Pistachio, apricot and lemon pastry

Time for some great mediterranean flavours. Pistachio, apricots and lemon, all native to south Italy, create a wonderful harmony in this recipe. The vanilla milk chocolate bavarois creates a solid foundation against which all fruity flavours stand out nicely. This recipe requires some advanced pastry making skills.

Level:: Medium

5.3 oz

butter
4.9 oz

light brown sugar
2.1 oz

egg yolks
5.3 oz

flour
0.7 oz

yeast
4.4 oz

pistachio powder

Cream together the butter and sugar. Add the egg yolks and then the dry ingredients. Place the mixture in a rectangular mould using a piping bag, and decorate with apricot.

4.8 oz

cream
4.8 oz

milk
1.8 oz

Pistachio paste
2.1 oz

caster sugar
3.2 oz

egg yolks
1.0 oz

gelatin

Make a custard using the first five ingredients. Remove from the heat and add the gelatine. Pour into a mould and freeze.

7.4 oz

lemon curd
5.3 oz

whole egg(s)
3.9 oz

sugar
4.4 oz

butter
1.1 oz

gelatin

Boil the lemon curd. Add the eggs and sugar and bring to a boil. Remove from the heat and add the gelatine. Cut the butter into small cubes and using an electric mixer beat into the mixture.
Using a piping bag, apply a thin layer on top of the pistachio délice and freeze.

5.3 oz

milk
5.3 oz

cream
0.9 oz

sugar
2.1 oz

egg yolks
5.3 oz

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
8.8 oz

cream

Make a custard using the first four ingredients. Pour over the milk chocolate Callebaut 823. Chill and add the cream.

Place the sablé base in a rectangular mould, garnish with the vanilla milk bavarois. Position the pistachio lemon insert and cover with vanilla milk bavarois. Chill, remove from the mould and glaze. Decorate.