A pistachio-heart

For a special person... for your "someone"

Heart-shaped cupcakes

who could resist ??

 

Flügelt ein kleiner blauer
Falter vom Wind geweht,

Ein perlmutterner Schauer,
Glitzert, flimmert, vergeht.

So mit Augenblicksblinken,
So im Vorüberwehn
Sah ich das Glück mir winken,
Glitzern, flimmern, vergehn.

Hermann Hesse

This poem is about a tiny, blue butterfly that lightly drifts in the sky - it sparkles, it twinkles and then it disappears - and everything left is a short moment of pure happiness.

I guess the take-home message from that poem is, that every so short moment of happiness and satisfaction should be cherished, as you never know how long it will last... These tasty cupcakes will sweeten every so worthwhile moment and will show to your special someone(s) how much they mean to you. 

Yours, Eva

Pistachio biscuit

- 75g normal butter

- 75g salted butter

- 40g almonds (whole..)

- 60g green pistachios (not-salted)

- 3 eggs

- salt

- 20g powder sugar

- 1 bag vanilla sugar

- 100g powder sugar

- 40g maizena

- 1 lime

- fresh strawberries

• pre-heat the oven to 190°C
• gently melt at low heat 75g normal butter and 75g salted-butter until u reach a golden colour. Don't let it cook at any time ...let it cool down afterwards
• in a teflon-pan (pan with black bottom) gently roast 40g almonds and 60g green pistachio (not-salted!!). Let them cool down and grind them to reach a fine powder
• prepare stiff egg-white with 3 eggs (just the white part), 1 pinch of salt and add 20g of powder sugar and 1 bag of vanilla sugar just before egg is stiff
• in a bowl, mix almond-pistachio-powder with 100g powder sugar, and 40g maizena (corn flour)
• add cold butter and 1 table-spoon of the already prepared pistachio-dough (1)
• wash a lime and add half the zests to the dough
• gently add the egg-white and mix very carefully
• add mix to a round form (20 cm diameter) and bake it for 60 minutes or until its firm
• take dough out, and let it cool in the form
• add some fresh raspberries on to the top

Once the hearts are cold, cut them in half, add warm raspberry jam and decorate them;-)