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Home / Pistachio Lime Fraisier

Pistachio Lime Fraisier

Pistachio Lime Fraisier

Rating:

Recipe Created By:
Jerome Landrieu
Difficulty:
Advanced

  • Components Of Recipe
  • Pistachio Crumble
  • Crumble Croustillant
  • Lime Pate a Choux - Base Sponge
  • Strawberry Gel
  • Pistachio Mascarpone Cream
  • Strawberry Marshmallow

Pistachio Crumble

75g (2.6oz)
125g (4.4oz)
125g (4.4oz)
125g (4.4oz)
50g (1.8oz)
1.5g (0.5oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients.
  2. Bake at 120˚C/248˚F.
  3. Set aside.

Crumble Croustillant

444g (15.7oz)
106g (3.7oz)
88g (3.1oz)

Method of Preparation

  1. Melt cocoa butter.
  2. Add Pistachio Crumble and feuilletine.
  3. Spread as desired.

Lime Pate a Choux - Base Sponge

90g (3.2oz)
2 each
100g (3.5oz)
140g (4.9oz)
170g (6.0oz)
100g (3.5oz)
250g (8.8oz)
10g (0.4oz)
120g (4.2oz)

Method of Preparation

  1. Infuse lime zest and milk.
  2. Strain.
  3. Make a pate a choux with infusion, butter, sifted flour, egg yolks and whole eggs.
  4. Add whipped egg whites mixed with and sugar.
  5. Bake at 190˚C/374˚F for 9 minutes.

Strawberry Gel

28g (1.0oz)
316g (11.1oz)
52g (1.8oz)
40g (1.4oz)
92g (3.2oz)

Method of Preparation

  1. Mix together melted gelatin mass and strawberry puree.
  2. Blend all ingredients together.
  3. Store in Paco Jet container and freeze.
  4. Process and reserve for spreading for assembly.

Pistachio Mascarpone Cream

430g (15.2oz)
150g (5.3oz)
110g (3.9oz)
515g (18.2oz)
100g (3.5oz)
3g (0.1oz)
50g (1.8oz)
70g (2.5oz)

* can be replaced with

Method of Preparation

  1. Make an anglaise with the milk, glucose and egg yolks.
  2. Chill.
  3. Add mascarpone.
  4. Whip.
  5. Add and orange blossom water.
  6. Add melted gelatin mass.
  7. Add light Italian meringue.

Strawberry Marshmallow

360g (12.7oz)
180g (6.3oz)
250g (8.8oz)
600g (21.2oz)
200g (7.1oz)
70g (2.5oz)

* can be replaced with

Method of Preparation

  1. Line a very flat sheet tray with a Silpat and a frame measuring 33x37x2.5cm.
  2. Combine and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate.
  3. Combine water #2, sugar, glucose and in a saucepan and bring to a boil.
  4. Pour the boiling liquid over the hydrated and whisk by hand until the is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33-35°C.
  5. Pour the marshmallow out into the prepared frame and cover the top with a second silpat.
  6. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
  7. Remove the marshmallow from the frame and cut and serve as desired.
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Have Questions?

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