Base400g puff pastry
icing sugar
La creme pistache
500ml milk
80g egg yolks
25g flour
25g maize
120g sugar
50g pistachio paste
50g butter (room temp)
To ensemble
250g rasberries
pistachios
Method
Base
Pre-heat oven to 180 degrees.Divide the puff pastry into 2 pieces of 200g each and roll to a thickness of 2mm. Place onto a lined baking tray, cover with cling film and put in the fridge to rest for 1 hour.
Remove from fridge, place another sheet of baking paper on top as well as another tray to weigh it down and place in the oven - cook for 40 minutes.
Remove from oven and remove tray and top layer of baking paper. While still warm, cut 18 rectangles 5cm x 9cm, dust with icing sugar and return to the oven at 230 degrees until icing sugar has caramelised. Remove from oven and allow to cool.
Cuire la creme
Place milk in a saucepan and bring to the boil. In a separate bowl, mix the egg yolk and sugar until pale and it has thickened slightly, add the maize and flour and then slowly add milk. Return saucepan to medium heat and stir continuously until the mixture has really thickened (this will happen quite quickly). Remove from heat, pour into a bowl and add the pistachio paste and butter. Cover with cling film. It is important that the film is on top of the mixture and it doesn't have any air pockets otherwise a nasty skin will form on the top. Place in the fridge to cool or until ready to serve.
Once the cream has cooled, remove from fridge and beat until pale and it has thickened. Place cream in piping bag and get ready to decorate.
Pour le montage
Take three rectangles of puff pastry. On the first rectangle, pipe pretty dollops of cream around the perimeter. Place a row of raspberries in the middle. It is important that the cream dollops are higher than the raspberries otherwise the next sheet will not stick. We did an extra row of cream around the raspberries to help it stick. Do the same on the second rectangle. Carefully place the second rectangle onto the first. Dust the third rectangle with some fresh icing sugar and delicately place on top. Decorate with another raspberry and some crushed pistachios et voila!