Japanese Patisserie by James Campbell
Author:James Campbell
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-11-25T05:00:00+00:00
APRICOT & PISTACHIO ENTREMET
For pastry chefs, the term ‘entremet’ refers to a dessert consisting of multiple layers in differentflavours and textures that complement each other perfectly. I wanted to use a different type of minimal decorationfor this (pictured on the previous page) to demonstrate that sometimes the simplest things are the most beautiful; an idea that I feel is synonymous with Japanese culture.
PISTACHIO DACQUOISE
185 g/scant 2 cups ground pistachios
185 g/generous 11⁄4 cups icing/confectioners’ sugar
5 egg yolks
50 g/generous 1⁄3 cup plain/all-purpose flour
5 egg whites
25 g/13⁄4 tablespoons caster/granulated sugar
45 g/31⁄4 tablespoons butter, melted
PISTACHIO CREMEUX
100 g/31⁄2 oz. egg yolks
50 g/1⁄4 cup caster/granulated sugar
250 ml/scant 11⁄2 cups whole milk
250 ml/1 cup whipping/heavy cream
220 g/73⁄4 oz. milk/semisweet chocolate, chopped
50 g/scant 1⁄4 cup pistachio paste
APRICOT MOUSSE
200 g/1 cup caster/granulated sugar
100 g/31⁄2 oz. egg whites
225 ml/scant 1 cup apricot purée
4 large sheets or 8 small domestic leaves of gelatine, soaked in cold water
375 ml/generous 11⁄2 cups whipping/heavy cream, semi-whipped
TO DECORATE (OPTIONAL)
a store-bought white velvet
aerosol spray (see suppliers page 176)
OR if you have a patisserie food-grade spray gun:
200 g/7 oz. cocoa butter
300 g/10 oz. white chocolate
white cocoa fat colouring approx. 50 g/l3⁄4 oz.
1 teaspoon each orange and green cocoa fat, for flicking (optional)
stand mixer with a whisk attachment
baking sheet, lined with non-stick baking parchment or a silicone mats
sugar thermometer
hand blender
piping/pastry bags with large plain nozzles/tips
20-cm/8-inch cake pan lined with clingfilm/plastic wrap or a silicone mould of the same size
small food paint brush (optional)
SERVES 8
Preheat the oven to I80°C (350°F) Gas 4.
To make the pistachio dacquoise, put the ground pistachios, icing/confectioners’ sugar and egg yolks in the bowl of a stand mixer with the whisk attachment (or use a mixing bowl and a hand-held electric whisk) and beat together. Add the flour and beat just until fully combined.
In a separate bowl, whisk the egg whites to soft peaks using a hand-held electric whisk, then increase the mixing speed and slowly add the sugar, beating until you have a stiff glossy meringue mixture. Carefully fold this into the pistachio mixture followed by the melted butter. Spread evenly in a thin layer onto the prepared baking sheet and bake in the preheated oven for 8–10 minutes until just cooked and a skewer inserted comes out clean.
Turn the baking sheet upside-down onto a wire cooling rack and remove the baking parchment. Leave to cool.
To make the pistachio cremeux, beat together the egg yolks and sugar with a balloon whisk until pale and fluffy and set aside. Combine the milk and whipping/heavy cream in a saucepan and bring just to the boil. Pour the hot cream slowly into the sugar and egg yolks, whisking constantly until fully incorporated. Return the custard to the pan over low-medium heat and cook, stirring occasionally until thick enough to coat the back of a spoon or until the temperature reaches 82°C (I80°F); about 5 minutes.
Meanwhile, melt the chocolate in the microwave or over a bain-marie. Pour the custard into the melted chocolate slowly and mix together using a hand blender until the two are fully combined. Once combined, mix in the pistachio paste using a wooden spoon.
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