Ingredients
For
1
servings
200 g butter
245 g almond powder
190 g 10x sugar
302 g eggs
185 g pistachio paste
37 g feuilletine
37 g puff pastry baked
61 g milk chocolate
Preparation
Mix cream butter, almond powder, and 10x sugar. While mixing, add eggs very slowly. Pipe in a 16cm ring mould. Bake at 150c for 23-25min.
Melt all ingredients at 35c. After melting, spread 100g over the sponge and put in a chiller.
Cook sugar and glucose until turn caramel. Deglaze with warm cream, milk, and glucose until 140c. Cooldown to 70c, add sea salt, salt, and butter. Use burr mix to mix the ingredient. Keep it in the fridge and when need to use it, take it out at room temperature.
Mix sugar 2 with pectin and cold milk. Let it sit for 15 minutes. Caramelize sugar 1. Deglaze with water and add milk 1. Cooldown to 50c. Once cool down, add pectin mix, bring to boil, and cool down to 50c. Once set cast 200g over the sponge.
Cook milk, glucose, vanilla sugar, and yolks to 82c. Add gelatin and pistachio paste. Hand blend and let it cool to 25-30c. Fold into softly whipped cream and pour into an 18cm mould. Put the mould in a chiller.
Whip all ingredients until soft peak and pipe right away.
