French Patisserie Lesson (Tarte a la Pistache et aux Framboises & Financiers Framboises a la Pistache)

今日は、1月のズームによるフランス菓子教室(Ecole de Patisserie Chez Haru)のレッスンでした。今日教えていただいたのは、

  • ピスタチオとラズベリーのタルト
  • ラズベリーとピスタチオのフィナンシェ

I took French Baking Class of  Ecole de Patisserie Chez Haru  today and baked :

  • Tarte a la Pistache et aux Framboises (Pistachio & Raspberry Tart)
  • Financiers Framboises a la Pistache (Raspberry & Pistachio Financier)



Here is the Pistachio & Raspberry Tart.  Well, it didn’t go well!  The green cream is Creme Patissiere  of Pistachio and we made enough for the decoration for the tart and financier but used it for financier first, and I didn’t have much left after decorating all the financier.  Boo hoo.  What happened is that I didn’t have the right size of nozzle, I had a little larger one and a little smaller one and I used the larger one, which was a mistake.  As it was larger, I ended up using most of the Creme Patissiere for the decorations on financier and there was only little left for the tart, I could tell there is no way I can decorate it like the tutor did.  So I just decorated it by squeezing it around inside the circle once rather than what the tutor showed us how, but it wasn’t enough even for that.  I could only try to make it look less bad by spreading it with a little fork.


It’s very difficult to find the right size nozzle on Amazon without seeing it in front of you.  I must try again.



We usually have a half of 14cm tart between 2 of us, but this time there is a hole in the middle so we decided 1/4 each isn’t enough and had a half each.  The tart base is so nice and crisp and it was delicious!


The other one we learned was Raspberry & Pistachio Financher.  As you can see, there is quite a large blob of the Creme Patissiere on each financier – much too much.  I made 12 of mini muffin size.  As financier is very nice even without any cream so I think I should have used the smaller nozzle.  I’ll try again!


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