Recipes
Heat the butter until nut brown*. Combine the icing sugar, ground almonds, flour and baking powder. Add the egg whites and then the room temperature butter. Fill the silicon moulds and sprinkle over the chocolate pearls. Bake in the oven at 200 °C (392°F) for 13 - 15 mn. Freeze then remove from mould.
*with the Elle & Vire® All Purpose Butter
Heat the sugar and water to 121 °C (250°F), add the pistachios and the granulated sugar then crystallize and caramelize, stirring constantly. Sprinkle over the powdered cocoa butter. Leave to cool.
Bring the cream* and the vanilla bean to the boil and reduce to 2/3 (200 g = 135 g). Heat the sugar and water to 121 °C (250°F), add the egg yolks and rapidly cool. When the mixture reaches 35 °C (95°F), add the reduced cream, the gelatine and then the whipped cream. Fill a half-sphere silicon mould, seal with a disc of financier and freeze.
*whipped
Infuse the tea in warm milk for 20 mn, strain through a china cap sieve and heat the egg yolks, cream, powdered milk and sugar to 85 °C (185°F) to make a crème anglaise. Strain through a china cap sieve and pour onto the milk chocolate. Rest for 24 hrs before using.
Heat the egg yolks, milk, cream, powdered milk, pistachio paste and sugar to 85 °C (185°F) to make a crème anglaise. Strain through a china cap sieve and cool. Rest for 24 hrs before using.
Heat the water, cream, sugar, glucose, powdered glucose and both chocolates to 103 °C (217°F), add the gelatine.
Insert the vanilla parfait into a half-sphere of chocolate ice cream. Freeze and place the half-sphere of vanilla parfait and chocolate ice cream into a half sphere of pistachio ice cream, then seal with a disc of financier. When frozen, cover with milk chocolate glaze and decorate.
