Pistachio small cake – by Gael Etrillard

RASPBERRY, BEETROOT, DATE AND PISTACHIO SMALL CAKE

Chef Gael Etrillard gives us his recipe made in our silicone mould.

Preamble

Recipe for 24 cupcakes – MAE Ref. 002953
Would you like to make this recipe? Find the KOUGELHOPF mould and our various food grade silicone moulds

Recipe

Pistachio base : (total weight 328g)

Ingredients :

150g pistachio crumble base
12g cocoa butter
8g butter

Process:

Heat the cocoa butter to 45°C and add the butter.
Once the butter has melted, pour over the crumble and stir until the crumble is coated with fat.
Spread on a 0.5cm thick silicone mat and freeze.

Medjoul date paste: (total weight 333 g)

Ingredients:

140g Dates
3g Elastic gelling agent (Sosa)
30g cream (35% fat)
100g milk
60g Les Vergers Boiron pear purée

Process:

Thicken the milk and cream with a gelling elastic on the stove.
Pour into the food processor and add the dates, then the puree.
Emulsify for 3 minutes.

Pistachio mousse : (total weight 1520g)

Ingredients:

160g milk
220g of cream
60g pistachio paste (Sosa)
200g almond paste
120g egg yolks
60g gelatine mixture
700g cream (35% fat)

Process:

Put the milk, cream, almond paste and pistachio paste in a bowl.
Heat in the microwave to 50°C and leave to infuse for 45 minutes.
Blend with a hand blender until smooth and transfer to a saucepan.
Add the egg yolks and cook like an anglaise.
Remove from the heat and add the gelatine.
Mix again with the hand mixer and allow to cool to 22°C.
Fold in the whipped cream.

Raspberry and beetroot cream: (total weight 450 g)

Ingredients:

110g Les Vergers Boiron 100% raspberry puree.
90g beetroot puree
50g invert sugar
Gelcrem 20g (Sosa)

Process:

Put all the ingredients in the food processor and blend on speed 3500 for 2 mins.

Spray green mixture: (total weight 243g)

Ingredients:

140g cocoa butter
100g white chocolate
1g PCB yellow colouring powder
2g PCB green colouring powder

Process:

Melt cocoa butter and white chocolate at 45°C and add colouring.
Mix with a hand blender and spray at 31°C.

Method:

Using a 5cm diameter ring, put 8g of pistachio base per ring. Put in the freezer for 3 minutes.
Place the 10g of medjoul paste and keep the rest of the paste.
Spread the pistachio mousse in the moulds and place the rest of the medjoul paste on top.
Fill with more mousse and close with the pistachio base.
Turn out of the mould and spray.
Stuff the raspberry and beetroot into the hole.

Recipe proposed by Gaël Etrillard for Maé Innovation.