Recipes
In an electric mixer fitted with the paddle attachment, mix the pistachio paste and invert sugar. Add the sifted icing sugar and then the ground almonds. Stir in the egg whites* and vanilla extract. Sift together the flour and baking powder and add to the preparation. Gently add the brown butter. Spread the mixture on a 60 x 40 cm Flexipat® baking sheet and bake for about 10 mn in a convection oven at 170°C with the hinge open.
*room temperature (30°C)
Mix together the strawberry purée, sugar and Cointreau®. Add the melted prepared gelatine*. Pour into a Flexipan® log inserts mould and put in the freezer.
*20 g of 200 bloom gelatine and 120 g water
Heat the sugar and water to 121°C. While whisking, pour over the egg yolks and continue whisking until completely cooled (pâte à bombe, or mousse base). Soften the cheese by gently folding in half of the base preparation. Add the whipped cream and then the rest of the base preparation mixed with the melted prepared gelatine. Use immediately.
Melt the cocoa butter in the microwave or a double boiler and then add the white chocolate couverture and the titanium oxide in sufficient quantity . Use at 35°C.
Using 10 x 50 cm log moulds, fill with a little light cream cheese mousse, lay down a strawberry insert and add another layer of light cream cheese mousse. Lay down a strip of the pistachio financier biscuit. Top with light cream cheese mousse, then place another strip of pistachio financier biscuit. Freeze. Spray the frozen logs with the preparation. Decorate with some red berries and the 3 x 2 cm thin chocolate bars on the ends of the log.
