Primavera
Cercle V

Primavera

Made with Pistachio 42%

An original recipe by Sandra Ornelas

8 steps

Makes thirty 6cm mini-gateaux.

Recipe Step by Step

Step01

PISTACHIO PRALINÉ SHORTCRUST

290g Margarine
120g 42% PISTACHIO PRALINÉ
115g Sugar
380g All-purpose flour
75g Water
980g Total

Cream the margarine.
Use a blender to mix the creamed margarine with the praliné and sugar.
Add the flour and warm water.
Mix briefly on a medium speed until the dough is homogenous.
Spread it between 2 sheets and leave to rest.
Bake in a fan oven at 300°F (150°C) for approx. 15 minutes.
Step02

OLIVE OIL ORANGE SPONGE

175g Sugar
30g Orange zest
175g All-purpose flour
90g Ground pistachios
5g Baking powder
3.6g Potatowhip
2.5g Salt
45g Invert sugar
175g Sugar-free soy dessert
90g Water
120g Arbequina olive oil
911.1g Total

Mix the sugar and zest in a blender.
Add the dry ingredients and mix.
Add the remaining ingredients and mix for approx. 90 minutes on maximum speed.
Spread out on a baking tray.
Bake in a fan-assisted oven at 340°F (170°C) for approx. 10 to 12 minutes.
Step03

STRAWBERRY SYRUP

70g Sugar
70g Mineral water
210g 100% strawberry purée
17g Lemon juice
367g Total

Use the sugar and water to make a syrup. Leave to cool.
Add the strawberry purée and lemon juice.
Store in the refrigerator.
Step04

PISTACHIO CRÉMEUX

250g Mineral water
7.5g Pectin X58
195g 42% PISTACHIO PRALINÉ
195g Pistachio pure paste
2.5g Natur Emul
650g Total

Slowly add the pectin to the water and mix thoroughly.
Bring the mixture to a boil to activate the pectin.
Bit by bit, combine the preparation with the praliné, pistachio pure paste and Natur Emul.
Use an immersion blender to finish off the emulsion so it takes on a nice creamy texture.
Leave to set in the refrigerator or use immediately.
Step05

STRAWBERRY CONFIT

268g Strawberry purée
39g Sugar
39g Glucose powder
4g Pectin NH
2g Gelatin powder (220 Bloom)
10g Water for the gelatin
2g Lemon juice
364g Total

Heat up half the purée.
At 105°F (40°C), add the mixture of sugar, glucose powder and pectin.
Bring to a boil.
If necessary, you can add the gelatin (which you have previously rehydrated).
Combine with the other half of the purée and lemon juice at 40°F (5°C).
Step06

PISTACHIO COATING

175g COCOA BUTTER
350g 42% PISTACHIO PRALINÉ
75g Chopped pistachios
600g Total

Melt the COCOA BUTTER and add the PRALINÉ, followed by the chopped hazelnuts.
Use at 85°F (30°C).
Step07

RHUBARB COMPOTE

350g Rhubarb
65g Sugar
0.5g Tahitian vanilla bean
2.3g Pectin NH
417.8g Total

Wash and slice the rhubarb.
Put the pieces in a saucepan and sprinkle them with sugar. Leave to sit for 10 to 15 minutes.
Once the moisture has seeped out, add the split and scored vanilla and leave to cook on a low heat, stirring regularly every 20 minutes or so. Add the pectin and bring to a boil.
Store in the refrigerator or use immediately.
Step08

ABSOLU CRISTAL SPRAY MIX

Bring the ABSOLU CRISTAL to a boil in the water.
Immediately apply using a spray gun at approx. 175°F (80°C).

Assembly and finishing

Primavera

As needed COCOA BUTTER
As needed Fresh strawberries

Preparation:
Make the shortcrust pastry and spread it between 2 sheets to a thickness of 3mm. Leave it in the refrigerator, then use a 7cm fluted cutter to cut it into pieces.
Bake these in a fan-assisted oven between 2 silicone mats at 300°F (150°C) for approx. 15 minutes.
Tip: To protect the shortbread from moisture, brush it with melted COCOA BUTTER.
Make the syrup. Make the sponge mix then spread it onto a 40 × 60cm tray. Bake it in a fan-assisted oven at 340°F (170°C) for approx. 10-12 minutes.
Once the sponge has cooled, cut it into 6cm disks (two per gateau). Soak each sponge disk in strawberry syrup.
Make the crémeux. Place a sponge disk in the base of a 6cm-diameter, 3cm-tall ring. Apply 20g of pistachio crémeux onto each sponge.
Then place a second sponge disk on top of the crémeux. Freeze the assembly.
Prepare the confit. Pour 10g between 2 rings (6cm and 4cm) to create a form it into a ring shape. Leave it to set in the refrigerator, then remove the inner ring.
Make the rhubarb compote. Once it has cooled, place 10g inside the confit ring. Freeze the assembly. Prepare the pistachio coating and spray coating. Use a zester to grate the almonds.

Plating:
Take the assemblies, the sponge and crémeux and the confit and compote disks out of their frames.
Use a small knife to dip the mini-gateaux part-way into the pistachio coating. Immediately place these on the baked shortcrust pastry disks.
Spray the confit and compote disks with coating. Immediately place these on top of the mini-gateaux.
Decorate the gateaux with some slices of strawberry.

Meet the Chef

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Master pastry Chef Trainer - Spain at Europe

Sandra Ornelas

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