Sable Base
• RedMan Unsalted Butter (room temperature) | 68328 | 55 g
• RedMan Plain Flour | 1242 | 90 g
• RedMan Blanched Ground Almond | 67539 | 10 g
• RedMan Icing Sugar | 1410 | 30 g
• Himalayan Pink Sea Salt | 64652 | 1 g
• Eggs (cold) | 12088 | 20 g

CRAQUELIN
• RedMan Unsalted Butter (room temperature) | 68328 | 50 g
• RedMan Bakeable Green Tea Powder | 67707 | 4 g
• RedMan Brown Sugar | 1405 | 25 g
• RedMan Caster Sugar | 1417 | 25 g
• RedMan Plain Flour | 1242 | 50 g

CHOUX-8 pcs x 30g
• RedMan Unsalted Butter (room temperature) | 68328 | 50 g
• RedMan UHT Full Cream Milk | 103602 | 125 g
• RedMan Caster Sugar | 1417 | 2 g
• Salt | 58415 | 1 g
• RedMan Plain Flour | 1242 | 80 g
• Eggs | 12088 | 100 g

Pistachio Ganache
• Millac UHT Whipping Cream | 1917 | 100 g
• Pistachio Paste | 104068 | 40 g
• RedMan White Chocolate Couverture | 12426 | 40 g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 100 g

**Method**
1. All ingredients mix together, except the cold egg.
2. Until everything's mixed well, add in cold egg.
3. Transfer to a lightly floured surface and roll to 2mm thickness.
4. Keep in chiller for 30 minutes.
5. Bake at 175°C for 20 minutes, with 8" baking ring.

**Method**
1. All ingredients mix well.
2. Transfer to a lightly floured surface and roll to 2mm thickness.
3. Keep in chiller for 30 minutes.

**Method**
1. Boil the butter, milk, sugar, and salt.
2. Add in sifted flour.
3. Cook on low heat until smooth dough texture.
4. Put in mixer with K-beater on slow speed to reach 60°C.
5. Slowly add in the eggs.
6. Wait until smooth dough is achieved.
7. Pipe into 30g rounds, each in an 8-inch round marking.
8. Cover with Craquelin.
9. Bake at 180°C for 10 minutes, continue baking at 160°C for 10 minutes, and finally bake at 150°C for 15 minutes (all with fan).

**Method**
1. Boil the dairy cream and melt the white chocolate and pistachio paste.
2. Keep in the chiller overnight.
3. Whisk the non-dairy cream and fold in.