Pistachio and apricot pound cake

Pastry recipe
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 200...
  1. Pistachio Pound Cake

    Ingredients

    • Butter - 867g
    • Sugar - 867g
    • Sugar - 180g
    • Milk - 133g
    • Pistachio paste - 300g
    • Yeast - 12g
    • flour T55 - 426g
    • Almond powder - 546g

    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.

  2. Apricot infusion

    Ingredients

    • Frozen fruits IQF : Apricot halves - 1 kg
    • Sugar syrup: - 300g
    • rosemary - 2g
    • Black pepper - 3g

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

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
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  3. Apricot Jam

    Ingredients

    • Frozen fruit purée : Apricot - 1 kg
    • pectin NH - 17,5g
    • Sugar - 50g
    • Vanilla pods - 1

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

    In this step

  4. Pistachio Chantilly

    Ingredients

    • Fresh cream - 250g
    • Pistachio paste - 25g
    • Vanilla pods - 1
    • White chocolate - 90g
    • Bloomed sheet gelatine - 21g

    Boil the cream add pistachio; pour on chocolate add the liquid mass gelatin. Keep in chiller.
    (Prepare 24h in advance)

  5. Pistachio Microwave sponge

    Ingredients

    • Egg white - 250g
    • Sugar - 160g
    • Egg yolk - 84g
    • Fresh cream - 80g
    • Flour - 60g
    • Pistachio paste - 25g

    Mix all ingredients, blend well and pour in syphon.
    2 cartridges, pour in small containers and 20-30 seconds in microwave.

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