1 1/2 pounds Sweet Almond Tart Dough
13 ounces Hazelnut paste
2 ounces Heavy cream
3 Eggs
11 Egg yolks
21 ounces Almond paste (1 lb. 5 oz.)
5 ounces Granulated sugar
2 ounces Pistachio compound
3 ounces pistachio nuts, blended to a paste, *see Note
9 ounces Unsalted butter, melted
4 ounces Simple Syrup
2 fluid ounces Kirsch
10 ounces pistachio nuts, finely chopped
Chocolate decoration, as needed
Yield: 65 pieces
1. Roll the sweet tart dough 1/8 inch (3 millimeters) thick. Line the bottom and sides of a paper-lined half sheet pan with the dough. Prick the dough with a fork.
2. Bake blind at 375°F (190°C) until blond in color, approximately 10 minutes.
3. In a mixer with paddle attachment blend the hazelnut paste and heavy cream. Beat in one third of the eggs. Scrape the bowl and beat in 1 1/2 ounces (45 grams) of the egg yolks.
4. Spread the hazelnut mixture on the baked tart dough.
5. In a mixer with the paddle attachment combine the almond paste, sugar and pistachio compound. Add the blended pistachio paste. Add the remaining eggs, in two additions. Add the remaining egg yolks and melted butter.
6. Spread the cake batter over the hazelnut mixture. Bake at 350°F (177°C) until the cake bounces back when lightly pressed, approximately 35 to 38 minutes. Let cool.
7. Combine the simple syrup and kirsch. Moisten the cake with the syrup then cut it into 1 1/2 inch (3.7 centimeter) squares.
8. Dip the surface of each petit four in the chopped pistachios. Decorate with a chocolate decoration.
9. Yield: 65 Petit Fours, 1 1/2 In.
Notes: Type: Fresh Petit Four
*Pistachio paste is made by blending pistachio nuts in a food processor until a smooth paste is formed.
13 ounces Hazelnut paste
2 ounces Heavy cream
3 Eggs
11 Egg yolks
21 ounces Almond paste (1 lb. 5 oz.)
5 ounces Granulated sugar
2 ounces Pistachio compound
3 ounces pistachio nuts, blended to a paste, *see Note
9 ounces Unsalted butter, melted
4 ounces Simple Syrup
2 fluid ounces Kirsch
10 ounces pistachio nuts, finely chopped
Chocolate decoration, as needed
Yield: 65 pieces
1. Roll the sweet tart dough 1/8 inch (3 millimeters) thick. Line the bottom and sides of a paper-lined half sheet pan with the dough. Prick the dough with a fork.
2. Bake blind at 375°F (190°C) until blond in color, approximately 10 minutes.
3. In a mixer with paddle attachment blend the hazelnut paste and heavy cream. Beat in one third of the eggs. Scrape the bowl and beat in 1 1/2 ounces (45 grams) of the egg yolks.
4. Spread the hazelnut mixture on the baked tart dough.
5. In a mixer with the paddle attachment combine the almond paste, sugar and pistachio compound. Add the blended pistachio paste. Add the remaining eggs, in two additions. Add the remaining egg yolks and melted butter.
6. Spread the cake batter over the hazelnut mixture. Bake at 350°F (177°C) until the cake bounces back when lightly pressed, approximately 35 to 38 minutes. Let cool.
7. Combine the simple syrup and kirsch. Moisten the cake with the syrup then cut it into 1 1/2 inch (3.7 centimeter) squares.
8. Dip the surface of each petit four in the chopped pistachios. Decorate with a chocolate decoration.
9. Yield: 65 Petit Fours, 1 1/2 In.
Notes: Type: Fresh Petit Four
*Pistachio paste is made by blending pistachio nuts in a food processor until a smooth paste is formed.
