Recipes
Beat the egg whites with the sugar until stiff. Add the green and yellow colourings. In another bowl, beat the whole eggs and the yolks. Combine the two mixtures, then fold in the flour and ground pistachios followed by the hot melted butter.
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Combine the ingredients. |
Toast the almonds and pistachios in a 140°C convection oven for 20 minutes. Let cool. Prepare a dry caramel (not too dark), transfer to a Silpat mat and let cool. Finely grind the caramel then add the toasted nuts. Blend and add the fleur de sel.
Melt the butter to 40°C. Combine with the kadayif to coat. Bake in a 180°C convection oven for approximately 8 minutes.
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Cut the frozen
apricot halves in four. Heat the apricot purée, lime zest, honey, and apricot
pieces. At 40°C, stir in the combine brown sugar (1) and pectin. Bring to a
boil. Add the brown sugar (2), and bring back to a boil. Remove from the heat
and add the gelatine mass and apricot liqueur. Let cool and set aside in the refrigerator. |
Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.
Bring the sugar, water, lemon zest and vanilla beans to the boil. Pour over the egg yolks. Heat to 70°C in a bain-marie, strain, then beat to make a bombe mixture. Incorporate the orange blossom water into the mascarpone. Pre-mix the melted hydrated gelatin mass. Fold in the whipped cream and lastly, the bombe mixture.
Bring 577 g of cream to a boil. Add the gelatine mass, and pistachio pastes, then pour over the white chocolate. Stir in the reste of the cold cream and blend with an immersion blender to emulsify. Refrigerate for at least 4 hours (ideally overnight).
Using the paddle attachment, combine the butter, cream cheese, flour, brown sugar, ground almonds, pistachio powder, and fleur de sel.
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Melt the white
chocolate with the cocoa butter at 45°C and add the colouring. |
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Melt the white
chocolate with the cocoa butter and add the colouring. Add the grapeseed oil
and pistachio powder. Use at 40°C. |
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Spread the
tempered white chocolate onto a guitar sheet. Cover with another guitar sheet
and flatten with a rolling pin. Let cristallize slightly, then cut into Ø 4 cm discs. |
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Bring the milk
and sugar to the boil. Add the gelatine mass, let cool to 40°C then add the
mascarpone. Blend using a hand mixer while adding the chilled cream. Refrigerate at least 4 hours (ideally overnight). |
Spread 1000 g of pistachio sponge on a Flexipat. Bake in a 190°C
convectionn oven for approximately 13 minutes (damper closed). Remove from the
oven and let cool on a rack.
Spread 800 g of pistachio kadayif crunch on a half sheet of pistachio sponge
(crust side), and place in the freezer. Cut out Ø3.5 cm inserts.
Spread 1200 g of apricot compote on the other half sheet of pistachio sponge
(crust side) and place in the freezer. Cut out Ø4 cm inserts.
Pipe 25 g of orange flower mousse into Silikomart Fragrance 115 moulds (Ref
SF255). Top with the apricot compote insert, pipe out another 5 g of mousse and
top with the pistachio kadayif crunch insert (let the sponge come 5 mm above
the rim of the mould). Place in the freezer.
Work the streusel through a coarse sieve, then bake on a Silpain in a 140°C
convection oven for approximately 20 minutes. Let cool.
Unmould the cakes and dip them in the whipped pistachio ganache. Return to the
freezer. Spray them with a thin coating of the green spraying mixture then dip
them in the green pistachio dipping mixture. Pipe 5 g of pistachio praliné into
the cavity. Pipe a ball of decorative cream (approximately 8 g) onto the white
chocolate discs using a 16 mm plain tip. Sprinkle the cream with chopped green
pistachios, pistachio streusel, slivered almonds and moist apricots. Place the
disc on top of the praliné in the centre of the petit gâteaux.
