I would like to start this recipe by showing the inside of the cake. Just to have an idea of what awaits us if we take the trouble to make this cake! A rich, melt-in-your-mouth, soft, crisp interior with so much different flavor that the palate is ready to explode. Anyway, it’s good…
Recipe for “Pistachio Macaroon Cake” for 10 people:
1-A basic recipe for
macaroons
colored in pistachio green + lemon yellow
2-Praline laminated:
-100g of
praline
-100g of
hazelnut paste
-20g of butter
-50g of milk chocolate
-45g of feuillantine (crushed crêpes dentelles)
3-Custard made with:
-140g of whole milk
-10g of whole milk powder
-35g of egg yolks
-35g of sugar
-5g of flour
-15g of butter
-a pinch of vanilla powder
4-Butter cream made with:
4-1 Custard:
-90g of whole milk
-70g of egg yolks
-90g of sugar
4-2 Italian meringue (but 175g of the whole meringue, see recipe)
-125g of sugar
-35g of water
-65g of egg whites
4-3 Sweet butter
-375g of butter in ointment
Pistachio mousseline cream:
-160g of
homemade pistachio paste
-160g of pastry cream (see 3)
-540g of butter cream (see 4)
5-Pistachio mirror
-220g of ivory couverture (or white chocolate)
-100g of liquid full cream
-200g of neutral fondant
-50g of
homemade pistachio paste!
I would like to point out that my pistachio mirror recipe only works with homemade pistachio paste, which is more pasty than store-bought, which is often much more liquid! I do not guarantee the success of this cake with a liquid batter, because the whole texture will be modified! Therefore, it is necessary to adjust. But the best is to make your own pistachio paste!
Recipe 1:
macaroons
The only difference is that we will need two circles.
When the milk boils, pour it over the yolk/sugar mixture while stirring.
Return to low heat. Never stop mixing.
Transfer the custard to a small bowl and place cling film over the custard. This is to prevent the cream from forming a skin! Allow to cool completely then store in the refrigerator.