Apricot pistachio soft caramel

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Apricot pistachio soft caramel


    • Frozen fruit purée, sugar added : Apricot - 210 g
    • Cream 35% fat - 400g
    • Sucrose - 260g
    • Glucose syrup - 100g
    • Butter - 30g
    • Cocoa butter - 30g
    • Citric acid - 3g
    • Pistachios - 100g

    Combine the cream, sucrose and glucose in a heavy sauce pan and cook to 110˚C/230˚F.
    Add the apricot puree and the butter and cook to 121˚C/249˚F, stirring continuously.
    Remove from heat and add the cocoa butter and citric acid. Stir in the pistachios and transfer to a 20cm frame lined with plastic film. Allow to cool at room temperature several hours before cutting and wrapping.

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