White chocolate mousseline and pistachio financier

White chocolate is a wonderful tastemaker for spring and summer desserts. In this recipe, our chefs created a light and flavoursome mousse. They combined it with a pistachio financier for the lovely bite and dense texture. You can add fruits like banana or apricot to complete the flavour sensation.
Level:
Medium

Sand pastry with pistachio nuts

Ingredients: Sand pastry with pistachio nuts

  • 130 g
    egg yolks
  • 260 g
    sugar

Preparation: Sand pastry with pistachio nuts

Beat until the mixture turns white.

Ingredients: Sand pastry with pistachio nuts

  • 260 g
    salted butter
  • 10 g
    concentrated vanilla extract
  • 50 g
    honey
  • 100 g
    pistachio paste

Preparation: Sand pastry with pistachio nuts

Add and beat.

Ingredients: Sand pastry with pistachio nuts

  • 10 g
    baking powder
  • 400 g
    flour

Preparation: Sand pastry with pistachio nuts

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: White chocolate mousseline

  • 375 g
    milk
  • 1 pod(s)
    vanilla bean

Preparation: White chocolate mousseline

Heat.

Ingredients: White chocolate mousseline

  • 105 g
    egg yolks
  • 90 g
    granulated sugar
  • 33 g
    corn starch

Preparation: White chocolate mousseline

Mix and add to the milk. Bring to the consistency of a thin custard.

Ingredients: White chocolate mousseline

Preparation: White chocolate mousseline

Mix and pour the thin custard on top. Mix and allow to cool.

Ingredients: White chocolate mousseline

  • 500 g
    whipped cream

Preparation: White chocolate mousseline

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.