PISTACHE CHERI

PISTACHE CHERI

Karim Bourgi
PARTNER OF THE MASTERCLASS

The mastermind behind KAYU, CALLA, and OPPA is bringing his incredible talent to our kitchen! Known for his bold flavour fusions, he seamlessly blends French classics with Eastern influences, creating pastries that are nothing short of extraordinary

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DISCOVER THE BRAND

"76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions" 

Alain Boiron ~ Managing Director

Number 1 World leader in professional frozen fruit purees, les Vergers Boiron purees are made from a strict selection of perfectly ripe and GMO-free fruits from the best locations worldwide. The flavour experts assemble these fruits using techniques inherited from the champagne industry, and their know-how guarantees consistent taste, colour and texture.

The purees have no added sugar, providing you nothing but fruit. No colouring, preservative, filler or thickener is added to the puree in order to have a product as pure as possible. No more washing, peeling, deseeding, blending and waste. Save labour, time and control your costs.

Recipe Breakdown

01

PISTACHIO CRISP

INGREDIENTSUNIT(g)
Pistachio streusel225g
Eclat d’or130g
Veliche Gourmet Cocoa butter95g
Sea salt3g
Chopped pistachio45g
  1. Prepare and bake the pistachio streusel.
  2. Lightly toast the pistachios at 150°C for approximately 10 minutes, then chop them irregularly.
  3. Mix the streusel with Éclat d’Or (crispy flakes), pistachios, fleur de sel, and melted cocoa butter.

02

STREUSEL PISTACHIO

INGREDIENTSUNIT(g)
Pistachio nibs65g
Sugar65g
Plain flour65g
Corman Butter 82%65g
  1. Grind the pistachios into a fine powder.
  2. Mix the powdered ingredients with the cold cubed butter using a whisk.
  3. Pass the cold dough through a 4 mm grid or a tool to obtain evenly sized granules.
  4. Keep refrigerated or frozen until baking.
  5. Bake at 150°/160°C with the oven door slightly open until golden brown.

03

MORELLO CHERRY CONFIT

INGREDIENTSUNIT(g)
Les Vergers Boiron Morello Cherry puree 100%280g
Dawn Foods Glucose DE35/4070g
Ingredium Pectin NH7g
Sugar70g
  1. Heat the puree and the glucose to 40ºC.
  2. Add the premixed sugar and pectin.
  3. Bring to a boil.
  4. Cool down and reserve.

04

NAMELAKA PRALINÉ PISTACHE

INGREDIENTSUNIT(g)
Milk full fat160g
Dawn Foods Glucose DE35/408g
Gelita Gelatine mass24g
Praliné pistache240g
Veliche Gourmet Cocoa butter70g
Pure cream 35%320g
  1. Heat the milk together with the glucose.
  2. Add the gelatin mass.
  3. Gradually pour the mixture over the pistachio praline and melted cocoa butter.
  4. Blend to perfect the emulsion.
  5. Add the cold liquid cream.
  6. Allow to crystallize, ideally for 12 hours.

05

CHANTILLY PRALINÉ PISTACHE

INGREDIENTSUNIT(g)
Gelita Gelatine mass18g
Milk full fat55g
Praliné pistache190g
Pure cream 35%385g
  1. Hydrate the powdered gelatin with the hydration water.
  2. Heat the milk and then incorporate the hydrated gelatin.
  3. Gradually pour the hot mixture over the praline.
  4. Blend to achieve the perfect emulsion.
  5. Ensure the ganache is at 35°C, then gently fold in the whipped cream using a spatula until light and airy.

06

NEUTRAL MIRROR GLAZE

INGREDIENTSUNIT(g)
Mirror Glaze455g
Water45g

Boil together and spray the cake when the mix reach 80ºC.

07

MONTAGE

  1. Prepare the pistachio namelaka, sour cherry confit, and pistachio crunch.
  2. Use the crunch to coat the edges of the molds, leaving a space free in the center.
  3. Freeze.
  4. Make discs 4 cm in diameter.
  5. Using a piping bag with a plain nozzle, pipe small drops of namelaka in the center (approximately 8 g).
  6. Freeze.
  7. Cut the sour cherry confit into small cubes, place around 8 g between the namelaka drops, and add some halved sour cherries. Freeze.
  8. Prepare the chantilly mousse and immediately pour 25 g into each petit gâteau mold.
  9. Place the crunch disc on top.
  10. Unmold the petits gâteaux.
  11. Whip the remaining namelaka and, using a piping bag with a size 17 nozzle, pipe a ball directly on top of the cake.
  12. With a warm semi-rounded spoon, carve out holes in the center of the namelaka ball.
  13. Freeze.
  14. Spray the cakes with a neutral glaze using a spray gun.
  15. Decorate with a cherry coated in a lightly colored natural red glaze.

