These cookie stacks are a wonderful, different way to serve something for coffee. They also make great desserts. You can change the size very easily, by cutting smaller or larger cookies.
All recipes have been uploaded separately as well, some with additional explanation.
For the pistachio sablée cookies:
- 250gr cold butter in small cubes
- 100gr white muscovado sugar or icing sugar
- pinch of salt
- 250gr flour
- 60gr pistachios, very finely chopped
- 3 egg yolks
- 1 egg
- 40gr pistachios, chopped coarsely
For the meringues:
- 1/4th tsp cornstarch
- 1 egg white (30gr)
- 30gr sugar
- 30gr moist white sugar
For the strawberry pearls:
- 150gr strawberries
- 10gr sugar
For the strawberry mousse:
- 1/4th tsp cornstarch
- 1 egg white
- 30gr sugar
- 50gr strawberry puree
- 50gr whipped cream
For the crème fraîche diplomat cream:
- 1 egg yolk
- 18gr sugar
- 7gr flour
- 80gr milk
- 1/4th tsp vanilla extract
- 65gr crème fraîche
Makes 12 cookie stacks
Make the pistachio sablée cookies:
Cream together the butter, sugar and salt with a mixer until small lumps remain. Take out the mixer. Add the egg yolks and stir with a wooden spoon to combine.
Add the flour and briefly knead it into a combined dough. You want to only work it to combine it into a dough, not actually knead it, or it will become tough and lose its flaky consistency. If required, you can add a little cold water to help it hold. But it will come together more when cooling so err on the side of caution.
Place the dough in a bowl, cover with cling film and place in the fridge for at least 30 minutes before using.
Roll on a floured work surface to 4mm thick.
Cut 24 cookies of 8cm. Beat the egg and brush the tops of the cookies. Keep a tablespoon of chopped pistachios aside and sprinkle the rest over the cookies.
Bake for 8 minutes on 180°C. Leave to cool.
Make the meringues:
Beat together the cornstarch, eggwhite and regular sugar for 5 minutes.
Add the moist white sugar. Beat for another 5 minutes.
Drag a line of food colour along the side of a piping bag fitted with a star nozzle. Scoop the meringue mixture in the bag.
Pipe small domes of meringue, about 1-1.5cm wide and high.
Bake for 45 minutes on 110°C or until mostly dried out. Crisp on the outside, a bit chewy on the inside. Leave to cool.
Make the strawberry pearl gelee:
Cook the strawberries and sugar until soft. Puree the strawberries and push it through a sieve.
Then cook the puree until really thick. Leave to cool, then spoon into a piping bag with a small hole cut in the end (or use a small round piping nozzle).
Make the strawberry mousse:
Combine the cornstarch, egg white and sugar in a bain marie proof bowl.
Place the bowl on a bain marie (a pan with hot but not boiling water) and whip the whites until they’ve warmed to 74°C.
Fold in the strawberry puree.
When cooled slightly, fold the whipped cream into the mousse.
Place the 12 cookies without pistachio topping on a tray.
Divide the strawberry mousse over the cookies. Pipe a couple of strawberry pearls on top.
Place the pistachio topped cookies on top.
Make the crème fraîche diplomat cream:
Combine the yolk and sugar in a bowl. Which until very fluffy, then add the flour and whisk some more.
Meanwhile, heat the milk and vanilla in a thick based sauce pan. When it boils, add it to the whipped yolks while whipping continuously.
Pour the egg mixture back into the pan and simmer for 2 minutes while stirring very well.
Turn off the heat. Place some clingfilm on the Crème Pâtissière, pushing it onto the custard. This prevents a skin from forming.
Leave to cool. Stir the crème fraîche through the crème pât when cold. Place it in a piping bag fitted with a star nozzle.
Stacking time, once more!
Pipe little star mounds of the diplomat cream on the top cookies. Sprinkle the leftover pistachio on top.
Pipe small pearls of the strawberry gelee over the cookies.
Just before serving, place 2 meringues on top.