Recipe: Pistachio Flower Viennoiserie

By Chef Nicolas Belorgey - Pastry Chef Instructor, Le Cordon Bleu Ottawa Culinary Arts Institute

Plain detrempe:
1.5 kg all-purpose flour
37 g salt
150 g sugar
23 g inverted sugar
75 g fresh yeast
375 g butter
300 g milk
420 g water

Green detrempe:
500 g all-purpose flour
12 g salt
50 g sugar
7 g inverted sugar
25 g fresh yeast
125 g butter
100 g milk
140 g water
Yellow food coloring
green food coloring

Glazing syrup:
150 g sugar
100 g water

Pistachio cream filling:

200 g cream
200 g milk
100 g pistachio paste
100 g egg yolks
50 g sugar
200 g white chocolate
175 g butter
Method:

I. In a pan, combine cream, milk, pistachio paste, egg yolk and sugar. Place on a medium heat and
cook to 83°C while whisking gently and continuously.
II. Remove off the heat and mix in the butter and white chocolate using a hand blender.
III. Cling film to the touch and allow to fully cool down in the fridge before use.

About Le Cordon Bleu Ottawa Culinary Arts Institute

With a history of 125 years of teaching excellence, Le Cordon Bleu international network comprises of more than 35
institutes in 20 countries with over 20,000 students graduating each year. Le Cordon Bleu offers a wide range of
training programmes, from initiation right through to university curricula in the restaurant, hospitality and tourism
sectors. North American campus is located at Le Cordon Bleu Ottawa which offers Grand Diplôme, Diplôme de
Cuisine, Diplôme de Pâtisserie, Boulangerie de Base, Diploma in Culinary Management and the Bachelor of
Integrated Food Science (in collaboration with University of Ottawa).