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.

Ingredients	Preparation
375 g milk Flesh from 1 vanilla pod	Heat.
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	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.