Elle & Vire Recipes
by Nicolas Boussin Executive Pastry Chef at La Maison de l'Excellence Savencia® Best Pastry Craftsman in France

Recipe Journey to the Orient

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For
8 persons
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To prepare this dish

Ingredient list
Pistachio biscuit sponge
670 g Elle & Vire all Purpose butter 82% fat
800 g almond powder
630 g icing sugar
120 g flour
1 kg eggs
380 g pistachio paste
Milk chocolate and hazelnut mixture
1 kg milk chocolate couverture 46%
250 g cocoa butter
50 g grape seed oil
150 g toasted chopped hazelnuts
50 g water
100 g sugar
Raspberry compote
500 g raspberry puree
500 g raspberry nibs
500 g sugar
30 g pectin NH
40 g lemon juice
Soft ganache
200 g Excellence whipping cream 35% fat
25 g glucose
25 g invert sugar
300 g milk chocolate couverture 40%
550 g Excellence whipping cream 35% fat
Assembly and presentation
pistachios
milk Chocolate garnish
Elle & Vire products used

The recipe,
step by step

  1. 1

    Pistachio biscuit sponge

    Mix the ingredients together in the order in which they appear in the ingredient list. Pour 1.750 kg into each of the 2 57 x 37 cm frames positioned on a Silpat® silicon mat and bake in a fan-assisted oven at 150°C for 30 mn. 

  2. 2

    Milk chocolate and hazelnut mixture

    Heat the sugar and water to 117°C. Add the toasted hazelnuts and stir until evenly coated and the sugar has re-crystallized. Leave to cool. Melt the milk chocolate couverture and add the melted cocoa butter, grape seed oil and sugared hazelnuts. Crystallize at 33°C. 

  3. 3

    Raspberry compote

    Heat the raspberry puree and pieces. Combine together 100 g of sugar with the pectin. Bring to the boil and add the remaining sugar. Cook for 5 mn and add the lemon juice. 

  4. 4

    Soft ganache

    Mix the first quantity of cream with the glucose and the inverted sugar, pour onto the chopped milk chocolate couverture and blend. Cool then add the remaining cream. Leave to crystallize overnight. Beat until of the desired consistency. 

  5. 5

    Assembly and presentation

    Slice the biscuit sponge horizontally into 2 layers. Position one piece of biscuit sponge in the frame, add 500 g of hot compote on top and cover with the second piece of biscuit sponge. Press down and then freeze. Cut 18.5 x 6.5 cm strips. Partially coat with the milk chocolate and hazelnut mixture. Decorate with the ganache, pistachios and thin strips of milk chocolate. 


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A few words about the author…

Nicolas Boussin

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