In a stand mixer fitted with a paddle attachment, cream together the almond paste, sugar and pistachio paste. Change to the whisk attachment; whip and add the whole eggs and egg yolks. Whip until ribbon stage and fold in the sifted dry ingredients, then the melted butter. Spread onto a parchment lined sheet pan which has been lightly sprayed. Bake at 356°/180ºC for 10 to12 minutes or until done. Cut into 5 inch circles.
In a stand mixer fitted with a whip attachment, combine the milk and mix. Whip on medium speed for 3 to 5 minutes. Add the pistachio paste and scraped vanilla bean. Fold in the whipped cream. Place in refrigerator until set.
Pour the tempered chocolate onto the transfer sheet. Spread chocolate thin to cover the transfer sheet evenly. Allow the chocolate to begin to crystallize (approximately 1 to 2 minutes) cut into different size circles. Flip over the transfer sheet and allow the chocolate to fully crystallize. Then peel the transfer sheet off before using as a decoration.
Assembly
Red Currants
As Needed
Strawberries
As Needed
Micro Greens
As Needed
N.U.T. Premium Pistachios (532001)
As Needed
Pipe the Pistachio Bavarian Cream onto the circles of Pistachio Sponge. Garnish with Multicolor Chocolate Décor, currants, strawberries, micro greens and pistachios.
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