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

Created by
  • Axel Sachem - Callebaut® Chocolate Ambassador Belgium

Sand pastry with pistachio nuts

Ingredients Preparation
  • 130g
    egg yolks
  • 260g
    sugar

Beat until the mixture turns white.

  • 260g
    salted butter
  • 10g
    concentrated vanilla extract
  • 50g
    honey
  • 100g
    pistachio paste

Add and beat.

  • 10g
    baking powder
  • 400g
    flour

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.

White chocolate mousseline

Ingredients Preparation
  • 375g
    milk
  • 1pod(s)
    vanilla bean

Heat.

  • 105g
    egg yolks
  • 90g
    granulated sugar
  • 33g
    corn starch

Mix and add to the milk. Bring to the consistency of a thin custard.

  • 190g
    CW2
  • 35g
    Cocoa butter

Mix and pour the thin custard on top. Mix and allow to cool.

  • 500g
    whipped cream

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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