Pistachio cakes with caramel
5 servings
30 minutes
Pistachio pastries with caramel are an elegant embodiment of French culinary art. Their delicate texture is achieved through a combination of airy egg whites and butter, while crushed pistachios add a subtle nutty flavor. The handmade golden caramel complements the treat with a crunchy sweetness, creating harmony between softness and light stickiness. This dessert is perfect for refined tea parties, special occasions, or simply as an exquisite indulgence. Pistachio pastries have long held a place in the hearts of gourmets worldwide, and each bite carries the spirit of French patisseries. They are easy to make at home, turning the kitchen into a little Parisian bakery. The finishing touch is a delicate dusting of powdered sugar that gives the pastries an aristocratic appearance.
1
Preheat the oven to 190 degrees. Grease 10 pastry molds with butter.
- Butter: 160 g
2
Sift the powdered sugar and flour into a bowl. Add 125 grams of crushed pistachios, butter, lightly beaten egg whites, vanilla, and mix with a spoon.
- Icing sugar: 165 g
- Wheat flour: 40 g
- Pistachios: 160 g
- Butter: 160 g
- Egg white: 5 piece
- Vanilla extract: 0.5 teaspoon
3
Place the dough in molds, put on a baking sheet, and bake for 15-20 minutes. Leave in the molds for 5 minutes, turn over, and let cool.
4
Meanwhile, place sugar and 3 tablespoons of water in a small pan and heat on low until the sugar dissolves. Increase the heat and boil for another 4 minutes until it reaches syrup consistency. Remove from heat and mix with the remaining crushed pistachios. Do everything very quickly. Drizzle the caramel over the pastries and sprinkle with powdered sugar.
- Cane sugar: 55 g
- Pistachios: 160 g
