How to make 100% naturally plant-based Pistachio Vostock

PISTACHIO (AND ROSE) VOSTOCK
Pistachio is almost universally adored, whereas rose can be polarising (usually because the flavouring is poor, as not pure rose water has been used, or it has simply been overdosed). You can leave the rose water out if it’s absolutely not your thing, but if you add even just a tiny bit (a couple of drops) it just elevates the
pistachio ever so slightly. I very highly recommend it - otherwise I wouldn’t have made a recipe for it! Think of it as the gateway to rose appreciation. Avoid rose flavourings at all costs and find an authentic rose water.
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED:-
Pistachio Frangipane
- raw pistachios
- caster (superfine) sugar
- cornflour (cornstarch)
- plant-based milk
- extra virgin olive oil
- rose water (optional)
Vanilla & Rum Syrup
- water, hot
- caster (superfine) sugar
- vanilla bean paste
- dark rum (optional)
Also required
- vrioche dough
- plain (all-purpose) flour for dusting
- chopped pistachios
- icing (confectioners’) sugar for dusting
EQUIPMENT
serrated knife amzn.to/3Os8788
stand mixer amzn.to/3O1wvvT
digital scales amzn.to/3Oqs8vF
silicone spatula amzn.to/3On2yaR
whisk amzn.to/3Qa95H7
pastry brush amzn.to/3NZvdRY
small bullet blender amzn.to/43CEx42
rolling pin amzn.to/45emYIF
sieves / strainers amzn.to/3rHQS9V
SOCIAL
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[@alexaK394]

Cannot wait to make these! 😋😋😋