Ingredients

INGREDIENTSUNIT(g)
Pistachio streusel225g
Eclat d’or130g
Veliche Gourmet Cocoa butter95g
Sea salt3g
Chopped pistachio45g

Assembly

  1. Prepare and bake the pistachio streusel.
  2. Lightly toast the pistachios at 150°C for approximately 10 minutes, then chop them irregularly.
  3. Mix the streusel with Éclat d’Or (crispy flakes), pistachios, fleur de sel, and melted cocoa butter.

Ingredients

INGREDIENTSUNIT(g)
Pistachio nibs65g
Sugar65g
Plain flour65g
Corman Butter 82%65g

Assembly

  1. Grind the pistachios into a fine powder.
  2. Mix the powdered ingredients with the cold cubed butter using a whisk.
  3. Pass the cold dough through a 4 mm grid or a tool to obtain evenly sized granules.
  4. Keep refrigerated or frozen until baking.
  5. Bake at 150°/160°C with the oven door slightly open until golden brown.

Ingredients

INGREDIENTSUNIT(g)
Les Vergers Boiron Morello Cherry puree 100%280g
Dawn Foods Glucose DE35/4070g
Ingredium Pectin NH7g
Sugar70g

Assembly

  1. Heat the puree and the glucose to 40ºC.
  2. Add the premixed sugar and pectin.
  3. Bring to a boil.
  4. Cool down and reserve.

Ingredients

INGREDIENTSUNIT(g)
Milk full fat160g
Dawn Foods Glucose DE35/408g
Gelita Gelatine mass24g
Praliné pistache240g
Veliche Gourmet Cocoa butter70g
Pure cream 35%320g

Assembly

  1. Heat the milk together with the glucose.
  2. Add the gelatin mass.
  3. Gradually pour the mixture over the pistachio praline and melted cocoa butter.
  4. Blend to perfect the emulsion.
  5. Add the cold liquid cream.
  6. Allow to crystallize, ideally for 12 hours.

Ingredients

INGREDIENTSUNIT(g)
Gelita Gelatine mass18g
Milk full fat55g
Praliné pistache190g
Pure cream 35%385g

Assembly

  1. Hydrate the powdered gelatin with the hydration water.
  2. Heat the milk and then incorporate the hydrated gelatin.
  3. Gradually pour the hot mixture over the praline.
  4. Blend to achieve the perfect emulsion.
  5. Ensure the ganache is at 35°C, then gently fold in the whipped cream using a spatula until light and airy.

Ingredients

INGREDIENTSUNIT(g)
Mirror Glaze455g
Water45g

Assembly

Boil together and spray the cake when the mix reach 80ºC.

Assembly

  1. Prepare the pistachio namelaka, sour cherry confit, and pistachio crunch.
  2. Use the crunch to coat the edges of the molds, leaving a space free in the center.
  3. Freeze.
  4. Make discs 4 cm in diameter.
  5. Using a piping bag with a plain nozzle, pipe small drops of namelaka in the center (approximately 8 g).
  6. Freeze.
  7. Cut the sour cherry confit into small cubes, place around 8 g between the namelaka drops, and add some halved sour cherries. Freeze.
  8. Prepare the chantilly mousse and immediately pour 25 g into each petit gâteau mold.
  9. Place the crunch disc on top.
  10. Unmold the petits gâteaux.
  11. Whip the remaining namelaka and, using a piping bag with a size 17 nozzle, pipe a ball directly on top of the cake.
  12. With a warm semi-rounded spoon, carve out holes in the center of the namelaka ball.
  13. Freeze.
  14. Spray the cakes with a neutral glaze using a spray gun.
  15. Decorate with a cherry coated in a lightly colored natural red glaze.
USED IN THIS RECIPE

Products

Frozen purees

Puree Cherry Morello 100% 1kg

Puree Cherry Morello 100% 1kg
Other cocoa-based products

Cocoa Butter Pearls 3kg

Cocoa Butter Pearls 3kg
Molecular & sugars

Pectin NHX 1kg

Pectin NHX 1kg
Glazes

Cold Mirror Glaze 13kg

Cold Mirror Glaze 13kg
Molecular & sugars

Glucose Syrup 1kg

Glucose Syrup 1kg
Molecular & sugars

Gelatine Gold 1kg

Gelatine Gold 1kg
Butter Tourage

Butter Tourage Dairy 82% 5x2kg

Butter Tourage Dairy 82% 5x2kg