Pistachio mousse
Pastry recipe-
Pistachio Moelleux
Ingredients
- Almond powder - 37g
- Pistachio paste - 37g
- Icing sugar - 75g
- Egg yolk - 40g
- Egg - 65g
- Egg white - 115g
- Sugar - 50g
- Flour T45 - 112g
Whip up egg yolks, eggs, almond powder, pistachio powder and icing sugar.
Make a meringue with egg whites and sugar.
Combine the meringue with almond mixture and add sieved flour mixing gently.
Bake in the oven at 180°C for 8-10 min.
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Raspberry insert
Inclued raspberry cream and rapsberry jelly steps
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Raspberry cream
Ingredients
- Frozen fruit purée, sugar added : Raspberry - 44g
- Egg - 17g
- Egg yolk - 12.5g
- Sugar - 11g
- Gelatin - 0.6g
- Water - 3.6g
- Butter - 16.4g
- raspberry liquor - 1.25g
Soak the gelatin in water.
Whip up the eggs, egg yolk and sugar until ribbon stage.Heat the raspberry purée to 82-85°C and pour over egg mixture.
Whisk up this mixture on a bain-marie until it reaches 82-85°C.
Add the gelatin and strain.
Cool down to 50°C and add butter, followed by raspberry alcohol. Mix well.
Pour into the mold, and place in the refrigerator.
In this step
Frozen fruit purées -
Raspberry jelly
Ingredients
- Frozen fruit purée, sugar added : Raspberry - 42g
- Frozen fruit purée, sugar added : Strawberry - 42g
- Frozen fruit purée 100% : Lemon - 2.8g
- Gelatin - 1.7g
- Sugar - 10g
- Water - 10.2g
Soak the gelatin in water.
Heat up the purées with sugar and lemon juice.
Add gelatin and cool down to room temperature.
Pour over the raspberry cream.
In this step
Frozen fruit puréesFrozen fruit purées -
Pistachio cream
Ingredients
- Egg yolk - 26.4g
- Milk - 68,2g
- Pistachio paste - 18.6g
- Italian meringue - 50g
- Cream - 186g
- Water - 30g
- Gelatin - 5g
Soak the gelatin in water.
Make a crème anglaise with milk and egg yolks.Add the gelatin and pistachio paste. Blend with hand blender.
Cool down to 26-30℃ and add Italian meringue in 3 times, followed by whipped cream.
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Croustillant
Ingredients
- Milk chocolate - 37g
- Praline paste - 24g
- Feuilletine - 37g
Melt the milk chocolate and add praline paste at 40-50°C.
Add the paillete feuilletine and spread on the moelleux at 2-3 mm.
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Glaze
Ingredients
- Sugar - 150g
- Glucose - 150g
- Evaporated milk - 100g
- Water - 135g
- White chocolate - 150g
- Gelatin - 10g
- white coloring - As required
Soak the 60g gelatin with water.
Heat sugar, glucose and water to 103°C.Add the condensed milk and gelatin (75g).
Pour over the chocolate and coloring.
Blend with hand blender
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Assembly
Pipe pistachio cream in the mould
Place raspberry insert (raspberry cream and raspberry jelly ) in the pistachio cream
Close with croustillant and frezze
Unmould and glaze
Assembly and finishing