Apricot pistachio entremets

Paris - Doha

Ingredients

Sweet pastry

Butter 332 g
Icing sugar 220 g
Fine salt 4.8 g
Liquid whole eggs 108 g
Almond powder 82 g
T55 flour 550 g

Choux pastry

Whole milk 500 g
Water 500 g
Fine salt 10 g
Caster sugar 20 g
Butter 450 g
T55 flour 600 g
Liquid eggs 1250 g

Plain craquelin

T55 flour 555 g

Brown sugar 555 g

Butter 450 g

Pistachio praline

Green pistachio 500 g
Purple pistachio 500 g
Caster sugar 665 g
Water 133 g
Glucose 66 g
Fleur de sel 0.5 g

Oriental mix

Orange flower 300 g

Rose water 30 g

Barley water 40 g

Pistachio mousseline cream

Whole milk 604 g
Egg yolk 112 g
Caster sugar 112 g
Cornflour 58 g
Unsalted butter 92 g
Gelatin mass (fish) 36 g
Fine salt 2 g
Pastry cream 1000 g
Pistachio paste 82 g
Pistachio praline 174 g
Unsalted butter 350 g
Oriental mix 28 g

Pistachio crunch

Pistachio paste 100 g

Fleur de sel 1 g

Pieces of feuilletine 50 g

Purple pistachios 50 g

White chocolate 20 g

Apricot compote

Apricot puree 518 g

Yuzu puree 150 g

Caster sugar 104 g

NH pectin 235 17.5 g

Gelatin mass (fish) 34 g

Sweetened apricot puree

Guaranteed French Origin. Thanks to our unique Fruit Sourcing Department, which works in close partnership with growers and supports contract orchards around our Valence processing facility, we ensure sustainable access to carefully selected French apricots, including Bergeron-type varieties. This proximity to the orchards allows fruit to be harvested at peak maturity and processed fresh, preserving its integrity and aromatic intensity. The resulting puree offers a bright orange colour, a delicate balance of sweetness and refreshing acidity characteristic of Bergeron-type apricots, and the true flavour of fully ripe fruit.

Discover our Sweetened puree 90% product range

Preparation steps

1. Sweet pastry

Cream the softened butter and icing sugar together. Stir in the eggs and mix lightly. Add flour, almond powder and salt. Mix until just combined and then rest in the fridge at 4°C. Roll out to a thickness of 1.5 cm and cut into strips of 22.5 x 2.3 cm.

2. Choux pastry

Bring water, milk, sugar, salt and butter to a boil. Remove from heat and add sifted flour. Mix to avoid lumps. Use a spatula to dry out the mixture on low heat for a few minutes. Transfer to the bowl of a mixer with the paddle attachment. Gradually add the eggs. Before adding all the eggs, scrape down the sides and bottom of the bowl, then continue mixing and adjust the amount of eggs as needed. Pipe the choux pastry directly into 7 cm diameter pastry-lined circles and bake. Bake on a rack + Silpain at 160°C for 30 minutes with the oven door slightly open and the fan at speed 2. Size and Weight: 28g/circle piped with a plain tip size 12.

3. Plain craquelin

Mix all the ingredients until obtaining a homogeneous dough.

4. Pistachio praline

Roast the pistachios at 150°C for 10 minutes. Make a caramel with the glucose, water and caster sugar, cook at 185°C and pour over the roasted nuts. Blend in a food processor, add the salt and store.

5. Oriental mix

Mix everything together cold.

6. Pistachio mousseline cream

Heat the milk and pour it over the egg yolks that have been whisked with the sugar and cornstarch. Boil for 2 minutes, then add the butter, gelatin, and salt. Do not blend. Mix the pastry cream, oriental mix, pistachio praline, pistachio paste, then gradually add tempered butter.

7. Pistachio crunch

Mix all the ingredients together gently and press into a circle.

8. Apricot compote

Heat the purees to 40°C, then add the sugar mixed with the pectin. Bring to a boil for 1 minute, then add the gelatin mass. Let cool to 4°C, then blend and spread on the yogurt soft biscuit.

9. Assembly

Open the choux pastry from the bottom and garnish with the pistachio mousseline cream. Insert the frozen apricot compote and the pistachio crunch. Also fill the small choux pastry.

10. Finish

Coat the entire choux pastry with a spray gun and sprinkle with pistachio powder. Pipe the mousseline cream on top using a cut piping bag. Decorate with dried rose petals and violet pistachios.

Process:

For 1 portion
Sweet pastry 12 g
Choux pastry 28 g
Craquelin 4 g
Pistachio mousseline cream 50 g
Apricot compote 16 g
Pistachio crunch 20 g

A creation by

Alexis Beaufils

Alexis Beaufils, Pastry Chef at the Brach hotel in Paris who won the International Confectionary Art Competition in 2022 alongside Florence Lesage. He is graduated from Versailles CFA and started as apprentice at Dalloyau then Pastry Sous-Chef Junior for Yann Brys. He also worked as Pastry Sous-Chef at Ledoyen Pavillon and Mandarin Oriental.

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