Vanilla pistachio bavarois

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

A perfect marriage of bright colours and fresh flavours. That’s what you make with this cheerful pastry recipe. It yields a salted sablé Breton base, dressed with a layer of vanilla-flavoured panna cotta and a delightfully fruity pistachio bavarois. Finished off with a brightly coloured pistachio glaze, this joyful tartlet is a guaranteed eye-catcher in your display counter.

Vanilla pistachio bavarois

Recipe components

Salted Breton Shortbread

IngredientsPreparation
  • 258g
    fresh butter
  • 8g
    orange zest
  • 230g
    caster sugar
  • 8g
    salt

Cream together.

  • 112g
    Egg yolk

Add gradually to previous mixture.

Mix in and leave to rest in refrigerator. Roll out until 4 mm thick and cut out 8-cm diameter discs. Bake at 170°C for 12 to 15 minutes.

Vanilla-flavoured panna cotta

IngredientsPreparation
  • 70g
    whole milk

Heat up.

  • 1g
    vanilla

Infuse warm milk.

  • 59g
    caster sugar

Dissolve in warm milk.

  • 30g
    gelatin mass

Add.

  • 339g
    35% cream

Add.

Strain immediately and pour into silicon moulds. Add 3 deep-frozen raspberries. Freeze and unmould.

Pistachio bavarois

IngredientsPreparation
  • 177g
    whole milk
  • 192g
    35% cream
  • 88g
    egg yolks
  • 115g
    caster sugar

Make an anglaise.

Add to previous mixture.

  • 295g
    35% cream

Add at 30°C and apply immediately.

Pistachio glazing

IngredientsPreparation
  • 106g
    water
  • 215g
    caster sugar
  • 215g
    glucose syrup DE 40

Mix together and heat up to 105°C.

Pour boiling mixture on top, leave to melt and emulsify with stick blender. Mix in 3/4 Power Flowers™ Spirulina F014760 and 1/4 Power Flowers™ Non-azo Yellow F012317. Leave to rest for 24 hours and apply at 30°C.

Finishing and presentation

IngredientsPreparation

Fill oval-shaped silikomart mould with a layer of pistachio bavarois, add a vanilla-flavoured panna cotta centre and finish with another layer of pistachio bavarois. Freeze, unmould and glaze. Place on salted Breton shortbread and decorate with ChocRocks™.