It's the simple pleasures that provide most satisfaction.
As much as I can appreciate the hard work and skill that goes into a beautiful entremet (layered cake), on most days, I'll prefer the simple treats done well over complex desserts. A pistachio financier is one of my favourite desserts, so we have elevated it by including an apricot bake-stable fruit insert perfumed with vanilla, and a whipped ganache on top using Valrhona's white chocolate "Opalys," which is arguably the best white chocolate in the game with reduced sugar and increased milk powder, which gives it a well-balanced milky aroma that's not too sweet.
This dessert could be used as an afternoon tea option in a hotel, or just to impress your guests over a cup of coffee.
We hope you will enjoy this recipe, please tag us on social media @odaiosfoods if you attempt this recipe and want to share the results.
Pistachio Financier Base
Ground pistachios 100g
Cake flour 100g
Norohy vanilla paste 2g
Salt 2g
Sugar 250g
Sosa baking powder 5g
Butter 150g
Egg whites 250g
Method:
· Mix the ground pistachios, flour, vanilla, salt, sugar and baking powder together in a bowl.
· Carefully heat the butter to 130°C until golden brown.
· Place the egg whites in a food processor and slowly add the dry ingredients while mixing at medium speed, finish by adding the browned butter slowly.
· Rest in the fridge for 24 hours.
· Bake in the desired mould at 180°C for 12 minutes.
Bakestable Apricot Gel
Sosa gellan gum 3g
Sugar 50g
Adamance apricot purée 200g
Water 50g
Honey 40g Norohy vanilla paste 3g
Method:
· Mix the gellan gum with the sugar.
· Heat the purée with the water, honey and vanilla to 40°C.
· Add the gellan gum and sugar and bring to a boil.
· Immediately pour into a frame, lined with baking parchment or silpat.
· Cut in the desired size and place into the centre of the financier before baking.
Opalys Whipped Ganache
Base
Whole milk 540g
Potato starch 16g
Glucose DE60 50g
Recipe
Base 500g
Gelatine powder 220 bloom 6g
Water for gelatine 30g
Valrhona Opalys 250g
Pistachio praline 224g
Cocoa butter 72g
Method:
· Mix a small part of the milk with the potato starch, set aside.
· Heat the rest of the milk with the glucose to 85°C.
· Add a part of the the hot milk to the potato starch mix and mix well.
· Combine the 2 milk mixtures together again in a pot and bring to a boil.
· Add in the bloomed gelatine.
· Cool down to 70°C and scale the required amount of milk base.
· Slowly emulsify with the Opalys chocolate and praline paste.
· Add the cold cream and emulsify again.
· Leave in the fridge at 4°C for at least 12 hours.
· Whip to desired consistency.
Want to discover similar recipes and take part in a training with us? Book your spot in our next "Patisserie Foundations" 1-day course on 17th September 2024!