Week 37 | 11.3.2010
I’m in a mood for pistachios. Last night my friend came over and we whipped up these delicious pistachio-caramel eclairs (only after a minor mishap with doubling the water for the choux batter). A few days before I tested out this pistachio biscotti ball recipe with a hint of lemon zest and now, staring into my freezer, I realize I have enough mango curd leftover to fashion something delicate but delicious to fit into my pistachio-themed week.
Clove genoise (sponge cake)
Pistachio-almond dacquoise, a nutty meringue base layer.
Assemble dacquoise, feuillete, genoise, and mango curd cream.