White chocolate mousseline and pistachio financier
White chocolate is a wonderful tastemaker for spring and summer desserts. In this recipe, our chefs created a light and flavoursome mousse. They combined it with a pistachio financier for the lovely bite and dense texture. You can add fruits like banana or apricot to complete the flavour sensation.
Recipe
Products
Sand pastry with pistachio nuts
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Beat until the mixture turns white. |
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Add and beat. |
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Sift together and blend in. Knead to achieve a homogeneous batter. |
Fill the Demarle Flexipan moulds (ref. 1054) with a pastry bag equipped with an 8 mm-diameter tip. Bake for 18 to 20 minutes at 160°C. |
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White chocolate mousseline
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Heat. |
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Mix and add to the milk. Bring to the consistency of a thin custard. |
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Mix and pour the thin custard on top. Mix and allow to cool. |
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Blend in 40%. |
Use a pastry bag to make a quenelle or spiral out of the white chocolate mousseline. Decorate with an apricot (or banana) baked in butter and a few vanilla pods. Finish with white chocolate decoration and a few leaves of mint. |
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