- A recipe by Thibault MARCHAND
Pistachio financier
Ingrédients
Egg white- 125g
Caster sugar – 145g
T45 flour – 50 g
Ground almonds – 50g
Pistachio paste – 25g
Melted butter – 100g
In the mixing bowl, using the whisk, beat the egg whites with the icing sugar and the pistachio paste.
Replace the whisk with the paddle, then add the sieved powders and mix.
Blend in the melted warm butter and mix.
Keep in the fridge for 24 hours.
Apricot confit
Ingrédients
Frozen puree without added sugar Apricot – 250 g
Caster sugar – 25 g
Pectin NH – 3 g
Mix the dry ingredients together.
Heat the apricot puree.
Sprinkle the powders into the hot liquid and bring to the boil for 2 minutes.
Cool rapidly and set aside for assembly.
Apricot cream
Ingrédients
Frozen puree without added sugar Apricot – 250 g
Frozen puree without added sugar Lemon – 7,5 g
Water – 75 g
Caster sugar – 95 g
Pectin NH – 5,5 g
Cornflour – 16,5 g
Butter – 50 g
Mix the dry ingredients together.
Heat the purees with the water.
Sprinkle in the powders and bring to the boil for 2 minutes.
Remove from the heat, leave to cool to 50°C and add the butter.
Blend using a hand blender and rapidly chill.
Set aside for the assembly.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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