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

Used Callebaut products

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.