Pic’stachio

23 May 2017

Patisfrance
Specialty Patisserie Mixes
Non-dairy toppings
Passionata
Mimetic
Recipe
Festipak
Margarines & specialty fats

Colourful raspberry and pistachio bavarois

Ingredients

Tart dough

  • 450 g of Tegral Patacrout
  • 50 g of PatisFrance Pistachio powder
  • 200 g of Mimetic 32
  • 50 g of Eggs

Pistachio biscuit (1 tray 40/60)

  • 225 g of Puratos Tegral Biscuit
  • 80 g of PatisFrance Pistachio powder
  • 80 g of icing sugar
  • 225 g of white eggs
  • 30 g of water
  • 50 g of PatisFrance crushed pistachio
  • 30 g of icing sugar (to sprinkle on top)

Syrup

  • 250 g of water
  • 125 g of sugar
  • 9 g of classic raspberry
  •  

Pistachio bavaroise

  • 125 g of Festipak
  • 125 g of milk
  • 75 g of yolk
  • 5 g of gelatine
  • 130 g of PatisFrance Praline Pistache
  • 225 g of Passionata
  •  

Working Method

Tart dough

  1. Mix all ingredients together to make a dough.
  2. Roll it down to 3 mm.
  3. Shape the tart.
  4. Bake at 170°C for 12 to 15 min.

Pistachio biscuit (1 tray 40/60)

  1. Mix the 5 first ingredients for 8 min with a whisk at high speed in a planetary mixer.
  2. Spread 1200 g on a baking tray with baking paper.
  3. Sprinkle the top with crushed pistachio and finally with the icing sugar.
  4. Bake at 240°C for 3 to 4 min.

Syrup

  1. Mix all the ingredients together and bring to the boil.

Pistachio bavaroise

  1. Heat the Festipak, milk and egg yolk to 85°C
  2. Strain over the gelatine and Praline Pistache.
  3. Cool down to 30°C and fold in the lightly whipped Passionata.
  4. Mould into a silpat and freeze.
  5. Pipe the Topfil Raspberry into the baked tartshell.
  6. Soak the pistachio biscuit with the raspberry syrup and place the biscuit on top of the Topfil Raspberry.
  7. On top of the soaked biscuit, add the disc of frozen pistachio bavaroise.
  8. Finish with whipped Passionata cream.

Pic’stachio