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Recipe Step by Step
MOUNTED PISTACHIO PRALINÉ GANACHE
Emulsify the hot liquid with the PISTACHIO PRALINE 42% mixed with melted COCOA BUTTER.
Add the egg whites and the cold cream and mix.
Let crystallize in the refrigerator overnight, before whipping the mixture with a whisk to obtain a worktable texture.
PISTACHIO PRALINÉ CRÉMEUX
50g whole milk
365g PISTACHIO PRALINE 42%
180g heavy cream 36%
Gradually pour this mixture over the PISTACHIO PRALINE 42% and. Continue mixing until a smooth, elastic and shiny texture is obtained.
Stabilize this emulsion by slowly adding the cold cream. Mix with immersion blender to perfect the emulsion.
80g raw cane sugar
80g all-purpose flour
80g pistachio flour
80g European butter
Add the cold butter in small cubes and mix all ingredients with the paddle attachment. Small balls will form, then turn into a homogeneous paste. Stop mixing.
Refrigerate or use immediately.
15g chopped pistachios
Pour on a silicone mat. Once cold, mix in powder.
Using a stamen, place this sugar powder in the desired template on a silicone mat and sprinkle with chopped pistachios.
Place in the oven at 160°C (320°F) until the sugar melts. Keep away from moisture.
260g strawberry purée
55g raspberry purée
2g pectin NH
2g lemon juice
330g confit strawberries
Assembly and finishing
Prepare the Mounted Ganache and the Crémeux. Make the Streusel and shape pieces about 1cm in diameter. Reserve in the refrigerator. Bake at 150°C (302°F) for about 8 minutes. Make the 6cm Opalines in diameter and keep them away from moisture. Then prepare the Strawberry Marmalade. Using a cookie cutter, make 3 discs of Strawberry Marmalade on the plate. Then, using a bag with a 10mm tip, place 3 drops of Pistachio Crémeux. Pipe the Mounted Ganache using an 18mm tip over the drops of Pistachio Crémeux. Then place the Streusel pieces. Finish the dessert by placing an Opaline on each Mounted Ganache dome.