Strawberry Fields

Grind the pistachios into a powder.

Use a stand mixer to beat the dry ingredients with the cubed cold butter. Press the cold pastry through a 4mm sieve or wire rack to obtain evenly sized granules. Store in the refrigerator or freezer until you are ready to cook. Cook at 150-160°C (300-320°F).

Grind the pistachios, pistachio paste, and sugar in a food processor, then add the eggs and whip up the mixture for approximately 10 minutes.

Incorporate the tempered butter at the end of the process.

Beat the egg whites with the second quantity sugar. Gently combine these two mixtures.

Heat the purée and glucose to 40°C (105°F). Mix the sugar with the pectin NH then add it to the heated purée.

Bring mixture to a boil and then add the lemon juice. Store in the refrigerator or use immediately.

Bring the milk to a boil with the scraped vanilla beans. Infuse the beans for approx. 2 hours, then strain the liquid and add more milk to adjust the weight.



Heat the infused milk with the glucose. Add the rehydrated gelatin.



Slowly pour this mixture over the melted chocolate. Mix with an immersion blender to form a perfect emulsion. Add the cold liquid cream then mix again.



Leave to set in the refrigerator, preferably overnight.

Cook the sugar and water at 121°C (250°F). Pour the mixture over the egg whites (which have been whipped up until they have the texture of a mousse) and allow a meringue to form.

Make the Italian meringue and leave it to cool down as you beat it on a medium speed setting. Heat the purée and add the rehydrated gelatin.



Slowly pour the hot purée over the melted STRAWBERY INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion.



Once the mixture is at 35-40°C (95-105°F), incorporate it into the Italian meringue and finish it off with some airy, whipped cream. Pour immediately and leave to set, and then freeze.

Use the sugar, purée and glucose to make a syrup, then cook at 104°C (220°F).



Incorporate the sweetened condensed milk and the rehydrated gelatin, then gradually pour the mixture out over the melted couverture.



Immediately mix using an immersion blender to make a perfect emulsion.



Bring the ABSOLU CRISTAL to a boil, then add it to the smaller portion of water and coloring in order to slightly accentuate its vibrancy. Mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use.



Reheat the glaze to 35-40°C (95-105°F), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Then ice your entremets.