"François Payard, Owner, François Payard Bakery & François Payard Patisserie in New York and Las Vegas, shares his Pistachios Bavarois with Milk Chocolate Chantilly recipe in the DessertProfessional.com Dessert Trio column."
In DessertProfessional.com's latest issue, the Dessert Trio column features three different perspectives on pistachio, from three top pastry chefs, François Payard, Michael Laiskonis and Elizabeth Falkner. Click the following to see recipes and notes by:
Michael Laiskonis | Elizabeth Falkner
Notes: This recipe is great for big parties and banquets, where it’s very difficult to serve something with ice cream and many components. I created this dessert to serve many people – it’s easy to plate for large volume, and with the milk chocolate chantilly on the side, it’s not only easy, but beautiful.
Special Equipment: wood graining tool, acetate sheet, machine with a whisk, small round decorating tip, silpat, round pastry cutters, 3 inch flat rings, tall triangle stencil (1½”x 5”) high.
Yield: 8 servings
Wood Grain Decoration:
- Cocoa paste
Take the acetate sheet and place some melted cocoa paste along the top. Start from an upper corner of the chocolate and pull the wood graining tool down across the plastic. Repeat the technique line by line until the plastic is covered. Make sure to have a continuous design across the sheet. Place the sheet on a straight sheet pan and chill in the refrigerator. Place the flat dessert rings on the acetate. Set aside.
- 5 oz/140 g almond powder
- 5.3 oz/150 g confectioners’ sugar
- 6.3 oz/180 g egg whites
- 2 oz/60 g granulated sugar
- 0.88 oz/25 g pistachio paste
- 3.5 oz/100 g toasted pistachios, crushed
Sift the almond powder and confectioners’ sugar together. Whip the whites and gradually add the sugar to make a stiff meringue. Place the pistachio paste in a bowl and add a small portion of the whites to lighten the paste. Fold the dry ingredients into the egg whites. Fold in the pistachio paste. Spread onto a silpat about ¼” thick. Sprinkle the pistachios on the top of the batter and bake in an oven for 10-12 minutes set at 400°F Cool and cut into 3” discs.
- 4.4 oz/125 g hazelnut paste (100%)
- 4.4 oz/125 g hazelnut praline
- 2.1 oz/60 g milk chocolate, melted
- 0.88 oz/25 g unsalted butter, melted
- 4.4 oz/125 g feuilletine, crushed
Combine praline paste and the praline, chocolate and butter together. Place the feuilletine in a bowl and combine with the hazelnut mixture well. Spread on a parchment lined sheet pan and allow it to chill and set. Cut 2” rounds with the round cutter. Set aside.
- 15.8 oz/450 g crème anglaise
- 5 sheets gelatin, bloomed
- 3.17 oz/90 g pistachio paste
- 0.7 oz/20 g kirsch
- 15.8 oz/450 g heavy cream
1. Heat about 2.1 oz/60 g crème anglaise and add the bloomed and drained gelatin sheets to it. Whisk until dissolved. Heat the rest of the anglaise over low heat until slightly warm. Remove from heat and whisk in the gelatin mixture. Vigorously whisk in the pistachio and continue whisking until there are no lumps. Add the kirsch to the mix. Whip the cream and fold it into the pistachio preparation. Pipe the Bavarian into prepared dessert rings almost to the top. Press a pistachio dacquoise into the Bavarian to make it flush with the ring top. Freeze.
2. Unmold with the wood grain pattern facing up. Glaze with neutral glaze to make shiny.
- 5 large (150 g/5.25 oz) egg whites
- 4.4 oz/125 g confectioners’ sugar
- 1/4 vanilla bean, split lengthwise and seeds scraped
- 3.5 oz/100 g all-purpose flour, sifted
- 5.3 oz/150 g melted clarified butter
1. Half fill a small saucepan with water and bring to a simmer. In a medium stainless steel bowl, whisk together the egg whites, confectioners’ sugar and vanilla bean seeds and place the bowl over the pot of simmering water. Continue to whisk gently until the mixture is warm to the touch and the sugar has dissolved. Remove the bowl and whisk in the flour until blended. Mix in the clarified butter. Transfer the batter to a covered container and refrigerate for at least 2 hours (or up to 3 days) before using.
2. Take some tuile batter and spread it onto a Silpat, using the tall triangle stencil. Bake until half done, approximately 10 minutes in an oven set at 350°F. The sheet should be white. While it is still warm and pliable, cut tall even triangles (1½ “x 5”). Punch a hole using the round decorating tip, ¾ up from the bottom. Return to the oven and finish baking the tuiles to a golden brown color. Bend them over a large can top make a sail shape. Cool and store in an air tight container.
- Whole pistachios
- Egg whites
- Granulated sugar
Take some whole pistachios and toss them with some egg whites, just enough to moisten. Toss them with sugar and bake in an oven set at 350°F for about 7 minutes, or until the pistachios are lightly colored and the sugar has set.
Milk Chocolate Chantilly:
- 3.5 oz/100 g heavy cream
- 1.76 oz/50 g milk chocolate, melted
Whip the cream and fold half the whipped cream into the melted chocolate to temper. Fold in the remaining cream. Set aside in the refrigerator to make firm.
Place the dessert on a plate. Make a quenelle with the milk chocolate mousse and place it next to the dessert. Take the curved tuile and place the base of the triangle behind the quenelle. Place chocolate cigarette through the hole in the tuile and have it stand up into the mousse. Garnish with candied pistachios and crème anglaise.