Ingredients:

Pate sucree:
500g AP flour, sifted
375g unsalted butter
175g sugar
75g blanched almond flour
75g 10x sugar
6g salt
100g whole eggs
1 van. Bean, scraped

Chocolate ganache:
225g 61% chocolate
225g cream
25g trimoline
10g liquid glucose
60g butter, soft
26g lemon juice

Salted caramel sauce:
50g sugar
200g cream
125g white chocolate
15g butter, soft
2g salt

Chocolate sauce:
300g sugar
300ml water
200g cream
125g cocoa pwdr

Candied pistachio powder:
Pistachios
Salt
sugar

Whipped crème fraiche:
Crème fraiche
10x sugar
1 van. bean

 

Method:
For pate sucree-
Butter, salt, van. seed and sugar together in the kitchen aid until just malleable. Add almond flour and 10x sugar and combine. Add eggs and flour, alternating ending on flour. Be careful not to overwork the dough. Wrap and refrigerate. Roll, portion and bake, blind, in a 350 degree oven until golden brown.

For ganache filling –
Heat cream, trimoline and glucose until it just reaches a boil. Pour over chocolate and stir to emulsify. Add softened butter and stir to melt and incorporate. Add lemon juice. Pour into shells and refrigerate to set.

For salted caramel sauce –
Mix sugar with a little water and cook in saucepan until it reaches a light caramel. Heat cream, and whisk into caramel. Pour over white chocolate and stir. Add softened butter and salt. Refrigerate.

For chocolate sauce –
Heat water and sugar to a boil. Pour over cocoa powder and whisk smooth. Place back on the heat and bring to a boil. Strain into ice bath and add cream. Refrigerate.

For candied pistachios-
Place pistachios, sugar, salt and a little water in a bowl. Stir and place over heat. Constantly stir with a wooden spoon. Be careful not to burn nuts. As the sugar melts, scrape onto sides to allow crystallization. When the sound of sand appears, remove from heat and continue stirring until it crystallizes fully. Cool and pulverize in a coffee grinder.

For whipped crème fraiche-
Whip crème fraiche, enough 10x to sweeten and the seeds from 1 vanilla bean until stiff. Refrigerate.

recipe courtesy Timothy Horst, pastrypros.com

Categories: Spotlight on Desserts
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