White chocolate mousseline and pistachio financier

Created by

Axel Sachem - Callebaut® Chocolate Ambassador Belgium

level 2

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.

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White chocolate mousseline and pistachio financier

Recipe components

Callebaut® ingredients

Sand pastry with pistachio nuts

Ingredients	Preparation
130g egg yolks 260g sugar	Beat until the mixture turns white.
260g salted butter 10g concentrated vanilla extract 50g honey 100g pistachio paste	Add and beat.
10g baking powder 400g flour	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	Preparation
375g milk 1pod(s) vanilla bean	Heat.
105g egg yolks 90g granulated sugar 33g corn starch	Mix and add to the milk. Bring to the consistency of a thin custard.
190g Callebaut - Finest Belgian White Chocolate - Recipe N° White Chocolate - CW2 - 5kg Block 35g Callebaut - Cocoa Butter - Cocoa - Cocoa Butter - 4kg Callets	Mix and pour the thin custard on top. Mix and allow to cool.
500g whipped cream	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.