Boeuf Wellington
Read more
Fantastik Strawberry Pistachio
Crack on and reproduce this beautiful glowing pie!
Fantastik strawberry pistachio
Ingrédients
- For 6 persons :
- 1 shortcrust pastry
- For the pistachio whipped cream :
- - 250 grams of liquid cream
- - 80 grams of white chocolate
- - 25 grams of pistachio paste
- - A pinch of salt
- For the pistachio biscuit :
- - 50 grams of icing sugar
- - 20 grams of pistachio powder
- - 6 grams of potato starch
- - 25 grams of fine powder
- - 5 grams egg yolk
- - 15 grams of pistachio paste
- - 2 egg whites
- - 20 grams of sugar
- - 40 grams of butter
- For the strawberry confit :
- - 200 grams of strawberry puree
- - 25 grams of glucose syrup
- - 2 grams of gelling agent for topping (pectin NH)
- For the caramelised pistachios :
- - 100 grams of water
- - 100 grams of sugar
- - 1 pinch of salt
- - 100 grams of pistachios
- - 20 grams of butter
- For dressage :
- - 1 tray of strawberries
Présentation
- 1Form the pistachio whipped cream the day before. To make your whipped cream, place your cream in a saucepan with a pinch of salt and bring to the boil. Finely chop the white chocolate and place it in a bowl with the pistachio paste. Once your cream is boiled, pour it into the bowl with the chocolate and the pistachio paste, mix it all together and leave it to cool overnight.
- 2Preheat the oven to 180°C. Place your shortbread tart in a pie dish and bake for 8 minutes.
- 3Make way for the pistachio biscuit! Sift the icing sugar, pistachio powder and potato starch into a bowl and mix. Add the egg yolk, 40 grams of egg whites only and the pistachio paste and mix with a whisk. Take the remaining egg whites and beat them with an electric mixer until stiff. Gently pour the egg whites into the bowl and finish by adding the melted butter. Once your biscuit preparation is complete, spread the pastry over your shortbread tart base.
- 4To make the strawberry confit, pour the strawberry puree, glucose and gelling agent into a saucepan. Mix and bring the mixture to the boil. Blend the mixture and keep in a cool place.
- 5You will need caramelised pistachios for the presentation. To do this, preheat the oven to 160°C. In a saucepan, bring the water and sugar to the boil to make a caramel. Add the pistachios and a pinch of salt. Spread the mixture on a baking tray and bake for 10 minutes. Once out of the oven, leave to cool and crush the half.
- 6Assembling the whipped cream: chill your preparation, whip the pistachio whipped cream with a whisk and place the preparation in a piping bag.
- 7Presentation: Take your tart (shortcrust pastry + pistachio biscuit), and using a piping bag, place dots of whipped cream on top. Pour in a few caramelised pistachios. Cut off the stems of the strawberries and rinse them. Cut the strawberries lengthwise and place half-strawberries as desired on the tart. Add your whole caramelised pistachios. Finally, sprinkle with icing sugar. Enjoy!
The Champagne Pannier Brut Rosé is a fresh and gourmet champagne that goes perfectly with strawberry-based desserts.
The fruity character of the Champagne and the aromas of red fruits will perfectly match the strawberries and will enhance them nicely, the pistachio will reinforce the round and unctuous side. Let yourself be tempted by this gourmet and summery association!
