Prepare the ganache: in a double boiler, melt the chopped white chocolate, the pistachio paste and 85ml of cream. Smooth well to obtain a homogeneous mixture. Off the heat, add the almond extract then the rest of the very cold cream (180ml) then film on contact and place in the refrigerator for at least 4 hours.
Then, whip this medium power ganache for a few minutes to obtain a consistency that is both creamy and airy like whipped cream. Keep cool while waiting for assembly.
Prepare the Breton shortbread: whisk the yolks and sugar until the mixture turns white. Add the very soft diced butter, flour and baking powder. Mix everything well and form a ball. Wrap it in a film and place in the refrigerator for 1 hour.
Preheat the oven to 180 ° traditional heat. Then roll out the dough on the floured work surface, cut it neat using the pastry ring (mine is 24cm in diameter). It will rise during cooking. Place the circle with the dough on a baking sheet covered with parchment or silicone paper. Bake for 15 minutes (must be golden brown). Let cool out of the oven, then remove the ring. Let cool completely before assembling the pie.
Assembly: garnish a piping bag fitted with a fluted tip with pistachio-mounted ganache, decorate the Breton shortbread as you wish. Add the halved strawberries. Sprinkle with crushed pistachios.
Notes:
Ideally store in an airtight container in the refrigerator.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)