Recipe: Bavarios Mousse Pic'stachio

30 Jan 2018

Bakery
Patisserie

Ingredients

Tart dough

  • 450 g of Tegral Patacrout* (Patisserie mix)
  • 200 g of Mimetic 32* (Margarine)
  • 50 g of PatisFrance Pistachio powder*
  • 50 g of Eggs

Pistachio biscuits

  • 225 g of Tegral Biscuit* (Patisserie mix) 
  • 225 g of White eggs 
  • 80 g of PatisFrance Pistachio powder* 
  • 80 g of Icing sugar 
  • 50 g of PatisFrance crushed pistachio* 
  • 30 g of Water
  • 30 g of Icing sugar (to sprinkle on top)

Syrup

  • 250 g of Water
  • 125 g of Sugar
  • 9 g of Classic Raspberry* (Flavouring preparation)

Pistachio bavarois

  • 225 g of Passionata* (Non-dairy cream)
  • 130 g of PatisFrance Praline Pistache*
  • 125 g of Festipak* (Non-dairy cream)
  • 125 g of Milk
  • 75 g of Yolk
  • 5 g of Gelatine

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 biscuits

  1. Mix the Tegral Biscuit, PatisFrance Pistachio powder, icing sugar, white eggs and water 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 PatisFrance 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 bavarois

  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.
  9. Sprinkle the PatisFrance Pistachio powder on top.