Tuile wafer stack with pistachio butter, chocolate cremeux and whipped cream

Separate the egg. Whisk the sugar and egg white in a mixing bowl until dissolved; whisk in the vanilla and flour, then the melted butter, to a smooth batter.

Dollop the batter on a silpat-lined sheet tray and smooth into large discs. Bake at 425F for 7 to 10 minutes, until dark golden brown.

While hot, cut the wafers into even circles with a round pastry cutter and remove the edges.

Blend the pistachios with a pinch of salt and the avocado oil on high until creamy but with some texture, or longer for a smooth butter.

Over a double boiler, whisk the cream, sugar, vanilla and egg yolk to 140 to 150F; stir in the chocolate and remove from the heat.

To cool quickly, stir over an ice bath for a minute or two until it thickens.

Whip the heavy cream with sugar and vanilla to soft peaks; by hand, use the biggest bowl available.

Stack the wafers with pistachio butter between each; dollop or quenelle the cremeux on top, add the whipped cream, drizzle with pistachio butter, and garnish with shaved chocolate and raw pistachios.