Mille feuilles with raspberry and pistachio
Put the pistachios into a blender and blend them thoroughly. First the nuts will turn into ground meal, but after a while, they will become creamy and the mixture will have the consistency of peanut butter. NOTE: It is necessary to make a larger amount of pistachio paste than needed for the rest of the recipe, since it will not blend properly if too little pistachio is added to the blender.
Roll the puff pastry dough out on the counter top and cut it into long pieces measuring 4 x 12 cm. Place the pieces of puff pastry on a baking tray lined with baking paper. Melt the butter, brush the pieces of flat puff pastry with the butter and then bake them in the oven at 220°C for 10 minutes, or until they become nicely golden and crispy. Take them out of the oven and allow them to cool down completely. Whip the 3 dl of whipping cream into a firm and airy foam. Pour 40 g of pistachio paste into a bowl and then mix in 1 dl of whipping cream to give it a more fluid consistency. Stir the pistachio cream into the whipped cream foam. Add Hermesetas Granulated and stir together. Pour the pistachio cream foam into an icing bag with a round nozzle. Rinse the raspberries and pat them dry. Construct your mille feuilles by topping them with whipped cream and placing the raspberries side-by-side on the bottom of the puff pastry, and then placing a puff pastry on the top. Garnish the top with more pistachio cream.