Raspberry bayadere
Pastry recipe
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Trocadero pistachio sponge
Ingredients
- 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. -
Raspberry compote
Ingredients
- 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
Frozen fruit purées -
Lemongrass cream
Ingredients
- 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. -
Vanilla topping
Ingredients
- Water - 40g
- Vanilla pods - 1/2
- Neutral glaze - 400g
Heat the icing with the water and vanilla pod.
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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.
