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Pistachio
A delicious macaron cake with pistachio bavarois!
app. 130°C
app. 23 min
8 pieces
Ingredients
Macaron:
2.000 gr
Macaronmix
400 gr
Water, 20-30°C
10 gr
Green food colouring
Pistachio bavarois;
1.100 gr
Whipped cream, sweetened
90 gr
Damco mousse fond neutral
200 gr
Water, 20-30°C
160 gr
Babbi paste pistacchio 100% de luxe
Other:
Chocuise souplesse white
Pistachio nuts, chopped
InstructionsPrintDownload PDF
Macaron:
- Place the macaronmix in a bowl with the flat whisk.
- Add the water and food colouring and mix on low speed for 1 minute and on medium speed for 8 minutes.
- Pipe circles of about 4 cm on baking sheets in a ring of 11 circles. Make sure they are just touching each other. Use a 16 mm Ø nozzle to do this.
- Tap a few times on a hard, flat surface to remove air bubbles.
- Let the macarons rest for at least 60 minutes.
- Bake at about 130°C for about 23 minutes. (Time and temperature may vary by oven.)
Pistachio bavarois:
- Stir together Damco mousse fond neutral and lukewarm water with a whisk.
- Mix this with the Babbi paste pistacchio.
- Then mix in half of the whipped cream with the whisk.
- Then fold in the rest of the whipped cream.
Assembly:
- Melt Chocuise souplesse white and use a cornet to make stripes across the top shells.
- Sprinkle some chopped pistachios on top.
- Using a serrated syringe, pipe half of the shells with the pistachio bavarois.
- Seal by placing the other shell on top.
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