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

4.6 oz

egg yolks
9.2 oz

sugar

Beat until the mixture turns white.

9.2 oz

salted butter
0.4 oz

concentrated vanilla extract
1.8 oz

honey
3.5 oz

Pistachio paste

Add and beat.

0.4 oz

baking powder
14.1 oz

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.

13.2 oz

milk
1 pod(s)

vanilla bean

Heat.

3.7 oz

egg yolks
3.2 oz

granulated sugar
1.2 oz

corn starch

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

6.7 oz

Callebaut White Chocolate - CW2 - 5kg Block
1.2 oz

Callebaut Cocoa - Cocoa Butter - 4kg Callets

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

1.1 lb

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.