Menu

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.


We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info