Par Nicolas BERNARDÉ
FOR THIS RECIPE
- For one gâteau to serve 8 people
1/ Choux pastry
- Water: 120 g
- Whole milk: 120 g
- 125 g Grapeseed oil: 50 g
- Butter: 50 g
- Fine salt: 5 g
- Flour: 160 g
- Eggs: 4
- Flaked almonds: As required
In a saucepan, heat the water, milk, butter, salt and sugar. When the mixture is boiling, remove from the heat and tip in the flour in one go. Mix.
Cook, stirring continuously, until the dough is smooth and forms into a ball.
Turn into the bowl of a stand mixer; mix with the flat beater to remove the moisture.
Gradually incorporate the eggs.
Put into a piping bag with a no. 11 plain nozzle.
Pipe a crown and some éclairs onto a tray lined with baking parchment.
Sprinkle with flaked almonds.
Bake for 40 minutes at 160 °C.
2/ Crème pâtissière
- Whole milk: 250 g
- Butter: 25 g
- Eggs: 2
- Egg yolks: 20 g
- Custard powder: 25 g
- Sugar: 55 g
- Salt: 1 g
In a saucepan, bring the milk, vanilla (split in 2), butter and half the sugar to the boil.
Beat together the eggs, egg yolks, remaining sugar and custard powder until pale.
Slacken the mixture with the hot milk, then trickle into the saucepan, stirring constantly with the whisk.
Bring the mixture to a full boil.
Pour out onto a deep baking tray, cover with film and set aside in the refrigerator. Use when properly cold.
3/ Pistachio crème mousseline
- Crème pâtissière
- Bronte pistachio paste: 200 g
- Butter: 200 g
In the bowl of a stand mixer, use the flat beater to whip up the softened butter and pistachio paste.
Incorporate the chilled crème pâtissière in one go.
Put the pistachio crème mousseline into a piping bag with a PF16 nozzle. Use straight away.
4/ Raspberry compotée
- Fresh raspberries: 115 g
- Caster sugar: 15 g
- Pectin NH: 2 g
- Glucose syrup: 15 g
- 25 g trimoline (or acacia honey): 8 g
Put the raspberries in a saucepan. Mix together the caster sugar and pectin, before incorporating them into the raspberries. Bring to the boil. Incorporate the glucose and trimoline (warmed beforehand). Bring to the boil. Pour the mixture into hemispherical moulds 3 cm in diameter. Set aside in the freezer.
5/ Pistachio praline
- Sugar: 100 g
- Water: 25 g
- Glucose: 35 g
- Vanilla: 1 pod
- Bronte pistachio: 150 g
- Salt: 2 g
Boil together the water and sugar. Once boiling, add the glucose and heat to 165 °C.
Roast the pistachios in a fan oven at 160 °C for five minutes.
Tip the hot pistachios with the fine salt and vanilla into the cooked sugar. Heat to 180 °C.
Pour out onto a tray lined with baking parchment. Leave to cool. Mix.
6/ Pistachio praline croustillant
- Milk chocolate: 35 g
- Pistachio praline: 80 g
- Butter: 15 g
- Feuilletine: 40 g
Melt the chocolate in a saucepan over a bain marie, until it reaches a temperature of 45 °C. Add the butter.
Mix the melted chocolate with the praline.
Gently incorporate the feuilletine.
7/ Assembly and finishing touches
Slice the crown horizontally into two circles, and the halve the éclairs width-ways. Fill the crown with pistachio praline croustillant and fill the éclairs with raspberry compotée.
Arrange the éclairs on their edges on top of the praline croustillant. Pipe on the pistachio crème mousseline.
Place the top section of the crown on top. Decorate with pistachios.
OUR SMALL STEPS
Temperatures are getting colder, which means the arrival of chestnuts in the windows of our pastry chefs! Many chefs propose their versions of Mont-Blanc, where the chestnut cream always rubs shoulders with whipped cream and meringue.
At the end of the year, the chocolate factory is invited on Netflix, with a new show featuring Amaury Guichon, his spectacular technical know-how and 8 professional candidates in competition. Season 1 of A l'Ecole du Chocolat will be available on November 26, 2021!
Advent calendars are now available from most of your artisans: in limited editions, it seems you have to order them to be sure to have them, this year even more than the others!