Hi everyone! Here’s the recipe of the Orange Blossom and Pistachio Pies! They are made up of a Pistachio Sweet Crust, a Pistachio Cream cooked in the oven, a Pistachio Cremeux and an Orange Blossom Mousse covered with roasted Shredded Filo Dough!

For 8 pies of 8cm in diameter:

For the sweet Crust: (you can freeze the remaining dough for another recipe!)

• 160g of butter
• 100g of icing sugar
• 35g of pistachio powder
• 1g of salt
• 60g of eggs
• 265g of flour
• 85g of corn starch

Pistachio Cream:

• 60g of butter
• 60g of sugar
• 60g of eggs
• 60g of pistachio

Egg wash:

• 20g of egg yolks
• 2g of liquid cream

Pistachio Cremeux:

• 115g of full liquid cream
• 115g of white chocolate
• 35g of pistachio paste

Orange Blossom Mousse:

• 20g of egg yolks
• 15g of sugar
• 75g of milk
• 75g of full liquid cream
• 20g of orange blossom
• 25g of mascarpone
• 3g of gelatin

Neutral Glaze:

• 100g of sugar
• 135g of water
• 6,6g of gelatin

Decoration:

• Shredded Filo Dough
• Pistachios

We’ll start with the Mousse:

1. Hydrate the gelatin.

2 Briefly whisk the egg yolks and sugar.

3. Heat the milk. Pour little by little over the eggs.

4. Cook over low heat, while whisking, until it reaches 84°C.

5. Once the english cream has cooked, pour over the hydrated gelatin and mascarpone cream. Add the Orange blossom and mix with a hand blender.

6. Let it cool down around 30°C.

7. Whip the liquid cream until soft peaks.

8. Gently incorporate the previous mixture to the whipped cream.

9. Fill the 5,5cm mold to 3/4 (~30g per cavity) and freeze overnight.

For the Sweet Crust:

1. Cream the softened butter with the sugar. Add the eggs little by little. Make sure the mixture is smooth.

2. Add the pistachio powder, salt, flour and corn starch. Mix a few seconds until everything is incorporated.

3. Refrigerate the dough overnight or a few hours.

4. Roll out the dough to a 2mm thickness over a floured surface. Cut 12cm disks.

5. Slightly grease your pie rings. Add the disk over the ring and press the dough against the edges. Press the bottom to create a perfect right angle.

6. Cut the surplus and prick the bottom with a fork. Freeze for a few minutes.

For the Pistachio Cream:

1. Cream the softened butter with the icing sugar. Add the eggs and pistachio powder.

2. Set aside.

3. Preheat the oven to 160°C. Cook the pies for 10-12min. It should start to color.

4. Wait until they cool down a bit before removing the rings.

5. Make the wash by combining the egg yolk with the cream. Brush the edges and bottom of the pies with the wash. The layer should be very thin.

6. Pipe the pistachio cream at the bottom (~30g per pie). Cook for approximately 10 more minutes. The pistachio cream should be golden.

7. Let it cool down at room-temperature.

For the Crémeux:

1. Bring to boil the cream.

2. Pour over the chopped white chocolate and pistachio paste. Mix with a hand blender.

3. Pour the Cremeux inside the cooled pies. Let it cristallise at room temperature for a few hours.

For the Neutral Glaze:

1. Hydrate the gelatin.

2. Heat the water and sugar to 103°C.

3. Add the gelatin.

4. Use between 20-22°C.

It’s time to assemble!

1. Preheat the oven to 140°C. Spread the shredded filo dough over a baking tray. Cook until it has a beautiful golden color. Mix from time to time to have an homogenous cooking.

2. Let it cool down.

3. Unmold the orange blossom mousse. Glaze with the neutral glaze.

4. Prick the centre of the mousse with a toothpick and cover the mousse with the cooked filo dough. Place in the middle of the pie.

5. Decorate with some pistachios around the mousse and add a gold leaf at the top.

Your delicious Pies are ready! Let the Orange Blossom Mousse thaw in the fridge for a few hours.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