Spring Sensation (Created by Axel Sachem - Callebaut Chocolate Ambassador Belgium)

Sand Pastry with Pistachio Nuts

Ingredients Preparation
130 g egg yolks
260 g sugar
Beat until the mixture turns white.
260 g salted butter (mashed)
10 g vanilla essence
50 g honey
100 g pistachio paste
Add and beat.
10 g baking powder (backstol)
400 g flour
Sift together and blend in.
Knead to achieve a homogeneous batter.
Fill the Demarle Flexipan moulds (ref. 1054) with a pastry bag equipped with an 8 mm-diameter tip. Bake for 18 to 20 minutes at 160°C.

White Chocolate Mousseline

Ingredients Preparation
375 g milk
Flesh from 1 vanilla pod
105 g egg yolks
90 g granulated sugar
33 g corn starch
Mix and add to the milk.
Bring to the consistency of a thin custard.
190 g melted Callebaut white chocolate W2NV
35 g Callebaut Mycryo® cocoa butter
Mix and pour the thin custard on top. Mix and allow to cool.
500 g whipped cream Blend in 40%.
Use a pastry bag to make a quenelle or spiral out of the white chocolate mousseline. Decorate with an apricot (or banana) baked in butter and a few vanilla pods. Finish with white chocolate decoration and a few leaves of mint.

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