Pistachio and Raspberry Roll
300 ml Debic Cream 40%
775 ml Full-fat milk
240 g Egg yolk
180 g Sugar
75 g Corn starch
150 g Pistachio paste
Heat the Debic Cream 40%, milk, egg yolk, sugar and pistachio paste to make a crème pâtissière.
Pour this mixture into the silicone moulds and store in the refrigerator.
Roll out the pieces of dough to 4 mm thick and cut into squares (8 cm x 8 cm).
Rising time: +/- 50 minutes, 27degreesC, 80% humidity.
Just before baking, add a layer of pistachio filling to each of the dough squares and then fold over.
Make sure the edges of the dough are sealed properly.
Bake at 220degreesC for 16 - 17 minutes.
Garnish with icing sugar, raspberry jelly and fresh raspberry.