I had the best Fistik Sarma during my recent trip to Turkey. It was soft with a strong green pigmentation and a dominant taste of pistachio.
I wanted to replicate this recipe once I got back home, but was only able to find recipes in Turkish. I had to watch a few videos to get an idea of how to make it.
For a modest variation, you can use a combination of walnuts and almonds for this recipe.
Fistik means “pistachio” in Turkish, but it is also used as a compliment for a pretty girl.
For this week I’m baking raspberry macarons, another classic of French patisserie. It’s one of the most popular desserts among people in France and recently has gained popularity worldwide. If the recipe is followed thoroughly, macarons are not hard to make.
For this recipe the Italian meringue was used because it leaves the macarons with a nice crisp on the top but still soft in the inside.
I’m aware that baking macarons for your first time can be overwhelming, but I assure you that even if they don’t look perfect on the first time, they will on the second try.
As long as the filling doesn’t contain egg yolk, the macarons can be kept refrigerated for a short week.
Chocolate éclair is the pastry that you can find in any boulangerie in France. Commonly flavored with chocolate or coffee and situated close to the counter when you buy your daily bread, you can’t not see them.
Éclair can be translated as ‘flash’, it is called like this because it can be eaten very fast.
The beginning of the recipe is the to prepare the chocolate custard. Feel free to replace the chocolate custard by any flavor of your choice, vanilla, hazelnut …
