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Method

1. All ingredients mix together, except the cold egg.
2. Until everything’s mixed well, add in cold egg.
3. Transfer to a lightly floured surface and roll to 2mm thickness.
4. Keep in chiller for 30 minutes.
5. Bake at 175°C for 20 minutes, with 8″ baking ring.

Method

1. All ingredients mix well.
2. Transfer to a lightly floured surface and roll to 2mm thickness.
3. Keep in chiller for 30 minutes.

Method

1. Boil the butter, milk, sugar, and salt.
2. Add in sifted flour.
3. Cook on low heat until smooth dough texture.
4. Put in mixer with K-beater on slow speed to reach 60°C.
5. Slowly add in the eggs.
6. Wait until smooth dough is achieved.
7. Pipe into 30g rounds, each in an 8-inch round marking.
8. Cover with Craquelin.
9. Bake at 180°C for 10 minutes, continue baking at 160°C for 10 minutes, and finally bake at 150°C for 15 minutes (all with fan).

Method

1. Boil the dairy cream and melt the white chocolate and pistachio paste.
2. Keep in the chiller overnight.
3. Whisk the non-dairy cream and fold in.