Ingredients
For
6
servings
900 g egg white
900 g sugar
650 g almond broyage 50%
600 g pistachio broyage 50%
200 g flour
100 g strawberries
100 g raspberry puree
25 g lime juice
250 g pectin sugar
5 g citric acid
12 g gelatine
200 g fresh raspberries
100 g sugar
15 g water
500 g lightly roasted pistachios
10 g rape seed oil
5 g fleur de sel
Preparation
Make a firm meringue with the egg whites and sugar, fold in the dry ingredients.
With a plain nozzle, pipe the dacquoise in trailed balls against the inside of 16 cm ø stainless steel circles, finally fill the bottom of the circles with a spiral of dacquoise.
Bake for 30 min at 190°C, open key.
After cooling, unmould the dacquoises with a sharp knife.
Prepare a jam with the strawberries, raspberry puree, lime juice and pectin sugar.
Bring to a boil and cook for 5 minutes.
Add the citric acid and soaked gelatine.
Leave it to cool in a tray.
Crush the fresh raspberries to release as little juice as possible and mix them with the jam.
Portion over the baked dacquoise.
Beat the eggs together with the yolks until fluffy, meanwhile boil the water together with the sugar and glucose to 121°C.
Pour the boiling syrup onto the fluffy egg batter. Allow the batter to beat cold, add the softened Crème Butter.
Make a composition of a few tablespoons of milk, the egg yolks, the cornstarch and the custard powder.
Meanwhile, bring the rest of the milk, along with the sugar and the scraped-out vanilla pod, to the boil.
Pour the previous composition into the boiling milk and let it thicken while stirring.
Mix in the Crème Butter, pour into a bowl and cover with cling film.
Caramelise the sugar with the water.
Incorporate the pistachios and let cool completely.
Cutter the pistachio caramel into a smooth praline along with the oil.
Finally, add the fleur de sel.
Mix together the butter cream, the creme patissière and the pistachio praline.
Whisk into a fluffy batter.
Assembly
Using a plain nozzle (#15), drench globs of mousseline cream on the raspberry compote and dacquoise base.
Place the cakes in the refrigerator for a moment and spray gun them with green pistolage (100 g white chocolate, 100 g cocoa butter, 5 g green food colouring, 2 g yellow food colouring).
Finishing touch
Richly top the piped cakes with fresh raspberries and finish with a decor of chocolate.
