Pistachio dessert recipe by Chef Gaël Etrillard

The chef Gaël Etrillard shares an exclusive recipe for a dessert with delicious flavors of raspberry, beetroot, and pistachio.

Recipe for 24 small cakes – MAE Ref. 002953
Want to make this recipe? Find the silicone kougelhopf mould with 24 cavities – 91 ml

Step 1: Pistachio Base (Total Weight: 328g)

Ingredients:

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

Method:

Melt the cocoa butter at 45°C and add the butter.
Once the butter is melted, pour over the crumble and mix until the crumble is coated with fat.
Spread on a silicone mat to a 0.5 cm thickness and freeze.

Step 2: Medjoul Date Paste (Total Weight: 333g)

Ingredients:

• 140g dates
• 3g gelling elastic (Sosa)
• 30g cream (35% fat)
• 100g milk
• 60g pear purée (Les Vergers Boiron)

Method:

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

Step 3: Pistachio Mousse (Total Weight: 1520g)

Ingredients:

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

Method:

Combine the milk, cream, almond paste, and pistachio paste in a bowl.
Heat in the microwave to 50°C and let infuse for 45 minutes.
Blend with a hand mixer until smooth, then transfer to a saucepan.
Add the egg yolks and cook like a custard.
Remove from heat and add the gelatin.
Blend again with the hand mixer and let cool to 22°C.
Fold in the whipped cream.

Step 4: Raspberry & Beetroot Cream (Total Weight: 450g)

Ingredients:

• 110g 100% raspberry purée (Les Vergers Boiron)
• 90g beetroot purée
• 50g inverted sugar
• 20g Gelcrem (Sosa)

Method:

Place all ingredients in the food processor and blend at 3500 rpm for 2 minutes.

Step 5: Green Spray Mixture (Total Weight: 243g)

Ingredients:

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

Method:

Melt the cocoa butter and white chocolate at 45°C, then add the coloring.
Blend with a hand mixer and spray at 31°C.

Assembly:

Using a 5 cm diameter ring, place 8g of pistachio base per ring. Freeze for 3 minutes.
Add 10g of Medjoul date paste and set aside the remaining paste.
Pipe the pistachio mousse into the molds and add the remaining date paste.
Fill again with mousse and seal with the pistachio base.
Unmold and spray.
Pipe the raspberry and beetroot cream into the hole.

Ingredients

Equipment and ustensils

• Silicone Kougelhopf Mould 24 Cavities – 91 ml

Recipe steps

• Step 1: Pistachio Base

• Step 2: Medjoul Date Paste

• Step 3: Pistachio Mousse

• Step 4: Raspberry and Beetroot Cream

• Step 5: Spraying the Green Mixture

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