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:
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Medium
Salted Breton Shortbread
Ingredients: Salted Breton Shortbread
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258 gfresh butter
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8 gorange zest
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230 gcaster sugar
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8 gsalt
Preparation: Salted Breton Shortbread
Cream together.
Ingredients: Salted Breton Shortbread
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112 gEgg yolk
Preparation: Salted Breton Shortbread
Add gradually to previous mixture.
Ingredients: Salted Breton Shortbread
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349 gpastry flour
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35 gbaking powder
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150 gCHD-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
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70 gWhole milk
Preparation: Vanilla-flavoured panna cotta
Heat up.
Ingredients: Vanilla-flavoured panna cotta
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1 gVanilla
Preparation: Vanilla-flavoured panna cotta
Infuse warm milk.
Ingredients: Vanilla-flavoured panna cotta
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59 gcaster sugar
Preparation: Vanilla-flavoured panna cotta
Dissolve in warm milk.
Ingredients: Vanilla-flavoured panna cotta
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30 ggelatin mass
Preparation: Vanilla-flavoured panna cotta
Add.
Ingredients: Vanilla-flavoured panna cotta
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339 g35% 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
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177 gWhole milk
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192 g35% cream
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88 gegg yolks
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115 gcaster sugar
Preparation: Pistachio bavarois
Make an anglaise.
Ingredients: Pistachio bavarois
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39 ggelatin mass
Preparation: Pistachio bavarois
Add to previous mixture.
Ingredients: Pistachio bavarois
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295 g35% cream
Preparation: Pistachio bavarois
Add at 30°C and apply immediately.
Pistachio glazing
Ingredients: Pistachio glazing
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106 gwater
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215 gcaster sugar
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215 gglucose syrup DE 40
Preparation: Pistachio glazing
Mix together and heat up to 105°C.
Ingredients: Pistachio glazing
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140 gsweetened concentrated milk
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115 ggelatin mass
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
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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™.
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