Pistachio “Waffle” Sandwich

Ingredients

THIN WAFFLE

  • Yeast, Active Dry                                                       1.25 grams
  • Warm Water                                                                26 grams
  • All Purpose Flour                                                        117 grams
  • Granulated Sugar                                                        23 grams
  • Vanilla Beans, scraped                                                1 each
  • Allspice, ground                                                          0.1 gram
  • Butter, cold                                                                 44 grams
  • Eggs                                                                            25 grams

Directions

Preparation

  1. Sprinkle the yeast on top of the warm water and let this sit for 10 minutes.
  2. Meanwhile, combine the flour, sugar, vanilla bean and allspice.
  3. Cut the butter into the dry mixture in pea size pieces.
  4. Mix the eggs and the yeast into the dry ingredients and knead together until a dough has formed. Cover this and let this sit for 1 hour at room temperature.
  5. Divide the dough into medium size scoops and roll into a ball. Flatten this out in a hot thin waffle iron and cook to golden brown.
  6. While the waffle is still warm, cut with a round cutter, and slice in half horizontally.
  7. If needed, coat the insides of the waffle halves with tempered white chocolate to prevent the waffle from becoming soggy.

 

Ingredients

Apricot Caramel

  • Apricot Puree                                                              43 grams
  • Granulated Sugar                                                        80 grams
  • Water                                                                          43 grams
  • Lemon Juice                                                                A drop
  • Butter, soft                                                                  21 grams

Directions

Preparation

  1. Warm up the heavy cream. Set it aside and keep it warm.
  2. Combine the sugar, water and the lemon juice in a saucepan. Turn the heat up high.  Cook this without stirring until it turns a medium amber color.  Wash down the sides of the pan with a wet pastry brush as needed to prevent crystallization.
  3. As soon as it becomes a medium amber color, slowly stream in the warm cream while gently stirring. After the cream is added in, stir in the softened butter until combined.

Ingredients

Pistachio Pastry Cream

  • Whole Milk                                                                 227 grams
  • Eggs                                                                            28 grams
  • Egg Yolks                                                                   15 grams
  • Cornstarch                                                                   14 grams
  • Granulated Sugar                                                        35 grams
  • Butter                                                                          21 grams
  • American Almond Pistachio Paste                              126 grams

Directions

Preparation

  1. Add a third of the milk to the cornstarch and whisk until there are no lumps.
  2. Bring the remainder of the whole milk to a boil with the granulated sugar.
  3. Meanwhile, whisk the eggs and yolks into the cornstarch mixture.
  4. Temper this egg mixture into the boiling milk and cook while stirring vigorously until the pastry cream has thickened considerably.
  5. Immediately transfer the pastry cream to the bowl of a mixer add in the butter and mix on medium speed for a few minutes or until the butter is melted in. Turn the mixer to low speed and mix until it has reached room temperature.
  6. Add the American Almond Pistachio Paste in and chill the pastry cream before use.

Directions

Directions for Assembly

  1. Make all components and a standard white chocolate ganache.
  2. Using a straight round piping tip (#806), pipe dollops of pastry cream alternating with white chocolate ganache around the edge of the interior of the thin waffle.
  3. Fill the middle of this “ring” with apricot caramel and place the other thin waffle half on top.