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Par Pierre HERME
FOR THIS RECIPE
- Delicate marriage between pistachio and strawberry!
- Serves 6 to 8 people
1/ Pistachio dacquoise
- 115 g powdered blanched almonds
- 135 g icing sugar
- 25 g chopped pistachios
- 20 g coloured pistachio paste
- 5 egg whites (150 g)
- 50 g granulated sugar
Combine the icing sugar, powdered almonds and chopped pistachios. Beat the egg whites, then add the granulated sugar in three parts, mixing each time. Beat until you obtain a meringue that is quite malleable. Put the pistachio paste into a stainless-steel mixing bowl. Soften it by incorporating a small amount of beaten egg whites, using a whisk. Working by hand, combine the powdered ingredients with the softened pistachio paste. Do not beat, but fold in delicately. Use immediately.
2/ Forming and baking the pistachio dacquoise
Grease your ring (20 cm in diameter, 2 cm high) with well-creamed butter. Place on a baking tray lined with silicone paper. Line the inside of the ring with a strip of silicone paper (2 cm high). Using a pastry bag fitted with a smooth piping tip (No. 10 nozzle), fill the ring with dacquoise, starting in the centre and forming a spiral. Place balls of dacquoise, side by side, around the ring. Sprinkle with chopped pistachios, then icing sugar. Bake in a ventilated oven at 170°C for 30 to 35 minutes. Leave the evacuation trap of the oven open to prevent the dacquoise from swelling and collapsing right away due to the steam concentrated in the oven. The baked cake, if pressed lightly, should spring back at once; it should be delicately tender.
3/ Pastry cream
- 165 g whole milk, fresh
- 1/2 vanilla bean, split and scraped (vanilla from Madagascar)
- 2 egg yolks (40 g)
- 45 g granulated sugar
- 15 g cornstarch
- 5 g baker's flour
- 15 g sweet butter
Put the half of a vanilla bean in milk and boil. Let it steep for 20 minutes, then strain. Sift the flour and cornstarch together. In a stainless-steel mixing bowl, mix the egg yolks with the cornstarch, flour and sugar. Add milk to this mixture and pour into a saucepan. Bring the pastry cream to a boil. Cook for 5 minutes, stirring vigorously with a whisk, then add the butter. Remove to a pan lined with cling film. Let cool in the refrigerator.
4/ Italian meringue (1)
- 4 egg whites, fresh (125 g)
- 15 g granulated sugar
5/ Italian meringue (2)
- 250 g granulated sugar
- 75 g mineral water
Put the second-mentioned quantity of sugar in water and heat to 118°C. Beat the egg whites with the first-mentioned quantity of sugar until they form soft peaks. Pour the heated sugar in a trickle over the beaten egg whites. Keep beating to cool.
6/ Butter cream
- 35 g whole milk, fresh
- 1,5 egg yolks (30 g)
- 35 g granulated sugar
Combine the egg yolks with the sugar. Boil the milk and pour over this mixture. Pour into a saucepan and heat like a crème anglaise (light egg-custard cream) to 85°C (or until a spoon dipped into the mixture comes out coated with sauce). Pour into the bowl of an electric mixer fitted with an egg beater attachment. Beat at high speed to cool.
NB: Be careful – This preparation tends to stick to the saucepan during cooking and scorch.
7/ Butter cream (following)
- 70 g Italian meringue (follow the recipe given previously)
- 150 g butter at room temperature
Put the butter in the bowl of an electric mixer fitted with an egg beater attachment. Beat until frothy. Add the crème anglaise and beat. Incorporate the Italian meringue by hand. Use immediately.
8/ Pistachio mousseline cream
- 200 g butter cream
- 30 g coloured pistachio paste
- 45 g pastry cream
Using a whisk, beat the pastry cream until smooth. Put the butter cream in a stainless-steel mixing bowl; beat until frothy with a whisk, without heating it. Add the pistachio paste then the pastry cream and beat for a few moments.
9/ Assembly and finishing
Use a pastry bag fitted with a No. 10 tip to garnish the centre of the dacquoise with pistachio mousseline cream. Top with fresh raspberries or strawberry halves. With a pastry brush, delicately coat with a thin layer of strawberry or raspberry jam. Sprinkle with chopped pistachios.
10/ Storage and consumption
Refrigerate until serving. Serve on same day.
11/ Recommended beverages
Barsac, Sauternes, Matcha green tea from Japan.
OUR SMALL STEPS
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!
Congratulations to the 2 winners of the 2023 MOF: Gabriel LE QUANG and Pierre ROULLARD and congratulations to all the finalists for the remarkable work done.
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
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