Raspberry shortcrust pastry
Weigh all the ingredients separately. Cube the butter and refrigerate. Sift together the icing sugar, fruit powder and colouring. In a stand mixer fitted with a flat ‘K’-beater, mix the following ingredients together: icing sugar, fruit powder, flour, salt, lemon zest and butter. Mix without forming air bubbles. Finish the mixture with the eggs and yolks. Store in the refrigerator at +4°C for at least 3 hours then spread about 850g to a thickness of 2.5 mm per 60x40 sheet. Bake in a ventilated oven at 160°C (open valve), after lining the moulds. The baking time will vary according to the size, height, shape and type of oven used.
Biscuit pistachio financier
Weigh all the ingredients separately. Sift together the icing sugar, pistachio flour, flour and salt. Put in a stand mixer with the flat ‘K’ beater and add the egg whites. Mix for 2 minutes at a low speed. Melt the butter in the microwave; when it reaches 45-50°C, add it to the other ingredients in the mixer. Mix well until smooth. Allow to rest in the refrigerator for 1 to 2 hours before cooking.
Weigh all the ingredients separately. Add the least amount of sugar to the pectin and mix well. In a suitably sized saucepan, heat the raspberry pulp and add the first quantities of sugar and glucose. Add the sugar and pectin mixture and bring to the boil again. Add the lemon juice and cool. Store cold.
Weigh all the ingredients separately. In a saucepan, heat the coconut pulp, glucose syrup and invert sugar to 60°C. Melt the chocolate at 45°C. Pour a small part of the liquid over the chocolate and rub. Repeat the operation until you obtain a smooth and shiny consistency (temperature above 35°C). Mix to refine the structure and add cream, the second quantity of coconut pulp and liqueur. Store in the refrigerator for at least 6 hours. Whip the mixture in a planetary mixer fitted with a leaf until you obtain a light whipped consistency. Use it with a piping bag. Dress the ganache in the appropriate molds, chill.
Weigh all ingredients separately. Heat the Absolute Crystal, the raspberry pulp and the red colour L10 in a pan of the right capacity and finally add the ruby red colour M03. Filter into another container and cover in contact with a film. Store in the refrigerator for at least 12 hours. If you want to glaze cold, use at 20/24°C. If you want to glaze while hot, use at 75°C.
Melt the white chocolate at 55°C. Add the pistachio cream and the lemon zest. Bring the milk to the boil with the glucose. Add the soft gelatine. Pour the milk a little at a time on the chocolate, rubbing energetically, until you get an elastic and brilliant heart, sign of a well-established emulsion. Mix for 2 minutes to refine the structure, taking care not to incorporate air bubbles. Check that the mixture is above 35°C (melting point of BKKO) then add the cold liquid cream. Mix again taking care not to incorporate air bubbles. Let it crystallize in a covered container in contact in the refrigerator at + 4 ° C for at least 6 hours.
Cut an 18 cm diameter pistachio biscuit disc. Cook it on a FOROSIL64 perforated mat in a pre-heated oven at 165°C for about 16 minutes with the valve open. When the biscuits are cooked, waterproof it with cocoa butter melted at 45°C. Place the previously copped financier biscuit in a 16 cm diameter circle. Freeze. Pack the compote and dress it in the center. Blast chill. Prepare the pistachio mousse and pour it into the mold. Blast chill.
Heat the icing between 24/25°C. Mix in a jug being careful not to incorporate air bubbles. Place the cake on a wire rack and glaze. Wait a few seconds and then clean the edges and place on the biscuit.
Whip the whipped coconut ganache, let it crystallize in the refrigerator. Dress the edges with a pastry bag fitted with a Saint Honoré nozzle. Place the decoration.