Vanilla pistachio bavarois

A perfect marriage of bright colours and fresh flavours. That’s what you make with this cheerful pastry recipe. It yields a salted sablé Breton base, dressed with a layer of vanilla-flavoured panna cotta and a delightfully fruity pistachio bavarois. Finished off with a brightly coloured pistachio glaze, this joyful tartlet is a guaranteed eye-catcher in your display counter.
Level:
Medium

Salted Breton Shortbread

Ingredients: Salted Breton Shortbread

  • 258 g
    fresh butter
  • 8 g
    orange zest
  • 230 g
    caster sugar
  • 8 g
    salt

Preparation: Salted Breton Shortbread

Cream together.

Ingredients: Salted Breton Shortbread

  • 112 g
    Egg yolk

Preparation: Salted Breton Shortbread

Add gradually to previous mixture.

Ingredients: Salted Breton Shortbread

  • 349 g
    pastry flour
  • 35 g
    baking powder
  • 150 g
    CHD-GL-47X11

Preparation: Salted Breton Shortbread

Mix in and leave to rest in refrigerator. Roll out until 4 mm thick and cut out 8-cm diameter discs. Bake at 170°C for 12 to 15 minutes.

Vanilla-flavoured panna cotta

Ingredients: Vanilla-flavoured panna cotta

  • 70 g
    Whole milk

Preparation: Vanilla-flavoured panna cotta

Heat up.

Ingredients: Vanilla-flavoured panna cotta

  • 1 g
    Vanilla

Preparation: Vanilla-flavoured panna cotta

Infuse warm milk.

Ingredients: Vanilla-flavoured panna cotta

  • 59 g
    caster sugar

Preparation: Vanilla-flavoured panna cotta

Dissolve in warm milk.

Ingredients: Vanilla-flavoured panna cotta

  • 30 g
    gelatin mass

Preparation: Vanilla-flavoured panna cotta

Add.

Ingredients: Vanilla-flavoured panna cotta

  • 339 g
    35% cream

Preparation: Vanilla-flavoured panna cotta

Add.

Strain immediately and pour into silicon moulds. Add 3 deep-frozen raspberries. Freeze and unmould.

Pistachio bavarois

Ingredients: Pistachio bavarois

  • 177 g
    Whole milk
  • 192 g
    35% cream
  • 88 g
    egg yolks
  • 115 g
    caster sugar

Preparation: Pistachio bavarois

Make an anglaise.

Ingredients: Pistachio bavarois

  • 39 g
    gelatin mass
  • 94 g
    NPO-PI1

Preparation: Pistachio bavarois

Add to previous mixture.

Ingredients: Pistachio bavarois

  • 295 g
    35% cream

Preparation: Pistachio bavarois

Add at 30°C and apply immediately.

Pistachio glazing

Ingredients: Pistachio glazing

  • 106 g
    water
  • 215 g
    caster sugar
  • 215 g
    glucose syrup DE 40

Preparation: Pistachio glazing

Mix together and heat up to 105°C.

Ingredients: Pistachio glazing

Preparation: Pistachio glazing

Pour boiling mixture on top, leave to melt and emulsify with stick blender. Mix in 3/4 Power Flowers™ Spirulina F014760 and 1/4 Power Flowers™ Non-azo Yellow F012317. Leave to rest for 24 hours and apply at 30°C.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    CHM-GL-47U23S

Preparation: Finishing and presentation

Fill oval-shaped silikomart mould with a layer of pistachio bavarois, add a vanilla-flavoured panna cotta centre and finish with another layer of pistachio bavarois. Freeze, unmould and glaze. Place on salted Breton shortbread and decorate with ChocRocks™.