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:
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Medium
Sand pastry with pistachio nuts
Ingredients: Sand pastry with pistachio nuts
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130 gegg yolks
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260 gsugar
Preparation: Sand pastry with pistachio nuts
Beat until the mixture turns white.
Ingredients: Sand pastry with pistachio nuts
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260 gsalted butter
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10 gconcentrated vanilla extract
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50 ghoney
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100 gPistachio paste
Preparation: Sand pastry with pistachio nuts
Add and beat.
Ingredients: Sand pastry with pistachio nuts
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10 gbaking powder
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400 gflour
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
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375 gmilk
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1 pod(s)vanilla bean
Preparation: White chocolate mousseline
Heat.
Ingredients: White chocolate mousseline
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105 gegg yolks
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90 ggranulated sugar
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33 gcorn starch
Preparation: White chocolate mousseline
Mix and add to the milk. Bring to the consistency of a thin custard.
Ingredients: White chocolate mousseline
Preparation: White chocolate mousseline
Mix and pour the thin custard on top. Mix and allow to cool.
Ingredients: White chocolate mousseline
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500 gwhipped 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.
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