White chocolate and pistachio fraisier

Recipe

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Pistachio genoa bread

ingredients	preparation
675g NPN-AL2B 220g NPO-PI1	Emulsify in a Robot-Coupe®
285g whole egg(s) 180g egg yolks	Mix well and add very slowly to the nut paste
600g egg white 225g sugar	Beat egg whites until stiff and add the sugar. Fold in with the nut mixture.
290g sifted flour	Add.
Pour into 2 frames of 40 cm x 60 cm each and bake for 7 to 10 min. at 210°C (410°F)

Strawberry preserve

ingredients	preparation
500g strawberries 400g sugar 1/2piece(s) fresh lemon juice	Combine and cook until the preserve sets

Vanilla and white chocolate cream

ingredients	preparation
250g cream 250g milk 1pod(s) Vanilla 100g egg yolks 90g sugar	Make a crème anglaise
200g W3	Pour the crème anglaise over the chocolate and emulsify. Pour into a mixer and heat to 40°C (104°F)
1spoon(s) softened butter	Add.

Finishing and presentation

- Cut a few strawberries in cubes and mix with a bit of strawberry preserve.

- Put the strawberry cubes in a glass and cover with a pistachio sponge and white chocolate cream.

Tip: Use apricots or peaches instead of strawberries.

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