Entremet Recipes Le Cordon Bleu Pistachio so good #22

Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by Nicolas Houchet

Nicolas Houchet, deputy head of pâtisserie at Le Cordon Bleu London, is aware that a gesture can make a difference in pastry. A message that he does not hesitate to convey to the students of the prestigious school, ensures at so good #22.

In the face of the great success that modern pastry awakens in the Anglo-Saxon public, the French chef recommends his students to have perseverance, commitment, and seriousness to be able to transform a pastry classic into an artisan piece with a single twist in the flavors or in the presentation.

His great trimming and decorating abilities can be seen in Douceur du Verger, an impeccable piece of which we share the recipe below.

Doucer du verger

Apricot and rosemary compote

20 g caster sugar
20 g fresh rosemary
200 g apricots
10 g potato starch
10 g caster sugar
5 g pectin NH
400 g apricot purée
2 vanilla pods, seeds scraped
8 g leaf gelatine

Make a light syrup with the sugar, rosemary and 400 ml water. Poach the apricots in the syrup until they are tender.
In a bowl, mix the potato starch, sugar and pectin with the apricot purée and vanilla and bring to the boil. Stir in the gelatine then strain the mixture.
Fold through the poached apricots then pour the mixture into a 16 cm insert mould. Place in the freezer to set.

Dulcey mousse

95 g milk
8 g leaf gelatine
175 g Valrhona Dulcey chocolate
5 g cocoa butter
195 g whipping cream, lightly whipped

In a pan, bring the milk to the boil, take off the heat then add the gelatine and stir through. Emulsify with the melted Dulcey chocolate and cocoa butter.
Cool the emulsion to 30°C then fold in the whipped cream.

Apricot and vanilla grass (bison grass) cremeux

200 g apricot purée
2 blades vanilla grass
40 g eggs yolks
20 g caster sugar
5 g leaf gelatine
60 g butter, softened

In a pan on low heat, add the apricot purée and vanilla grass. Bring to the boil then leave to infuse.
Blanch the egg yolks and sugar then temper with the infused purée.
Strain the mixture then return to the pan. Cook to 82°C then stir in the gelatine.
Gradually add in the butter to emulsify, then place into an 18 cm insert mould. Freeze.

Apricot gel

130 g apricot purée
20 g lemon juice
30 g caster sugar
3 g leaf gelatine

In a pan, bring the apricot purée, lemon juice and sugar to the boil. Remove from the heat and stir through the gelatine. Cool slightly, then pour on top of the frozen apricot and vanilla grass cremeux in the mould.

Pistachio sponge

130 g marzipan 66%
70 g eggs
40 g pistachio paste
10 g cornflour
40 g butter, melted
40 g egg whites
5 g caster sugar

Preheat the oven to 170°C.
Blitz the marzipan, eggs, pistachio paste and cornflour in a food processor until smooth. With the motor running, gradually pour in the melted butter until well combined, then transfer to a large bowl.
In a freestanding mixer, make a French meringue with the egg whites.
Carefully fold the meringue into the pistachio mixture. Spread the mixture on a silicone mat to 5 mm thick, then bake for 10 – 12 minutes and leave to cool.
Once cooled, cut out a 16 cm round disc and place on top of the semi-set apricot gel and apricot and vanilla grass cremeux insert

Decoration and assembly

velvet orange chocolate spray
chocolate cerclage and criss-cross

Fill a 20 cm entremets ring with 400 g Dulcey mousse.
Push in the frozen insert and smooth and level the top with a spatula. Place in the freezer to harden.
Once frozen, unmould and spray the frozen entremets with orange velvet spray. Finish with the apricot and rosemary compote and chocolate cerclages.