Pistachio Nougatine
- 1 3/4 ounce glucose (50 g)
- 2 2/3 ounces fondant (75 g)
- 1 1/4 ounce whole pistachios (36 g)
- 1/4 ounce butter (6 g)
Strawberry Compote
- 17 2/3 ounces fresh strawberries (500 g)
- 2 2/3 ounces sugar (75 g)
- 1/3 ounce pectin (10 g)
Strawberry Sorbet
- 17 2/3 ounces puréed strawberry flesh (500 g)
- 2 2/3 ounces water (75 g)
- 1 1/4 ounce sugar (35 g)
- 1/8 ounce ice cream stabilizer (4 g)
Pistachio Ice Cream
- 1 1/2 ounces heavy cream (300 g)
- 7 ounces milk (200 g)
- 5 egg yolks
- 1 3/4 ounces sugar (50 g)
- 3/4 ounces pistachio paste (25 g)
Pistachio Financier
Dried Strawberries
Strawberry Sauce
Gelled Strawberry Sauce
- 7 ounces strawberry juice (200 g)
- 3/4 ounce sugar (20 g)
- 1/8 ounce pectin (4 g)
Balsamic Reduction
- 1 bouteille de vinaigre balsamique
Instructions
Step 1: Pistachio Nougatine
Cook the glucose and fondant at 300°F (150°C). Remove from the heat, and add the butter and pistachios. Mix to combine, transfer to a Silpat baking mat, and let cool. Grind to a powder. Sprinkle it over a baking sheet inside a 5 x 2 inch (12 x 5.5-cm) stencil with a thickness of 2 mm. Bake in the oven at 340°F (170°C), then, while still hot, place over 1-inch (2.5-cm) diameter tubes and allow to cool. Set aside in a container in a dry place (no longer than 4 days).
Step 2: Strawberry Compote
Wash and halve the strawberries. Mix the sugar with the pectin. Place all three ingredients into a saucepan and cook for 10 minutes over low heat. Let cool, then transfer to a pastry (piping) bag and refrigerate.
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