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