White Chocolate Pistachio Mousse Cake w/ Pistachio Crunchy Insert-Bachour Inspired (Green)

25 May

Finally I have time to write in my blog again. As I am typing away I remember how at peace I am. The past few weeks have been quite busy and with work in full steam, well I got stressed out. A walk with a friend today solved the problem as it helped me unwind. There is nothing more peaceful than walking at the beach and around the neighbourhood on a warm spring day. Walking around beautiful surroundings definitely let me vent out and voice my frustrations allowing me to relax.

In the wake of the last few weeks, I also had a friends birthday to make a cake for. I wanted to surprise her thus made the cake extra special. In the last few months I went on a splurge buying baking books to try new recipes. Of them I bought Bachour’s recipe books. Apparently he is America’s 10 top pastry chefs and his works and recipes are to die for having mastered his art. As I was flipping through his recipe book, my eyes fell on GREEN. The reciped combined different elements of texture which was creamy and crunchy. Bonus it had my favorite ingredient pistachios. So off I went to make it and in the process challenged myself.

To make the cake, I first made a chiffon cake. I choose this cake as it is a favourite to my family.

Pistachio Crunchy Insert-I then made the crunchy insert. To do this, I toasted some sicilian pistachio and grounded into a fine powder. Next, the white chocolate was melted. Once the chocolate was melted, the ground pistachio, wafers, and chocolate were combined and mixed into a smooth paste like consistency. I then used a 6″inch ring and serran wrapped the edges and spooned the mixture into the cake ring to create a crunch disk.

Pistachio Cremeux-While the disk was setting, I then made the cremeux. To make the cremeux, the gelatin needed to be bloomed in cold water. I then boiled the cream and milk, added the bloomed gelatin and poured the liquid onto the white chocolate and pistachio paste and mixed until homogenous. Once the mixture had cooled, I spooned the cremeux into a silicone mold and froze the cremeux.

Pistachio White Chocolate Mousse-As with most mousses, gelatin needs to be bloomed. While the gelatin was blooming I boiled the milk and added the bloomed gelatin onto the chocolate and pistachio paste. As the mixture was cooling, cream was whipped until soft peaks. I then folded the whipped cream into the white chocolate/pistachio mixture.

Assembly-To assemble the cake, I placed the chiffon cake on the bottom and laddled the mousse onto the cake. Next I inserted the crunchy insert onto the mousse and laddled some more mousse. The cremeux came next and finally more mousse was laddled on top to finish the cake. When the cake setted, I made some white chocolate disks to surround the cake with, pipped whipped cream on top and decorated with strawberries.

Voila!!!

Pistachio Cremeux (Note these recipes make 3 6″ cakes)
12 g gelatin sheets
375 g cream
100 g milk full fat (I used 2%)
250 g white chocolate
200 g pistachio paste

Pistachio Crunchy Insert

150 g wafer crumbs
50 g toasted pistachio
200 g white chocolate
100 g unsalted butter (I did not add the butter)

Pistachio White Chocolate Mousse
26 g gelatin sheet
500 g full fat milk (I used 2%)
150 g pistachio paste
810 g white chocolate
750 g cream

Result: Fabulous. You got the creamy and nuttiness of the pistachio cremeux and mousse which is offset by the crunchy texture of the insert. This recipe is a keeper!!!!

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