SugarUsed in dacquoise, custard, and apricot jelly; 1:1 ratio with nuts for dacquoise~200 gest.
White chocolateMelted for pistachio crunch and final glaze~200 gest.
Pistachio paste~100 gest.
Wafers or dry crepes (feuilletine)~50 gest.
Crushed pistachios~60 gest.
Apricot puree~300 gest.
Agar agar~2 tspest.
Milk~1 cupest.
Heavy creamUsed for custard base and whipped into soft peaks
~1½ cupsest.
Egg yolks~5est.
Vanilla~1 tspest.
Sprig of rosemary~1est.
Bloomed gelatin~2 tbspest.
Cocoa butterMixed with white chocolate for final glaze~50 gest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Whip egg whites to form a meringue while grinding almond meal, pistachio meal, and sugar into a fine powder (1:1 nut-to-sugar ratio).
2
Gradually add the remaining sugar to the egg whites and beat until stiff peaks form.
3
Fold the nut powder into the meringue all at once using a large spatula or whisk to make the dacquoise batter. Shape into two thick rounds, bake, let cool, then freeze.
4
Mix melted white chocolate with pistachio paste, fold in crushed wafers or dry crepes, then add crushed pistachios to make the pistachio crunch layer. Spread over the dacquoise rounds and keep frozen.
5
Cook the apricot puree with sugar and agar agar for about 2 minutes, remove from heat, cool, and refrigerate overnight to set completely.
6
Blend the set apricot jelly with an immersion blender until silky and spreadable. Mold into two thick rounds, freeze overnight, then unmold and keep frozen.
7
Heat the milk and cream together with a third of the sugar; mix the rest of the sugar with the egg yolks to start the Bavarian cream base.
8
Add vanilla and rosemary for flavor, cover and let infuse for about 20 minutes.
9
Bring the infused liquid back to a boil, strain and slowly pour into the egg yolks while whisking constantly, then return to the pan and cook over medium-low heat until it reaches about 85°C (185°F).
10
Remove from heat, stir in the bloomed gelatin, then strain the custard and let it cool.
11
Wrap the cake rings with plastic wrap and line with acetate to create upside-down molds for assembly.
12
Once the custard cools to about 28°C (82°F), fold in softly whipped cream to make the Bavarian mousse. It will still be loose at this stage but will set once chilled.
13
Fill the mold halfway with mousse, add the frozen apricot insert, cover with more mousse almost to the top, then seal with the dacquoise round, crunch side down.
14
Freeze the assembled cake overnight.
15
Unmold the frozen cake and glaze it with a mixture of melted cocoa butter and white chocolate (or use a store-bought velvet spray). Serve and enjoy.
PrimedTableBETA
