PISTACHIO RASPBERRY DACQUOISE

FROM MAISON LANDEMAINE

Jean-Michel Briend, with his experiences, took the place of chef at Bechu in 2016 and passed the MOF competition, then again in 2019 where he was a finalist. He then trained at Lenôtre with great chefs like Guy Krenzer and Jean-Christophe Jeanson. Today Jean-Michel is pastry chef at Maison Landemaine since 2019 by wanting to take up a new challenge, where you will also find this dacquoise made with YUMGO White, thank you!

PREPARATION
FOR 20 DACQUOISES
  • Mimetic butter     84 gr

  • Rice flour            66 gr

  • Xanthan                 2 gr 

  • Cornflour             50 gr

  • Fructose              23 gr

  • Fructose            233 gr

  • Banana puree      39 gr

  • Almond powder  70 gr

  • Fleur de sel          1 gr

  • Almond milk      33 gr

PREPARATION FOR THE SWEET DOUGH
  • Put the butter and all the powders in a mixer.

  • Mix the milk with the mash, pour it into the tank.

  • Knead until the dough is homogenized.

  • Keep cold.

  • Roll out the sweet dough to 2 in the sheeter.

  • Cut out DIAM 80 sweet dough disks, leaving a circle around the dough.

INGREDIENTS FOR DACQUOISE PISTACHIO
  • Salt 3 gr

  • YUMGO White     100 gr

  • Almond milk         63 gr

  • Fructose              163 gr

  • Fructose              225 gr

  • Rice flour              88 gr

  • Cornflour              82 gr

  • Baking powder       1 gr

  • Pistachio paste      50 gr

  • Mimetic butter     126 gr

PREPARATION FOR DACQUOISE PISTACHIO
  • Blanch the butter, pistachio paste and salt.

  • Add the almond milk before mixing with the fructose 1.

  • Assemble YUMGO White with fructose 2

  • Add the sifted powders.

  • Poach on the sweet pastry disc.

  • Leather at 165 ° C for 15 minutes depending on the fan oven.

  • Raspberry confit 400 gr

 

 

LIGHT PISTACHIO CREAM INGREDIENTS
  • Creamy pistachio VEGAN  825 gr

  • Vegetable cream               275 gr

  • Fresh raspberry                320 gr

PREPARATION
  • Temper the raspberry cream at 18 ° C.

  • Temper the pistachio cream at 18 ° C. Then mix it with the whipped cream.

  • Arrange half of raspberries on the light cream.