Pistachio dessert recipe by Chef Gaël Etrillard - Maé innovation
Chef GAEL ETRILLARD shares with us a pistachio and raspberry dessert recipe! Discover it exclusively here!
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Cooking tools:
- Food processor
- Hand mixer
- Cake ring
- Candy mold
- Piping bag
- Instant-read thermometer
- Kitchen scale
- Spray gun
- Silicone baking mat
- Microwave
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Whisk
- Freezer
- Chef's knife
- Offset spatula
Ingredients
- 150g pistachio base crumble
- 12g cocoa butter
- 8g butter
- 140g dates
- 3g gelling elastic (Sosa)
- 30g cream (35% fat)
- 100g milk
- 60g pear purée (Les Vergers Boiron)
- 160g milk
- 220g cream
- 60g pistachio paste (Sosa)
- 200g almond paste
- 120g egg yolks
- 60g gelatin mixture
- 700g cream (35% fat)
- 110g 100% raspberry purée (Les Vergers Boiron)
- 90g beetroot purée
- 50g inverted sugar
- 20g Gelcrem (Sosa)
- 140g cocoa butter
- 100g white chocolate
- 1g yellow PCB coloring powder
- 2g green PCB coloring powder
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