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Pistachio Raspberries & Vanilla Entremet[Lv.Advanced]

This recipe is the result of brainstorming between my husband and me. It was overwhelming to choose between infinite flavors, shapes, recipes, and decorations. It took us a while to make a decision, but it was really satisfying to see the result of the combination of our ideas. The raspberries remind us of Europe and the pistachio of Tunisia.


My name is Asma, and I'm Tunisian. I'm a wife and a mother. I have a Ph.D. in Immunology. I used to live in France and recently moved to San Diego (California). I love making desserts to share with my friends and my family. What I enjoy in baking, is the infinite possibilities it offers when associating new tastes and textures, and also the freedom of creating new recipes. Baking for me is edible art.


Servings: 6 people.

Total Time : 2days 15hours.

Prep Time : 2 hours.

Cooking Time : 1 hour.

Other Time : Shelf 3days

Size of Container : 11.61 X 6.89 X 1.38 inch Joho Silicon Mold + Eclair 2.7 oz, 5.11" X.98" X.98" High finger cake silicone mold (silikomart)


INGREDIENTS


  • Fresh Raspberries

  • Agar Agar

  • Sugar

  • Milk

  • Egg

  • Sugar

  • Flour

  • Butter

  • Divide the cream equally

  • Vanilla extract to one half

  • Pistachio butter

  • Almond Flour

  • Flour

  • Melted Butter

  • Softened Butter

  • Cocoa Powder

  • White Velvet Spray


COOKER / TOOL

  • Silicone mold

★ TIP ★

In all my recipes I substitute Gelatine with Agar Agar Powder.


What is Entremet? 🇫🇷

It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. (Reference from : askchefdennis.com )



🥣 DIRECTION

Step 1. Raspberries Insert


2 cups Fresh Raspberries

1 tsp Agar Agar

4 Tbsp Sugar



1)

Cook the raspberries with the sugar and agar-agar till it simmers.


Step 2. Pistachio & Vanilla cream


2 ¼ cup Milk

2 Egg Yolks

8 Tbsp Sugar

5 Tbsp Flour

1 tsp Agar Agar Powder

1/3 cup. Butter

Divide the cream equally

1 Tbsp Vanilla extract to one half

2 Tbsp Pistachio butter to the other half



1)

Boil the milk and add a mixture of the egg yolks + sugar + flour and whisk till thickened. Add the butter and when the cream cools down, split it into two recipients. Add the pistachio to a half and vanilla to the other half. Whisk the heavy whipping cream and add half of it to each cream.


Step 3. Pistachio Financier


1/2 cup Egg whites

1 cup Almon flour

4 Tbsp Flour

1/2 cup Melted butter

8 Tbsp Sugar

2 Tbsp Pistachio butter


1) Mix all the ingredients and cook at 350℉ for 30 mins.

2) Mix all the ingredients, let it cool down for an hr and then give the required shape to the dough and cook for 20 mins at 350℉.


Step 4. Sablee Dough


1/4 cup Softened butter

3 Tbsp Almond flour

1/4 cup Sugar

1 tsp Salt

1 Egg

1 cup Flour

1/4 cup Cocoa powder


1)

Into a silicone mold, put the cream, and add the raspberries insert. And in the finger cake silicone mold put the cream and the financier cake. Freeze the molds for 6 hr and then assemble the different elements. Decorate with a white velvet spray.





♥︎

ENJOY! Your "Pistachio, Raspberries & Vanilla Entremet"

from Asma Ayari


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@vanilla.tonka

vanilla.tonka


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