Mix the icing sugar, almond powder, whole egg, egg yolk and slowly add-in the pistachio paste. On a separate bowl, whisk the egg white and sugar until firm. Combine both mixture together carefully and mix until smooth. Finally, add the sifted flour, portion by portion, into the mixture. Bake on a silicone mat at 210°C for approximately 7 minutes.
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and red coloring. Blend and set aside at 4°C.