Servings: 12 Portions
Equipment
- Oven
- Sheet Tray
- Parchment Paper
- Sieve
- Hand or Stand Mixer
- Rubber Spatula
- Cooling Rack
- Food Processor
- Piping Bag
- Freezer
- Stovetop
- Mixing Bowl
- Saucepan
- Immersion Blender
- Container with lid (air-tight)
Ingredients
Pistachio Joconde
- 210 g Pistachio Flour
- 52 g Almond Flour
- 149 g Granulated Sugar
- 207 g Egg Whites
- 56 g Granulated Sugar
- 259 g Whole Eggs
- 56 g Coconut Oil (melted)
Pistachio & Honey Praline Insert
- 120 g Granulated Sugar
- 80 g Honey
- 400 g Roasted Pistachio
- 2 g Salt
True Gold Cashew Cremeux
- 625 g Coconut Cream 25%
- 625 g Cashew Milk
- 62 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 250 g Egg Yolks
- 100 g Granulated Sugar
- 120 g Cashew Paste
- 10 g Gelatin
Kadaifi
- 300 g Kadaifi
- 30 g Coconut Oil (melted)
Instructions
Pistachio Joconde
- Preheat oven to 200ºC/390℉. Prepare one full sheet tray with baking paper or a silpat.
- Sift dry ingredients (excluding sugar) into a bowl. Reserve.
- Whip Egg Whites to stiff peaks. Gradually adding the sugar after egg whites becomes a frothy texture.
- At the same time add whole eggs gradually to dry ingredients mixing well after each addition. Mix until smooth and light.
- Once egg whites have formed glossy firm peaks, add egg & nut flour mixture in 3 stages. Folding gently after each addition.
- Fold in melted oil and transfer to prepared sheet tray.
- Spread evenly onto the entire sheet tray.
- Bake at 200ºC for 8-10 minutes (depending on oven strength).Check for readiness (firm to touch)
- Once baked, remove carefully from sheet tray and cool on a rack. Set aside until ready to use.
Pistachio & Honey Praline Insert
- Make a caramel with sugar & honey.
- Pour over pistachio and allow to set.
- Break into smaller pieces and add to a food processor, then add salt. Blend to desired smoothness.
- Pipe into demi sphere molds and freeze until set.
- Un-mold and reserve in freezer until ready to use.
True Gold Cashew Cremeux
- Bring to a light simmer the cream & milk.
- At the same time combine 62 g deZaan Holland True Gold 20/22% Natural Cocoa Powder, egg yolks & sugar in a bowl to a smooth paste.
- Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture.
- Once combined, return to heat, and cook to 82°C/179°F. (Making a Crème Anglaise)
- Once to correct temperature, pour anglaise onto cashew paste & gelatin. Mix thoroughly with an immersion blender.
- Cool cremeux to 40°C/104°F, then pour ½ way into desired mold.
- Add praline insert & fill remaining space with cashew cremeux.Freeze overnight.
Kadaifi Crisp
- Gently pull apart some strings from the kadaifi.
- Form it into a circle creating a nest, and gently drizzle with butter.
- Bake at 160°C/320°F until golden brown.
- Remove from oven & cool down completely. Store in an air-tight container until ready to use.
Assembly
- Once all components have been made. Start by unmolding the cremeux.
- Prepare onto a glazing rack. Freeze.
- Place pistachio jaconde disc in the center of plate.
- Prepare neutral glaze & glaze cremeux.
- Place the glazed cremeux on top of the jaconde.
- Sprinkle crushed pistachios around the cremeux.
- Place one kadaifi nest on the top of the cremeux.
- Finish with a few droplets of honey & a single petal of flower.Enjoy!