Pistachio mousse

Pastry recipe
Peng Cheng

Peng Cheng

Fondatrice et Directrice de l’École de Pâtisserie La Belle Vie à Changsha & Brand Ambassador Les vergers Boiron
Peng Cheng, although she is only 36 years old, can be considered to be the pioneer of French pastry in China. She opened China’s first French pastry shop in 2011 and, at the same time founded La Belle...
  1. Pistachio Moelleux


    • 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.

  2. Raspberry insert

    Inclued raspberry cream and rapsberry jelly steps

  3. Raspberry cream


    • 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

  4. Raspberry jelly


    • 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

  5. Pistachio cream


    • 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.

  6. Croustillant


    • 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.

  7. Glaze


    • 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

  8. 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


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