutes. Add the roasted pistachios and semi-candied fruits, mixing as briefly as possible.
Portion the dough into 75 g cookies.
Bake at 180°C (356°F) for 2 × 5 minutes (two rounds of 5 minutes).
Once cooled, decorate with a dollop of pistachio praliné and additional semi-candied fruits.