Dessert · Earlier

Rhubarb and Pistachio Milly Filly

Name: Rhubarb and Pistachio Milly Filly
Ingredients: 12 wide strips orange peel, pith removed; 2 vanilla pods, seeds scraped; 3/4 cup caster sugar; 14 medium stalks rhubarb, peeled and cut into 5cm pieces; 250g plain flour, plus more for dusting; 1 tsp salt; 250g unsalted butter, room temperature; 120ml water; 500ml milk; 1 egg; 3 egg yolks; 100g caster sugar; 50g cornflour; 30g unsalted butter, chilled, sliced thinly; 1 tsp vanilla bean paste; 30g caster sugar; 30g peeled pistachio nuts, roasted; 300ml thickened cream; 30g icing sugar; 1 vanilla pod, seeds scraped

MasterChef Australia

14 Jun 2018

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

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Season

Ingredients

Rhubarb

12wide strips orange peel, pith removed

2vanilla pods, seeds scraped

3/4 cupcaster sugar

14medium stalks rhubarb, peeled and cut into 5cm pieces

Rough Puff

250gplain flour, plus more for dusting

1 tspsalt

250gunsalted butter, room temperature

120mlwater

Crème Patissiere

500mlmilk

1egg

3egg yolks

100gcaster sugar

50gcornflour

30gunsalted butter, chilled, sliced thinly

1 tspvanilla bean paste

Praline

30gcaster sugar

30gpeeled pistachio nuts, roasted

Chantilly Cream

300mlthickened cream

30gicing sugar

1vanilla pod, seeds scraped

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsMilkSugarFlourButterSaltRhubarbPistachioCornflourIcing SugarVanilla BeanEgg YolkThickened CreamWaterOrange PeelDessert

Recipe by a MasterChef Australia contestant. Originally published by Network 10 on 14 Jun 2018.

Original on 10 Play ↗