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Home / Pistachio/Grapefruit St. Honore

Pistachio/Grapefruit St. Honore

Pistachio/Grapefruit St. Honore

Rating:

Recipe Created By:
Jerome Landrieu
Difficulty:
Advanced

  • Components Of Recipe
  • Pistachio/Orange Blossom Diplomate
  • Pistachio Sable Bretons
  • Pâte á Choux
  • Pâte á Choux Green Coating
  • Grapefruit Sponge
  • Grapefruit Gel

Pistachio/Orange Blossom Diplomate

168g (5.9oz)
190g (6.7oz)
37g (1.3oz)
2g (0.1oz)
63g (2.2oz)
5g (0.2oz)
30g (1.1oz)
60g (2.1oz)
4.5g (1.6oz)
200g (7.1oz)

* can be replaced with

Method of Preparation

  1. Combine together the sugar and pectin.
  2. Make a pastry cream with the milk, cream, yolks and cornstarch.
  3. Add the gelatin mass, and the orange blossom oil.
  4. Blend together with a hand blender and add the mascarpone at 35°C/95°F and chill.

Pistachio Sable Bretons

4g (0.1oz)
140g (4.9oz)
150g (5.3oz)
60g (2.1oz)
6g (0.2oz)
200g (7.1oz)
20g (0.7oz)
60g (2.1oz)

Method of Preparation

  1. Combine together the salt, sugar and butter in a food processor.
  2. Add the yolks and .
  3. Add the sifted flour and baking powder.
  4. Add the chopped roasted pistachios.
  5. Chill.
  6. Bake at 160°C/320°F.

Pâte á Choux

146g (5.2oz)
146g (5.2oz)
146g (5.2oz)
6g (0.2oz)
6g (0.2oz)
174g (6.1oz)
279g (9.8oz)

Method of Preparation

  1. Boil the water, milk, butter, salt and sugar together.
  2. Add the sifted flour into the pot.
  3. Cook out the starches while stirring constantly.
  4. Slowly add the eggs to incorporate.
  5. Pipe and bake at 200°C/392°F.

Pâte á Choux Green Coating

100g (3.5oz)
84g (3.0oz)
40g (1.4oz)
125g (4.4oz)
0.5g (0.2oz)
0.2g (0.1oz)

Method of Preparation

  1. Combine all of the ingredients.
  2. Spread the mixture between 2 acetate sheets (2mm).
  3. Cut round 3cm diameter pieces and place on top of the Pâte à Choux.
  4. Bake.

Grapefruit Sponge

235g (8.3oz)
59g (2.1oz)
100g (3.5oz)
88g (3.1oz)
100g (3.5oz)
60g (2.1oz)
4g (0.1oz)
1.2g (0.4oz)
100g (3.5oz)
6g (0.2oz)

Method of Preparation

  1. Whip together the eggs, inverted sugar and regular sugar.
  2. Add the almond flour.
  3. Add the liquids and sifted dry ingredients.
  4. Spread the batter onto a full Flexipan.
  5. Bake for 6 minutes at 180°C/356°F.

Grapefruit Gel

300g (10.6oz)
120g (4.2oz)
20g (0.7oz)
33g (1.2oz)
6g (0.2oz)

Method of Preparation

  1. Combine the sugar and pectin together.
  2. Add this mixture into the cold juice.
  3. Bring to a boil and pour into desired cast.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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