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Vegan Petits Gâteaux with Pistachio and Berries

An original recipe by Antonio Bachour, chef and owner of Bachour Miami. Recipe calculated for 10 cakes.

Vegan Petits Gâteaux with Pistachio and Berries

An original recipe by Antonio Bachour, chef and owner of Bachour Miami. Recipe calculated for 10 cakes.

Ingredients

Raspberry crisp
- 130g -
  Corn flakes
- 24g - Raspberry crispy
- 60g -
  Éclat d’Or
- 260g -
  Raspberry Inspiration
Vegan pistachio mousse
- 280g - Pistachio Paste
- 7g - Natur Emul
- 380g -
  Rice milk
- 15g - Vegan Mousse Gelatine
- 130g -
  Sugar
- 40g - Cold inulin
- 150g -
  Water
- 1g -
  Salt
- 7,5g - Potatowhip
Strawberry crémeux
- 70g -
  Sugar
- 15g - Hot inulin
- 2,5g - Natur Emul
- 7g - Fruit NH Pectin
- 350g -
  100% Strawberry Puree
- 60g -
  Coconut oil
Strawberry jelly
- 2,7g - Pro-Pannacotta Iota
- 30g -
  Sugar
- 300g -
  Strawberry Puree

Prepared by

Raspberry crisp
1. Combine cornflakes, raspberry crypies and Éclat d'Or.
2. Melt the Raspberry Inspiration and pour it over the dry mixture.
3. Gently fold the mixture to completely cover the ingredients.
4. Place a spoonful of the crisp in a 6cm round mold and press down.
Vegan pistachio mousse
1. In a bowl, combine the pistachio paste and Natur Emul
2. In a saucepan combine the rice milk with the Vegan Mousse Gelatine and bring to a boil while stirring.
3. Remove from the heat and pour the hot mixture over the pistachio paste mixture. Emulsify with an electric mixer.
4. Combine sugar and Inulin in cold.
5. Using an electric mixer, beat the water, salt, and Potatowhip until medium peaks form, gradually adding the sugar and inulin mixture.
6. Continue beating for 10 minutes at medium speed.
7. Add the pistachio paste mixture to the meringue at 55-60ºC, a little at a time, beating at medium-low speed for 1-2 minutes.
8. Place the mousse in 6 cm round molds and freeze.
Strawberry crémeux
1. Combine sugar, Inulin Hot, Natur Emul and Pectin NH and set aside.
2. Heat the Strawberry Puree to 40ºC and add the sugar mixture, little by little, stirring constantly. Bring to a boil.
3. Remove from heat and allow to cool to 113ºF (45ºC).
4. Add the coconut oil and emulsify with a blender.
5. Refrigerate for 6 hours to ensure adequate crystallization.
Strawberry jelly
1. Combine Pro-Pannacotta Iota and sugar.
2. Add this mixture to the Strawberry Puree and bring to a boil.
3. Pour the mixture into 18 ml insert molds and freeze.
Assembly and finishing
1. Place the frozen strawberry jelly in the center of the frozen vegan pistachio mousse.
2. Place the Strawberry Crémeux around the jelly.
3. Return to freezer.
4. Remove the frozen petits gâteaux and spray them with Valrhona Neutral Glazed Absolu Cristal Glaze.
5. Place the Raspberry Crispies on top.