7/31/2019 Dessert - Pistachio Bavoise

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Breteuil Pistachio bavaroise

Hot milk 1 litre

Gelatine leaves 15

Yolks 320g

Sugar 200g

Pate de pistache 80g

Kirsch 500ml

Whipped cream 800gMethod

1. Soak the gelatine in cold water.2. Beat the yolks and sugar together, pour over one third of the milk, return to the pan and stir

until the eggs cook at approximately 82C, remove from the heat, stir in the gelatine and pass

through a chinoise. Stir in the pate de pistach and kirsch and leave to cool.

3. Fold in the whipped cream.Chocolate praline

Roast hazelnuts 500g

Sugar 500g

Couverture white 250g

Paillete feuilletine - Crushed

wheat wafersMethod

1. Peel the roast hazelnuts.2. Boil the sugar with a little water to a light caramel.3. Stir in the hazelnuts and pour out onto a lightly oiled tray. Leave to cool.4. Grind the hazelnut praline to a smooth paste.5. Melt the white chocolate and stir in the praline and crushed wheat wafers. Stir until fully

combined.

Sugar Syrup

Sugar syrup 30B 500ml

Pate de pistache 100g

Kirsch 50mlMethod1. Boil the sugar syrup and remove from the heat.2. Stir in the pate de pistache and kirsh.3. Use syrup to soak the jaconde sponge.

Chocolate Jaconde 2 trays at 520g

Egg whites 12

Sugar 300g

Yolks 12

Flour 175gGround Almonds 100g

Cocoa 25g

7/31/2019 Dessert - Pistachio Bavoise

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Method

1. Whisk the egg whites to a soft peak then fold in 100g of the sugar a little at a time to make ameringue.

2. Take the remain 200g of sugar and whisk with the egg yolks to make a pate a bombe.3. Fold the two sets of egg together then fold in the flour, ground almonds and cocoa.4. Spread on trays and bake 200C for approximately 12 minutes.

Coffee buttercream

Butter 250g

Icing sugar 500g

Coffee essence To tasteMethod

1. Beat the butter until smooth and creamy.2. Beat in the icing sugar until fully incorporated and smooth.3. Carefully fold in the coffee essence until the correct colour, flavour and consistency has been

reached.

To Assemble.

1. Line the base of the ring with the chocolate jaconde and soak with the sugar syrup.2. Fill the mould half way with the pistachio mousse.3. Place a spoonful of the chocolate praline in the centre of the mousse.4. Cover with pistachio mousse until it reaches the top of the mould. Flatten off and leave to set.5. Scrape a thin layer of buttercream over the top of the mousse and using a comb scrape lines

across the top.

6. Chill/freeze and glaze with nappage.7. Once set demould the mousse and serve.

Coffee Cream

Chocolate praline

Syrup soaked jaconde

sponge

Pistachio mousse