Gateau Russe d’Oloron by Chef Gerald Hirigoyen

Rating: 
Ingredients: 
Biscuit Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Serves 8-10 80-100
Pistachio, flour 65 g 650 g 16.88 % 260.00 %
Sugar, granulated¹ 65 g 650 g 16.88 % 260.00 %
Sugar, granulated² 25 g 250 g 6.49 % 100.00 %
Milk 40 g 400 g 10.39 % 160.00 %
Flour, All-purpose 25 g 250 g 6.49 % 100.00 %
Egg, whites 165 g/ml 1650 g/ml 42.86 % 660.00 % 165 g/ml equals the whites of 5 large eggs
Sugar, powdered As needed As needed
Total 385 g 3850 g 100.00 % 1540.00 %


Filling Metric Grams (Original) Metric High-Volume Yield % Comments
Butter, unsalted 125 g 1250 g 28.09 % Softened
Suger, powdered 125 g 1250 g 28.09 %
Pistachio, paste 125 g 1250 g 28.09 %
Egg, yolks 70 g 700 g 15.73 %
Total 445 g 4450 g 100.00 %


Garnish Metric Grams (Original) Metric High-Volume Yield % Comments
Pistachios 60 g 600 g 100.00 % Coarsely ground
Suger, powdered As needed As needed
Total 60 g 600 g 100.00 %



Cake pan 25 cm x 30 cm

Method:

Line a half-sheet pan with parchment paper. Butter and flour the parchment and all sides of the pan; set aside. Preheat an oven to 175 ⁰C. Combine the pistachio powder and sugar¹ in a large mixing bowl. Add the milk and whisk firmly until ingredients are evenly moistened. Whisk in the flour; set aside.
In the bowl of an electric mixer fitted with the whisk, add the egg whites and whip them to a soft peak. As the egg whites begin to stiffen, add the sugar² and continue beating until fully combined. In small additions gently fold the meringue into the pistachio mixture until evenly distributed.
Carefully spread the biscuit batter onto the prepared pan in a rectangular shape roughly 25 cm x 30 cm. Using a offset palette knife smooth the surface and distribute the biscuit batter evenly. Sprinkle powdered sugar all over the top and bake for approx.15 minutes, or until the biscuit is baked throughout. Set the pan aside to cool.
Filling: place the butter into a medium size bowl. Add the powdered sugar and pistachio paste and combine the ingredients until the texture is smooth and creamy. Firmly whisk the egg yolks into the filling. Set aside.
Carefully trim the edges of the biscuit into a 25 cm x 30 cm rectangle and cut into three 10 cm pieces. Run a flat spatula or knife under the biscuit to separate it from the parchment. Cut both a piece of cardboard and parchment paper and lay them in that order on a rectangular serving platter large enough to comfortably accommodate the cake.
Transfer the filling into a large pastry bag fitted with a round nozzle. Place the first of the three biscuit pieces on top of the parchment. Pipe 1/3 of the filling in straight parallel lines lengthwise on top of the biscuit, carefully covering the entire surface. Place the second biscuit on top of the filling and repeat the same procedure. Top with remaining biscuit. Spread the remaining filling evenly on all sides of the cake. Coat all 4 sides of the cake with the ground pistachios and refrigerate. Top generously with powdered sugar before serving.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!