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.
