Recipes

Featured
/ Sweet

PISTACHIO AND APRICOT POUND CAKE

A creation by Julien Perrinet

PISTACHIO AND APRICOT POUND CAKE

Pistachio Pound Cake

  • Butter - 867 g
  • Sugar - 867 g
  • Pasteurized whole eggs - 186 g
  • Pasteurized egg yolk - 320 g
  • Pasteurized egg white - 480 g
  • Sugar - 180 g
  • Milk - 133 g
  • Pistachio Paste - 300 g
  • Baking powder - 12 g
  • Egg white powder - 52 g
  • Flour T55 - 426 g
  • Almond powder - 546 g
Soften butter with sugar, whip well, add slowly eggs.
Warm up the milk with pistachio powder and add to the mix.
Add the powders and then the meringue.

Apricot infusion

In a vacuum bag, mix all together 24h in advance.

Apricot Jam

Boil the puree, mix well pectin and sugar, and cook together, pour in insert and frozen.

Pistachio Chantilly

  • Cream - 250 g
  • Pistachio Paste - 25 g
  • Vanilla Pod - 1
  • White chocolate - 90 g
  • Mass gelatin - 21 g
Boil the cream add pistachio; pour on chocolate add the liquid mass gelatin. Keep in chiller.
(Prepare 24h in advance)

Pistachio Microwave sponge

  • Egg white - 250 g
  • Sugar - 160 g
  • Egg yolk - 84 g
  • Cream - 80 g
  • Flour - 60 g
  • Pistachio Paste - 25 g
Mix all ingredients, blend well and pour in syphon.
2 cartridges, pour in small containers and 20-30 seconds in microwave.
PISTACHIO AND APRICOT POUND CAKE
Creator
Julien Perrinet

Julien Perrinet, Pastry Chef

Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French bakery – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he has been transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero commands with an 8 French chef’s team and 60 cooks.

Then, Chef Julien continue his world’s discovery working with several company such as W hotel in the Maldives, Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin star restaurant Joel Robuchon in Singapore.

After 5 years in Singapore, and after worked with Chef Kenny Kong, Janice Wong (2am:dessert bar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settling in at Grand Hyatt Taipei since May 2015.

Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavors associations and presentation.

“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”.

See all the creator's recipes
NEWSLETTER
Newsletter

Innovations, news, recipes...

Receive our newsletter dedicated to your business.

In which language would you like to receive My VB newsletter?