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Before starting this Pistachio Succès Cake recipe, make sure you have organised all the necessary ingredients.
Combine the flour and tant pour tant.
In the stand mixer recipient, beat the egg whites until stiff peaks form...
... and add the castor sugar.
Add the egg yolks and milk to the flour preparation.
Combine well with a whisk.
Add 1/4 of the meringue with a whisk...
... to soften the preparation.
Add the rest of the meringue with a rubber spatula, stirring gently without working the mixture too much.
For the piping: Draw a circle (diameter of your choice) on a sheet of greaseproof paper. Flip the paper and place on a baking sheet.
Scoop the succès base preparation into a piping bag.
In a spiral motion, pipe the preparation on the sheet of baking parchment...
... which has been slightly greased. Make a total of 2 biscuits.
Just before baking, sprinkle with icing sugar.
Bake at 170-180°C (gas 4)...
... until golden. When cooked, remove from the oven and leave to cool.
Organise all the necessary ingredients for the pistachio crème au beurre.
In a saucepan, pour the sugar and a little water.
Bring to a boil over medium heat.
When the temperature reaches 121°C (use a laser thermometer)...
... stop the boil and pour over the egg yolks.
Beat in the food mixer until cooled down completely.
The preparation should be pale and have doubled in volume.
Add the softened butter...
... and the pistachio paste (quantity varies according to the desired flavour intensity).
Combine in the food mixer.
Finely chop the caramelized pistachios (quantity varies according to the desired crunchy effect)...
... then add to the crème au beurre.
Place one succès base biscuit on a baking sheet.
Cover with pistachio crème au beurre, using a piping bag fitted with a plain nozzle (diameter 12mm).
Place the second succès base biscuit.
Combine icing sugar with green colouring (take a small amount with the tip of a knife). Add an equal amount of yellow colouring. Mix with a fork. The resulting colour should resemble the green of a pistachio.
Place in a fine sieve and sprinkle over the succès cake. Reserve in the fridge until ready to serve.
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