Plated desserts


Made with TULAKALUM 75%

Makes 24 desserts

5 steps

Recipe Step by Step


Pistachio Sponge

50g Raw Iranian pistachios

10g Pure pistachio paste

40g Sugar

80g Eggs

20g European-style butter

15g Egg whites

10g Sugar

Grind the pistachios, pistachio paste, and sugar in a food processor, then add the eggs and mix for approx. 10 minutes.

Incorporate the tempered butter at the end of the process.

At the same time, beat the egg whites with the sugar.

Gently combine these two mixtures.


Pistachio Streusel

55g Raw Iranian pistachios

55g European-style butter

55g Pastry flour

55g Sugar

Grind the pistachios into powder.

Use a stand mixer to mix the dry ingredients with the cubed cold butter.

Sieve the cold dough through a 4mm sieve or wire rack to obtain evenly sized granules.

Store in the refrigerator or freezer until you are ready.

Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration.


OPALYS 33% & Vanilla Namelaka or Or ALMOND INSPIRATION Namelaka

with OPALYS 33%:

150g milk

2 NOROHY vanilla beans

5g glucose DE 38/40

5g gelatin powder - 220 Bloom

25g water for the gelatin

270gOPALYS 33%

290g heavy cream 36%


150g milk

5g glucose DE 38/40

2.5g gelatin powder - 220 Bloom

12.5g water for the gelatin


300g heavy cream 36%

Bring the milk to a boil with the scored vanilla beans.

Infuse the beans for approx. 2 hours, then sieve the liquid and add more milk to adjust the weight.

Heat the infused milk with the glucose.

Add the rehydrated gelatin. Slowly combine with the melted couverture.

Mix using an immersion blender to form a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator, preferably overnight.


Strawberry Confit

280g strawberry purée

50g glucose DE 38/40

85g sugar

7.5g pectin NH

30g lemon juice

Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add to the heated purée.

Boil. Add the lemon juice.

Store in the refrigerator or use immediately.


Coconut Sorbet

180g mineral water

35g sugar

45g glucose powder DE 33

10g invert sugar

0.5g carob gum

0.5g guar gum

230g coconut purée

Heat the water.

Once it is at 85°F (30°C), add the sugar, glucose, and invert sugar.

At 115°F (45°C), add the stabilizers mixed with approx. 10% of the first portion of sugar.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool to 40°F (4°C).

Mix the syrup and fruit purée. Mix using an immersion blender.

Leave to sit for at least 4 hours.

Mix and churn at between 15-20°F (-6°C to -10°C).

Store in the freezer at 0°F (-18°C).

Assembly and finishing



SQ Fresh strawberries


Make the namelaka, strawberry confit, streusel and coconut sorbet.

Make the sponge, then spread into 18 Å~ 18cm frames placed on top of a tray lined with a silicone baking mat. Bake at 355ÅãF (180ÅãC) for 20 to 25 minutes.

Spread the tempered OPALYS between two guitar sheets bearing your logo.

When the couverture starts to set, use a cutter to cut into egg-shaped rings with an outer diameter of 7cm and an inner diameter of 5cm. Leave to set at 60ÅãF (16ÅãC).

Use a stencil to help you spread a 14cm egg-shaped ring of (approx. 10g) strawberry confit onto the center of the plate.

Use a piping bag with an open star nozzle to pipe 30g of OPALYS namelaka onto the rounded part of the egg.

Use a piping bag (no nozzle required) to pipe 8g of strawberry confit onto the center of the namelaka.

Cut out three 1.5 Å~ 1.5cm cubes of pistachio sponge and place on the dessert (see photo).

Place 8g of baked streusel on one side of the dessert. Wash the strawberries and cut into quarters.

Place three pieces of fresh strawberry on the dessert, as well as three sliced freeze-dried strawberries.

Place a chocolate decoration on top of the namelaka.

Place a quenelle of coconut sorbet on the pistachio streusel just before serving.