Pistachio cremeux recipe

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This Pistachio Entremet recipe has multiple layers of flavour. It features a pistachio mousse, a caramelised white chocolate cremeux, an almond dacquoise and a crispy pistachio base. This pistachio entremet is a personal favourite as well as a favourite among all the friends we’ve served it to! It combines a lot of our favourite flavours like pistachio and caramelised white chocolate, with a variety of complimenting textures, to make a dessert fit for a very special occasion. Pistachio Entremet, Pistachio Mousse, Entremet Recipe, Mousse Cake Recipe, Pistachio Cake, Tall Cakes, Mousse Recipes, Cake Board, Mousse Cake

This Pistachio Entremet recipe has multiple layers of flavour. It features a pistachio mousse, a caramelised white chocolate cremeux, an almond dacquoise and a crispy pistachio base. This pistachio entremet is a personal favourite as well as a favourite among all the friends we’ve served it to! It combines a lot of our favourite flavours like pistachio and caramelised white chocolate, with a variety of complimenting textures, to make a dessert fit for a very special occasion.

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Pistachio And Raspberry, Raspberry Cream Puff, Vanilla Cream Puffs, Dolci Finger Food, Kue Macaroon, Patisserie Fine, Raspberry Cream, Choux Pastry, Cream Puffs

These cream puffs have a crunchy pistachio crumble layer and are filled with raspberry mousse, topped with vanilla cream, fresh raspberries and chopped pistachio. They are festive, colorful and delicious, and would make a great dessert for Valentine's day.

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Fred Csibi-Levin | Doc Macaron on Instagram: "(Recipe) Raspberry, Pistachio Meringue Éclairs, filled with raspberry crémeux (recipe below) and pistachio praliné, topped with Italian meringue. 

> Perforated mats from @sashacakeschicago

RASPBERRY CRÉMEUX:
*85g raspberry purée 
*55g granulated sugar, divided in 2
*2 egg yolks 
*100g white chocolate. I used @stoverandcompany 33% couverture.
*20g butter
*Pinch of salt
For a slightly thicker crémeux add 1 gelatin sheet (or 2.5g powder) and 40g of additional butter.

THE PROCESS IN THE COMMENTS

#eclair #chouxpastry #pateachoux #patisseriefrancaise #pâtisserie #raspberry #framboise #pistachio #praline #pistache #ganache #meringue" Pistachio Eclair Dessert, Raspberry Pistachio Eclairs, Raspberry Entremet, Raspberry Eclairs, Pistachio Paris Brest, Italian Meringue, Choux Pastry, Egg Yolk, Eclairs

Fred Csibi-Levin | Doc Macaron on Instagram: "(Recipe) Raspberry, Pistachio Meringue Éclairs, filled with raspberry crémeux (recipe below) and pistachio praliné, topped with Italian meringue. > Perforated mats from @sashacakeschicago RASPBERRY CRÉMEUX: *85g raspberry purée *55g granulated sugar, divided in 2 *2 egg yolks *100g white chocolate. I used @stoverandcompany 33% couverture. *20g butter *Pinch of salt For a slightly thicker crémeux add 1 gelatin sheet (or 2.5g powder) and 40g…

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21K views · 2K reactions | (Recipe) Tourbillon Raspberry Pistachio St. Honoré 🌀 - Beware, this is gourmand and addicting! My two favorite flavors in multiple textures combined in an indulgent dessert with all of the praliné. 
Applying the 🌀 technique by @yannbrys here was fun. 

Composition:
- Choux with craquelin, recipe in my blog
- Pâte sucrée base
- Raspberry cremeux, recipe in previous post
- Pistachio whipped ganache
- Pistachio praliné 
- Raspberry confit 
- 
PISTACHIO PRALINÉ 
150g roasted pistachios, unsalted
125g granulated sugar
25g glucose syrup (or light corn syrup)
40g water
QS grape seed oil (or vegetable oil)

PISTACHIO WHIPPED GANACHE 
125g heavy cream (1) 
30g invert sugar (e.g., light corn syrup) 
75g white chocolate, high quality 
50g pistachio praliné
25g pistachio p Cremeux Recipe, Craquelin Recipe, Raspberry Confit, Raspberry Pistachio, Roasted Pistachios, Whipped Ganache, Indulgent Desserts, Grapeseed Oil, Granulated Sugar

(Recipe) Tourbillon Raspberry Pistachio St. Honoré 🌀 - Beware, this is gourmand and addicting! My two favorite flavors in multiple textures combined in an indulgent dessert with all of the praliné....

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Doucer Du Verger With Apricot, Rosemary, Pistachio by Nicolas Houchet - Pastry in So Good Magazine Apricot Dessert, French Meringue, Cool Magazine, Chocolate Orange, Fresh Rosemary, Pastry Chef, Marzipan, Cocoa Butter, Melted Butter

Recette Doucer Du Verger With Apricot, Rosemary, Pistachio by Nicolas Houchet - Pastry in So Good Magazine - Free download as PDF File (.pdf), Text File (.txt) or read online for free. This dessert entremets features layers of apricot and rosemary compote, Dulcey mousse, apricot and vanilla grass cremeux, and apricot gel topped with a pistachio sponge. Nicolas Houchet, deputy head pastry chef at Le Cordon Bleu London, created this impeccable dessert to showcase his great decorating and…

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