Based on the recipes of Paul Simon
For the Pistachio Cake
100 g of unsalted, shelled pistachios
1 tsp pistachio paste (available online)
1 egg + 1 egg yolk
100 g powdered sugar
70 g of butter
6 tbs of heavy cream
For the Calisson Filling
3 tbs of heavy cream
- For the cake, chop the pistachio meat into a fine powder in a food processor or blender. Melt the butter in the microwave.
- Mix the egg, egg yolk and sugar in a bowl until a pale yellow. Incorporate the cream, the pistachio paste, the ground pistachios and the melted butter. Place the in refrigerator.
- For the filling, break up the calissons into small pieces and mix with the heavy cream. Mold the mixture into balls with your hands. Place on a small tray and put into the freezer for 1 hour.
- Preheat the oven to 400º F or 200º C. Butter and flour a cupcake tin or line with cupcake papers. Fill 2/3 with the cake mix and then push the calisson filling into the center of each. Bake for 10 minutes. Remove from the oven and let cool.
Serve on a plate to impress your guests or to give yourself a special treat. Enjoy!!