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Recipe Step by Step
110g raw pistachios
110g Pastry Flour
Grind the pistachios into a powder.
Use a stand mixer to beat the dry ingredients with the cubed cold butter. Press the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the refrigerator or freezer until you are ready to cook. Cook at 150-160°C (300-320°F).
400g raw pistachios
75g pistachio paste
130g Egg Whites
Grind the pistachios, pistachio paste, and sugar in a food processor, then add the eggs and whip up the mixture for approximately 10 minutes.
Incorporate the tempered butter at the end of the process.
Beat the egg whites with the second quantity sugar. Gently combine these two mixtures.
350g Strawberry purée
58g Glucose DE 38/40
9g pectin NH
35g Lemon juice
Heat the purée and glucose to 40°C (105°F). Mix the sugar with the pectin NH then add it to the heated purée.
Bring mixture to a boil and then add the lemon juice. Store in the refrigerator or use immediately.
VANILLA OPALYS NAMELAKA
5g vanilla beans
20g Glucose DE 38/40
9g powdered gelatin
45g Water for the gelatin
690g OPALYS 33%
750g whipping cream
Bring the milk to a boil with the scraped vanilla beans. Infuse the beans for approx. 2 hours, then strain the liquid and add more milk to adjust the weight.
Heat the infused milk with the glucose. Add the rehydrated gelatin.
Slowly pour this mixture over the melted chocolate. Mix with an immersion blender to form a perfect emulsion. Add the cold liquid cream then mix again.
Leave to set in the refrigerator, preferably overnight.
100g Egg Whites
Cook the sugar and water at 121°C (250°F). Pour the mixture over the egg whites (which have been whipped up until they have the texture of a mousse) and allow a meringue to form.
STRAWBERRY INSPIRATION MERINGUE MOUSSE
320g Italian Meringue
970g Strawberry purée
32g powdered gelatin
160g Water for the gelatin
480g STRAWBERRY INSPIRATION
750g whipping cream
Make the Italian meringue and leave it to cool down as you beat it on a medium speed setting. Heat the purée and add the rehydrated gelatin.
Slowly pour the hot purée over the melted STRAWBERY INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 35-40°C (95-105°F), incorporate it into the Italian meringue and finish it off with some airy, whipped cream. Pour immediately and leave to set, and then freeze.
Use the sugar, purée and glucose to make a syrup, then cook at 104°C (220°F).
Incorporate the sweetened condensed milk and the rehydrated gelatin, then gradually pour the mixture out over the melted couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
Bring the ABSOLU CRISTAL to a boil, then add it to the smaller portion of water and coloring in order to slightly accentuate its vibrancy. Mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use.
Reheat the glaze to 35-40°C (95-105°F), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Then ice your entremets.
Assembly and finishing
Make the Strawberry confit, the Vanilla OPALYS Namelaka and the Strawberry Glaze, then store them in the refrigerator.Bake the Pistachio Streusel and set it aside. Make the Pistachio Sponge. Before you bake it, sprinkle its surface with baked Streusel. Bake in a 60 x 40 cm frame at 180°C (355°F)for 20-22 minutes. Cut out nine 14cm biscuit circles. Using a piping bag (no nozzle required), pipe a spiral of 30g of strawberry confit onto the streusel, taking care to leave a space between each one. Freeze. Make some droplets of vanilla OPLAYS Namelaka on the Strawberry Confit using a piping bag with a round no.12 nozzle (180g). Freeze. Dot some Strawberry Confit (25g) onto the Namelaka. Freeze.Make the STRAWBERRY INSPIRATION Meringue Mousse, then pour out 260g per 16cm ring and put the insert in place. Place in the freezer. To finish off, spread some tempered OPLAYS 33% chocolate onto a sheet of acetate paper, then cut out a 16cm disk. Cut out a 4cm circle from the middle. Use a toothpick to draw a flower. Be sure to stay within the 16cm disk and leave some space around the 4cm circle. Cut the flower in half. Leave it to set between two flat surfaces at 16°C (60°F).Use some Strawberry Glaze to ice the dessert, then in its middle put a half-flower (raised up by dabs of Vanilla Namelaka).