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

150 g

butter
140 g

light brown sugar
60 g

egg yolks
150 g

flour
20 g

yeast
125 g

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.

135 g

cream
135 g

milk
50 g

Pistachio paste
60 g

caster sugar
90 g

egg yolks
27 g

gelatin

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

210 g

lemon curd
150 g

whole egg(s)
110 g

sugar
125 g

butter
30 g

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.

150 g

milk
150 g

cream
25 g

sugar
60 g

egg yolks
150 g

Callebaut Milk Chocolate - 823 - 5kg Block
250 g

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.