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White chocolate mousseline and pistachio financier

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.
Level:
Medium

Sand pastry with pistachio nuts

Ingredients: Sand pastry with pistachio nuts

  • 4.6 oz
    egg yolks
  • 9.2 oz
    sugar

Preparation: Sand pastry with pistachio nuts

Beat until the mixture turns white.

Ingredients: Sand pastry with pistachio nuts

  • 9.2 oz
    salted butter
  • 0.4 oz
    concentrated vanilla extract
  • 1.8 oz
    honey
  • 3.5 oz
    Pistachio paste

Preparation: Sand pastry with pistachio nuts

Add and beat.

Ingredients: Sand pastry with pistachio nuts

  • 0.4 oz
    baking powder
  • 14.1 oz
    flour

Preparation: Sand pastry with pistachio nuts

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: White chocolate mousseline

  • 13.2 oz
    milk
  • 1 pod(s)
    vanilla bean

Preparation: White chocolate mousseline

Heat.

Ingredients: White chocolate mousseline

  • 3.7 oz
    egg yolks
  • 3.2 oz
    granulated sugar
  • 1.2 oz
    corn starch

Preparation: White chocolate mousseline

Mix and add to the milk. Bring to the consistency of a thin custard.

Preparation: White chocolate mousseline

Mix and pour the thin custard on top. Mix and allow to cool.

Ingredients: White chocolate mousseline

  • 1.1 lb
    whipped cream

Preparation: White chocolate mousseline

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.