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

130 g

egg yolks
260 g

sugar

Beat until the mixture turns white.

260 g

salted butter
10 g

concentrated vanilla extract
50 g

honey
100 g

Pistachio paste

Add and beat.

10 g

baking powder
400 g

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.

375 g

milk
1 pod(s)

vanilla bean

Heat.

105 g

egg yolks
90 g

granulated sugar
33 g

corn starch

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

190 g

Callebaut CW2
35 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

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

500 g

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.