Pistachio and raspberry success composed of
– pistachio dacquoise biscuit,
– pistachio praline custard,
– raspberries.
Equipment used
– Baking tray
– Ancel gelatine (240 bloom)
– Piping bags
– Plain nozzle
Ingredients
Pistachio praline
✔200g pistachios
✔100g caster sugar
Pistachio Dacquoise
✔100 g caster sugar
✔90 g ground pistachios
✔30 g ground almonds
✔150 g egg whites
✔75 g caster sugar
Pistachio praline butter cream
✔3 egg yolks
✔150 g caster sugar
✔60 g water
✔180 g softened butter
✔100 g praline
The recipe
Pistachio praline
✔200g pistachios
✔100g caster sugar
Spread the pistachios on a baking tray and bake at 150°C for 15 minutes. Place the caster sugar in a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pistachios and the chopped caramel in the bowl of a food processor and blend until you have a praline.
Pistachio Dacquoise
✔100 g icing sugar
✔90 g ground pistachios
✔30 g ground almonds
✔150 g egg whites
✔75 g caster sugar
Preheat the oven to 180°C. Sift together the ground almonds, ground pistachios and icing sugar. In another bowl, whisk the egg whites until stiff, gradually adding the caster sugar. Gently fold in the dry ingredients. Pipe onto a baking tray using a piping bag fitted with a plain nozzle.
Sprinkle with some chopped pistachios and bake in the oven for 12 minutes.
Pistachio praline butter cream
✔3 egg yolks
✔150 g caster sugar
✔60 g water
✔180 g softened butter
✔100 g praline
Pour the water and caster sugar into a saucepan and heat to 121°C. Place the egg yolks in the bowl of a food mixer and begin whisking when the syrup reaches 115°C. When the syrup reaches 121°C, pour it over the egg yolks and whisk until cooled.
Once the mixture has cooled, gradually add the softened butter, cut into pieces, whilst stirring at low speed. The butter should be at the same temperature.
Finally, add the pistachio praline and mix.
Assemble the dessert
Place your first dacquoise biscuit on your serving plate.
Arrange the raspberries on top.
Pipe the buttercream around the raspberries using a plain piping nozzle.
Place the second dacquoise biscuit (the one covered with chopped pistachios) on top.
Chill for at least 3 hours. The butter will harden again.
I served my dessert with a raspberry salad.
