Recipe Apricot-Chocolate Finger

To prepare this dish

Ingredient list

Soft pistachio biscuit sponge

225 g egg whites
225 g fine sugar
green food colouring
yellow food colouring
90 g whole eggs
180 g egg yolks
75 g T55 flour
75 g ground pistachios
45 g Elle & Vire gourmet butter 82% fat

Apricot compote

760 g frozen apricot halves, cut into pieces
920 g apricot purée
3 vanilla pods
370 g sugar
15 g pectin NH
260 g apricots
18 g gelatine powder (200 Bloom)
108 g water for dissolving the gelatine

Milk chocolate mousse

60 g milk
75 g sugar
80 g egg yolks
70 g whole eggs
65 g Excellence whipping cream 35% fat
8 g gelatine (200 bloom)
48 g water for dissolving the gelatine
250 g milk chocolate 46%
50 g dark chocolate 63%
530 g Excellence whipping cream 35% fat

Sugar coated porridge oats

150 g oat flake
50 g water
100 g sugar

Milk chocolate and porridge oats mixture

1 kg milk chocolate couverture 46%
250 g cocoa butter
50 g grape seed oil

Sublime Cream

1000 g Sublime, Cream with Mascarpone
80 g sugar
1 vanilla pods

Decoration

apricot pieces

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Soft pistachio biscuit sponge

   Whisk the eggs whites, add the sugar and continue whisking until stiff. Add the green and yellow food colouring.

   Whisk the eggs and egg yolks in a separate mixer bowl.

   Combine the two mixtures and fold in the flour, ground pistachios and then the hot melted butter.

   Bake in the oven at 190°C (374°F) for approximately 10 mn.

2. 2

   Apricot compote

   Heat the frozen apricots and the apricot purée with the vanilla beans to 40°C (104°F). Add the pectin NH which has been dissolved with the sugar.

   Add the apricot pieces and bring to the boil. Add the dissolved gelatine. 

3. 3

   Milk chocolate mousse

   Bring the milk and sugar to the boil.

   Pour onto the egg yolks and eggs. Heat to 72°C (162°F). Filter then whisk until cool.

   Bring the cream (1) to the boil and add the dissolved gelatine, pour onto the melted chocolates.

   At 40°C (104°F), add the whipped cream (2) then the bombe mixture.  

4. 4

   Sugar coated porridge oats

   Heat the sugar and water to 117°C (243°F).

   Add the porridge oats and stir until evenly coated and the sugar has re-crystallized. Leave to cool.

5. 5

   Milk chocolate and porridge oats mixture

   Melt the milk couverture chocolate then add the melted cocoa butter, grape seed oil and sugar coated porridge oats. Crystallize at 33 °C (91°F).

6. 6

   Sublime Cream

   Whisk all the ingredients together. 

7. 7

   Assembly

   Spread the apricot compote onto the pistachio biscuit sponge and freeze.

   Spread the milk chocolate mousse into a 37x57 cm frame, add the apricot and biscuit sponge insert to assemble upside down.

   Freeze then cut into 13x2.5 cm fingers.

8. 8

   Decoration

   Spray with velvety milk chocolate (60% chocolate/40% cocoa butter)

   Dip the fingers into the porridge oats/milk chocolate mixture up to the level of the apricot purée. Use a small decorative nozzle to pipe on a wave of cream. Add a few dried apricot pieces. Finish with a strip of white and milk chocolate. 

   Chef's tip

   The porridge oats can be replaced by almonds or pistachios which go very well with apricot.

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A few words about the author…

Nicolas Boussin