Pastry with pistachio, dates and cinnamon cream

Wednesday, June 11 2008, 00:00:00

Ingredients : For 18 persons 

Pie or pastry base :

  • Flour 250gr.
  • Granular sugar 100gr.
  • Vanilla bean 1
  • Pinch of salt 1
  • Butter 120 gr.
  • Egg yolks 3
Almond and pistachio cream :
  • Orange flower water25 cl.
  • Granular sugar 150 gr.
  • Almond powder 150 gr.
  • Butter 150 gr.
  • Pistachio paste 30 gr.
  • Whole Eggs 3
  • Dates 500 gr.
Cinnamon cream :
  • Cinnamon 1 cuillère à café (1tsp)
  • Milk 100g
  • Egg yolk 1
  • Gelatine 2 sheets
  • Granular sugar 50 gr.
  • Whipping cream 250 gr.

Banana and spice wafers :
  • Powdered sugar 100gr.
  • Butter 40 gr.
  • Banana puree 40 gr.
  • Lemon juice 10 gr.
  • Flour 25 gr.
  • Nutmeg 1 pinch
  • Cinnamon 1 pinch
Preparation :

Pastry (you might want to substitute your pastry crust as we found this a bit hard_) :
Mix the flour, butter, sugar, salt and vanilla bean (broken in two and grated). Cut and mix in with pastry cutter to consistancy of sand, finally incorporating the egg yolks until you have a smooth paste. Reserve in refrigerator.

Almond Pistachio Cream :

Mix the butter together with the pastachio paste. Then incorporate the sugar, almond powder and finally the eggs one by one. Beat until it peaks, fill a pastry bag and reserve in refrigerator.
Pit the dates and let them soak in the orange flower water.

Cinnamon cream :

Make a « Creme Anglaise – English Cream » with the milk and half the sugar, the tsp of cinnamon and the egg yolks. Dissolve the gelatin in cold water and then add it to the hot Creme Anglaise and leave to cool. Beat the whipping cream with the rest of the sugar until peaked and add to the Creme Anglaise. Put the mixture in a pastry bag/sack and reserve.

Banana and spice wafers :

Work the sugar and butter together until well-combined and creamy, then add the rest of the ingredients progressively. Lay out thin and cook on a baking sheet at 180 C. for 8 minutes.

Presentation :

Roll out pastry dough flat to fill a rectangular pastry mold and bake briefly, keeping it a white color. Cover the pastry sheet with the dates. Then cover with a layer of the pistachio and almond cream. Bake at 180 C. for 25 minutes. Cut in individual pieces and decorate with cinnamon cream and the banana wafer. (Also little chocolate ribbons, one or two dates on top and a sprig of fresh mint