Recipe of the month
3 x 10 cm square tartlets.
PISTACHIO SWEET PASTRY
- Butter 100 g
- Unrefined cane sugar 88 g
- Buckwheat flour 40 g
- Flour T55 76 g
- Fine semolina 18 g
- Ground pistachios 44 g
- Fine "fleur de sel" sea salt 2 g
- Vanilla 1 g
- Egg 36 g
Rub all ingredients together except the egg. Add the egg and smear to form homogenous dough. Line a perforated 10 cm square mould. Bake at 150°C.
- Sugar 26 g
- Sorbitol 2 g
- Fine "fleur de sel" sea salt as needed
- Water 10 g
- Whole pistachios, toasted 38 g
- Pure pistachio paste (Agriland) 15 g
- Flavoured pistachio paste (Agriland) 10 g
- Mycryo cocoa butter, softened 4 g
- White couverture chocolate 7 g
Cook the sugars, salt and water to 125°C. Add the hot toasted pistachios to the cooked sugar. Cook until candied and almost caramelized. Pour onto a tray to cool. Coarsely mix and chill in the freezer. Blend cold and no higher than 30°C; add the pistachio pastes. Add the cocoa butter and the tempered white couverture chocolate (31°C). Blend and then push through a drum sieve; pour into a container.
- Powdered gelatine 150 Bloom 4 g
- Water 21 g
Combine the gelatine and water over a bain-marie for the pistachio cream and pistachio Chantilly cream. Use the gelatine mass melted to 80°C.
- Pastry cream 180 g
- Pure pistachio paste (Agriland) 6 g
- Gelatine mass 9 g
- Whipping cream 120 g
Mix the hot pastry cream with the pistachio paste and melted gelatine mass. Cover with plastic wrap and refrigerate. Whip the cold pastry cream. Whip the cream. Incorporate the whipped cream into the pastry cream in two batches.
PISTACHIO CHANTILLY CREAM
- Whipping cream 260 g
- Sugar 25 g
- Pistachio paste 20 g
- Gelatine mass 16 g
- Mascarpone 130 g
Whisk all the ingredients together in a stand mixer. Ensure the cream is not too firm for piping.
- Chopped pistachios as needed
Pipe the pistachio praline into the pistachio sweet pastry square. Pipe the pistachio cream on top. Use a Saint Honoré tip to pipe the pistachio Chantilly cream on top. Decorate with chopped pistachios.
Recipe given by
École Le Cordon Bleu, Paris.
The idea of this tartlet is to come as close as possible to the original taste of pistachios.
The square shape gives the tartlet a modern and elegant look.
Pistachio flavours are the highlight: Pistachio praline gives great aromatic power; pistachio Chantilly cream provides a delicate length to mouth feel and the pistachio sweet pastry makes it appetising.
THE TECHNICAL STEP?
Piping the pistachio Chantilly cream is the most delicate technical step.
Do not overcook the pistachio praline, as this may produce a pronounced bitterness.