Vegan Pistacho and Berry Petits Gâteaux

An original recipe by Antonio Bachour, chef/owner, bachour Miami. recipe calculated for 10 gâteaux.

Vegan Pistacho and Berry Petits Gâteaux

An original recipe by Antonio Bachour, chef/owner, bachour Miami. recipe calculated for 10 gâteaux.

Ingredients

  • Rasperry Crunch
    • 130g - Corn flakes
    • 24g - Freeze-dried Raspberry Crispies
    • 60g - Éclat d'Or
    • 260g - Raspberry Inspiration
  • Vegan Pistachio Mousse
    • 280g - 100% Pistachio Paste
    • 7g - Natur Emul
    • 380g - Rice milk
    • 15g - Vegan Mousse Gelatin
    • 130g - Sugar
    • 40g - Inulin Cold
    • 150g - Water
    • 1g - Salt
    • 7,5g - Potatowhip
  • Strawberry Crémeux
    • 70g - Sugar
    • 15g - Inulin Hot
    • 2,5g - Natur Emul
    • 7g - Pectin NH
    • 350g - 100% Strawberry Purée
    • 60g - Coconut oil
  • Strawberry Jelly

Prepared by

  • Rasperry Crunch
    1. Combine the corn flaks, raspberry cripies and Éclat d'Or.
    2. Melt the Raspberry Insporation an dpour it over the dry mixture.
    3. Gently fold the mixture to throrougly coat the ingredients.
    4. Place a spoonful of the crunch in 6cm rund mold and press it 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 Gelatin and bring to a boil while stirring.
    3. Remove from the heat and pour the hot mixture over the pistachio paste mixture. Emulsify using an electric mixer.
    4. Combine the sugar and Inulin Cold.
    5. Using an electric mixer, beat the water, salt and Potatowhip together to medium peaks while gradually adding the sugar inulin mixture.
    6. Continue beating for 10 minutes on medium speed.
    7. Add the pistachio paste mixture to the meringue at 131-140ºF (55-60ºC), little by little, beating on medium-low speed for 1-2 minutes.
    8. Pipe the mousse into the 6cm round molds and freeze.
  • Strawberry Crémeux
    1. Combine the sugar, Inulin Hot, Natur Emul and Pectin NH and set aside.
    2. Heat the Strawberrt Purée to 104F (40ºC) and add the sugar mixture, little by little, while stirring constantly. Bring to a boil.
    3. Remove from the heat and let cool to 113ºF (45ºC).
    4. Add the coconut oil and emulsify using a blender.
    5. Refrigerate for 6 hours to ensure proper crystallization.
  • Strawberry Jelly
    1. Combine the Pro-Pannacotta Iota and sugar.
    2. Incorporate this mixture into the Strawberry Purée and bring to a boil.
    3. Pour the mixture into 18ml insert molds and freeze.
  • Assembly & Finishing
    1. Place the frozen Strawberry Jelly in the center of the frozen Vegan Pistachio Mousse.
    2. Pipe the Strawberry Crémeux around the jelly.
    3. Return to the freezer.
    4. Remove the frozen petits gâteaux and spray them with arm Absolu Cristal Neutral Glaze Valrhona.
    5. Place Raspberry Crispies on top.

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