White chocolate and pistachio fraisier

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

Recipe components

Used Callebaut products

Pistachio genoa bread

IngredientsPreparation

Emulsify in a Robot-Coupe®

  • 285g
    whole egg(s)
  • 180g
    egg yolks

Mix well and add very slowly to the nut paste

  • 600g
    egg white
  • 225g
    sugar

Beat egg whites until stiff and add the sugar. Fold in with the nut mixture.

  • 290g
    sifted flour

Add. 

Pour into 2 frames of 40 cm x 60 cm each and bake for 7 to 10 min. at 210°C (410°F)

Strawberry preserve

IngredientsPreparation
  • 500g
    strawberries
  • 400g
    sugar
  • 1piece(s)
    fresh lemon juice

Combine and cook until the preserve sets

Vanilla and white chocolate cream

IngredientsPreparation
  • 250g
    cream
  • 250g
    milk
  • 1pod(s)
    vanilla
  • 100g
    egg yolks
  • 90g
    sugar

Make a crème anglaise

Pour the crème anglaise over the chocolate and emulsify. Pour into a mixer and heat to 40°C (104°F)

  • 1spoon(s)
    softened butter

Add. 

Finishing and presentation

- Cut a few strawberries in cubes and mix with a bit of strawberry preserve.

- Put the strawberry cubes in a glass and cover with a pistachio sponge and white chocolate cream.

 

Tip: Use apricots or peaches instead of strawberries.