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Raspberry and pistachio puff pastry with mint foam

Raspberry and pistachio puff pastry with mint foam  - mychef


  • 6 puff pastry sheets about 10 cm x 5 cm (length x width)
  • 1 box of raspberries
  • c/s of freeze-dried pistachios

For peppermint foam

  • 10 egg yolks
  • 150 g. sugar
  • 750 g. of milk cream
  • mint leaves 

Cooking settings

Mint foam

  • Mode: Steam
  • Temperature: 78ºC
  • Time: 35 minutes
  • Humidity: 100%.

Puff pastry plates

  • Mode: Convection
  • Temperature: 190ºC
  • Time: 8 minutes
  • Humidity: 0%.


For peppermint foam

Place the egg yolks, the sugar, the cream and the mint leaves in a cooking bag and seal with the iSensor vacuum packer. 

Bake it at 78ºC and 100% humidity for 35 minutes in the mychef compact combi oven. Thanks to its TSC patent, low-temperature cooking will be carried out with hardly any temperature fluctuations.

Fold it with the mychill blast chiller. Keep cold at 3°C.

For puff pastry plates

Bake the puff pastry plates with weight on top to prevent them from rising, at 190ºC without humidity for 8 minutes in the professional mychef oven. Reserve it.


Fill a siphon with the previously elaborated English cream and introduce two charges of gas.

Arrange a puff pastry plate on a plate with a little mint foam and place the raspberries on top. Decorate with chopped pistachios.

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