Raspberry bayadere

Pastry recipe
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Trocadero pistachio sponge


    • Icing sugar - 245g
    • Almond powder - 135g
    • Chopped pistachios - 115g
    • Cornstarch - 35g
    • Egg yolk - 20g
    • Egg white - 180g
    • Pistachio paste - 65g
    • Butter - 200g
    • Caster sugar - 100g
    • Egg white (fully whipped) - 170g

    Mix the sifted icing sugar, ground almonds, ground pistachios and starch together.
    Add the egg whites and yolk then the pistachio paste.
    Beat the egg whites with the caster sugar and fold into the previous mixture.
    Add part of the melted butter and combine the two mixtures.
    Spread over a sheet with silpat.
    Bake at 170 °C for 15 to 20 minutes.

  2. Raspberry compote


    • Frozen fruit purée 100% : Raspberry - 250 g
    • Caster sugar - 20g
    • Water - 5g
    • Pectin NH 325 - 4g
    • Fish gelatin - 1g

    Heat the raspberry puree to 40°C, add the sugar and pectin NH mixture.
    Bring to the boil and pour over the bloomed gelatine
    Cool and mix before use.

    In this step

  3. Lemongrass cream


    • Fresh liquid cream - 100g
    • Egg yolk - 30g
    • Caster sugar - 17g
    • Water - 6g
    • Fish gelatin - 1g
    • White couverture - 21g

    Beat the egg yolks with the sugar until pale yellow in colour.
    Heat the cream and add the lemongrass puree and lemon puree.
    Pour over the warm cream and cook at 85°C.
    Pour over the bloomed gelatine and the ivory couverture.

  4. Vanilla topping


    • Water - 40g
    • Vanilla pods - 1/2
    • Neutral glaze - 400g

    Heat the icing with the water and vanilla pod.

  5. Assembly

    Pipe out dots of raspberry compote on the bottom of mini-savarin flexipan moulds.
    Run the lemon grass cream on top and freeze.
    Cut 4 cm sponge disks.
    Place a ring on top and spray with the vanilla topping.
    Fill the centre with raspberry compote and add a fresh cut raspberry and half a pistachio.

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