Primavera (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Pistachio and Apricot Sablé

Ingredients Preparation
150 g butter
140 g soft brown sugar
60 g egg yolks
150 g flour
20 g yeast
125 g ground pistachio
Cream together the butter and sugar. Add the egg yolks and then the dry ingredients. Place the mixture in a rectangular mould using a piping bag, and decorate with apricot.

Pistachio Délice

Ingredients Preparation
135 g cream
135 g milk
50 g pistachio paste
60 g caster sugar
90 g egg yolks
27 g gelatine
Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze.

Lemon Cream

Ingredients Preparation
210 g lemon curd
150 g eggs
110 g sugar
125 g butter
30 g gelatine
Boil the lemon curd. Add the eggs and sugar and bring to a boil. Remove from the heat and add the gelatine. Cut the butter into small cubes and using an electric mixer beat into the mixture.
Using a piping bag, apply a thin layer on top of the pistachio délice and freeze.

Vanilla Milk Bavarois

Ingredients Preparation
150 g milk
150 g cream
25 g sugar
60 g egg yolks
150 g milk chocolate Callebaut 823NV
250 g cream
Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823NV. Chill and add the cream.

Finishing and presentation
Place the sablé base in a rectangular mould, garnish with the vanilla milk bavarois. Position the pistachio lemon insert and cover with vanilla milk bavarois. Chill, remove from the mould and glaze. Decorate.

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