Pistachio, apricot and lemon pastry

Created by

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

Time for some great mediterranean flavours. Pistachio, apricots and lemon, all native to south Italy, create a wonderful harmony in this recipe. The vanilla milk chocolate bavarois creates a solid foundation against which all fruity flavours stand out nicely. This recipe requires some advanced pastry making skills.

Pistachio, apricot and lemon pastry

Recipe components

Callebaut® ingredients

Pistachio and apricot sablé

IngredientsPreparation
  • 150g
    butter
  • 140g
    light brown sugar
  • 60g
    egg yolks
  • 150g
    flour
  • 20g
    yeast
  • 125g
    pistachio powder

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

IngredientsPreparation
  • 135g
    cream
  • 135g
    milk
  • 50g
    pistachio paste
  • 60g
    caster sugar
  • 90g
    egg yolks
  • 27g
    gelatin

Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze.

Lemon cream

IngredientsPreparation
  • 210g
    lemon curd
  • 150g
    whole egg(s)
  • 110g
    sugar
  • 125g
    butter
  • 30g
    gelatin

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 and milk chocolate bavarian

IngredientsPreparation

Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823. 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.