---
title: Le Laurence Brocolini Recipe | Pastry1 Magazine
description: Pistachio, lemon, and broccoli flour come together in this bold tartlet by Merouan Bounekraf of Panade.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Le Laurence Brocolini Recipe | Pastry1 Magazine](https://www.parisgourmet.com/magazine/le-laurence-brocolini-recipe)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | May 21, 2025 9:38:15 PM

*BY MEROUAN BOUNEKRAF, PANADE*

 

For 100 tartlets 8 cm in diameter

 

CHEF'S TIP: To make broccoliflour, grate raw broccoli.

## ALMOND SABLÉ DOUGH

INGREDIENTS:

2160 g butter  
1620 g icing sugar  
36 g salt  
540 g ground almond  
4260 g T45 flour  
900 g whole eggs

PROCESS:

 

Mix the butter and icing sugar using a flat whisk. Add all the dry ingredients. Once the mixture is smooth, add the eggs. Divide the dough into two rectangular pieces weighing around 4600 g and store in a cool place. Roll out to a thickness of 2 mm. Cut out strips and disks using the 8 cm diameter rings. Pre-mold in an oval ring and bake for 24 minutes in a convection oven at 170°C.

 

## PISTACHIO CRISP

INGREDIENTS:

280 g 33% milk chocolate  
560 g pistachio praline  
170 g feuilletine  
2 g salt bloom

 

PROCESS:

 

Melt the milk chocolate in a bain-marie. Mix with remaining ingredients. Store.

 

## PISTACHIO FINANCIER SPONGE CAKE

INGREDIENTS:

130 g butter  
200 g icing sugar  
135 g ground pistachio  
 65 g T45 flour  
195 g egg whites

PROCESS:

Make a brown butter. Mix icing sugar, ground pistachio and flour. Add the egg whites and mix. Stir in the brown butter and mix. Spread on a 60 x 40 cm baking sheet. Bake for 12 minutes in a convection oven at 170°C.

 

## LEMON BROCCOLI CONFIT

INGREDIENTS:

1000 g lemon juice  
300 g sugar  
29 g pectin NH  
60 g starch  
17 g gelatin powder 200 blooms  
102 g water  
50 g broccoli flour

PROCESS:

Heat the lemon juice. Mix the sugar, pectin and starch, then sprinkle into the lemon juice. Cook to a rolling boil. Add the gelatin mass and stir. Then stir in the broccoli flour and mix again. Store.

 

## PISTACHIO WHIPPED GANACHE

INGREDIENTS:

950 g 35% fat liquid cream  
55 g glucose  
760 g 30% white chocolate  
16 g gelatin powder 200 blooms  
96 g water  
300 g pistachio paste  
1360 g 35% fat liquid cream

PROCESS:

Heat the 950 g cream and glucose. Pour over the chocolate, gelatin mass and pistachio paste. Blend, then add the 1360 g cold cream and blend again.

 

## ASSEMBLY

INGREDIENTS:

30% white chocolate as required

PROCESS:

Line the tart crust with the white chocolate. Place a thin crust of pistachio crunch, followed by the financier sponge cake in a rectangle the size of the mold and the lemon confit broccoli. Smooth. Top with pistachio whipped ganache. Decorate.

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