Sévarome almond paste
Sévarome pistachio paste
Coloured
Uncoloured
Whole eggs
Plain flour
Egg whites
Castor sugar

Method :
1) Mix the almond paste, pistachio paste coloured and uncoloured, then cream with the whole eggs and yolks.
2) Whisk the whites with 1/3 castor sugar, then the remaining sugar to siften the whites
3) Mix 1 with 2, then incorporated the sifted flour.
4) Pipe circles 160 mm ø with a 10 mm stainless steel nozzle, bake for 12 to 15 minutes at 220°C

Method :
1) Prepare crème anglaise with milk, cream egg yolks and sugar, add the Bavaroise pre-mix and strain.
2) ncorporate the 2 pistachio pastes
3)When cold, add the kirsch
4) Then add the whipped thickened cream to the mix at room temperature.

Fresh full cream milk
Butter
Sévarome Glucose
Castor Sugar
Pectin
Chopped almonds
Chopped pistachio

17g
40 g
17 g
50 g
1 pincée
50 g
35 g

Method :
1) Boil together milk, butter, glucose and the sugar previously mixed with the pectin, when it boils add the almond and pistachio then let cool.
2) Line cicle whith greaseproof paper in circles 120mm ø then bake at 150°C in an oven vents open. Store in a dry area.

Method :
1) Blend whilst cold the melon, white port and sugar syrup 30°B

Water
Sugar
Chopped pistachio

15 g
60 g
200 g

Method :
Cook the sugar and water to 121°C, combine the pistachio pieces and dry in the oven

Method :
Melt together the white couverture and the cocoa butter at 35°C.