\n<\/p>\n

\n $\"Pistachio$ <\/a><\/div>\n

\nSome time ago, Traou Mad had really liked my little reportage that I had made on their factory in Pont Aven (see the reportage HERE<\/a>). They have since asked me to make some recipes for their blog: http:\/\/blog.traoumad.fr\/.<\/a> So I had the pleasure of receiving a package full of wonders at home! The first recipe they asked me for was to be Valentine’s Day themed. I offer you today my recipe where I scrupulously avoided chocolate (the heart is already too “clich\u00e9”, so with chocolate, it became a bit too much!). This is a traou mad fond annealed with a pistachio panacotta, topped with raspberries. For the picture I used fresh raspberries, so before you yell in my ears that it’s not the season, I remind you that there are frozen ones! Happy Valentine’s Day to all lovers!<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\n $\"Pistachio$ <\/a><\/div>\n

\nA little note about the proportions: I made this recipe in a fairly small heart. It can be made in a 18cm circle. But there may be some panacotta left. Just put it in a little jar!<\/b><\/p>\n

\nRecipe for the Traou Mad Pistachio Raspberry Cake (for a 18cm circle):<\/div>\n

\n<\/div>\n

\n-150g of Traou Mad<\/span><\/b><\/div>\n

\n-40g of butter (salted or not!)<\/span><\/b><\/div>\n

\n-50cl of liquid cream<\/span><\/b><\/div>\n
\n-80g of sugar<\/span><\/b><\/div>\n
\n-50g of pistachio paste (recipe HERE<\/a>)<\/span><\/b><\/div>\n
\n-1+1\/2 sheets of gelatin<\/span><\/b><\/div>\n
\n-250g of fresh or frozen raspberries<\/span><\/b><\/div>\n
\n-sugar ice<\/span><\/b><\/div>\n
\n-some cakes of Pont Aven to decorate<\/span><\/b><\/div>\n
\n<\/div>\n
\nPut the traou mad in a container.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCrush them to a powder. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the melted butter. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the dough in the bottom of a buttered circle<\/b> or any other shape you choose, the circle being placed on a baking sheet lined with parchment paper(this is not the case on the picture<\/b>)! It takes less than an inch of dough.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCrush with the back of a spoon.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut in the oven for 10-15 minutes at 170\u00b0C. The dough will become crispy again and the butter will drain out of the sides. Only the crispy traou mad remains after cooling. <\/i><\/div>\n
\nPrepare the pistachio panacotta. Place sugar and pistachio paste in a saucepan.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd a little cream and mix well to dissolve the pistachio paste.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace on low heat and bring gently to a boil. Meanwhile, soak gelatin sheets in cold water.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWhen the cream is boiling, add one by one the soaked and wrung out gelatine leaves (1+1\/2) and mix well.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPour the panacotta over the cooled pastry. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLet cool at least 4 hours in the refrigerator (or better, overnight).<\/i><\/div>\n
\nThe next day, heat the entire outer edge with a hair dryer.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nGently lift the circle.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nDecorate with fresh or frozen raspberries. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Pistachio$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFinally, sprinkle with powdered sugar. Sprinkle the top with some broken Pont-Aven cakes and a little pistachio paste (if it is “homemade”, because the commercial one is more liquid!).<\/i><\/div>\n
\n<\/div>\n
\n $\"Pistachio$ <\/a><\/div>\n
\n<\/div>\n
\n $\"Pistachio$ <\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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