True Gold Petit Baklava Entremets

PART 1: PISTACHIO JOCONDE

INGREDIENTS
210g Pistachio Flour
52g Almond Flour
149g Confectioner’s Sugar
207g Egg Whites
56g Granulated Sugar
259g Whole Eggs
56g Coconut Oil (melted)

METHOD
Preheat oven to 200ºC. Prepare one full sheet tray with baking paper or a silpat.
Sift dry ingredients (excluding sugar) into a bowl. Reserve.
Whip Egg Whites to stiff peaks. Gradually adding the sugar after egg whites becomes a frothy texture.
At the same time add whole eggs gradually to dry ingredients mixing well after each addition. Mix until smooth and light.
Once egg whites have formed glossy firm peaks, add egg & nut flour mixture in 3 stages. Folding gently after each addition.
Fold in melted oil and transfer to prepared sheet tray.
Spread evenly onto the entire sheet tray.
Bake at 200ºC for 8-10 minutes (depending on oven strength)
Check for readiness (firm to touch)
Once baked, remove carefully from sheet tray and cool on a rack.
Set aside until ready to use.

PART 2: PISTACHIO & HONEY PRALINE INSERT

INGREDIENTS
120g Granulated Sugar
80g Honey
400g Roasted Pistachio
2g Salt

METHOD
Make a caramel with sugar & honey.
Pour over pistachio and allow to set.
Break into smaller pieces and add to a food processor.
Add salt.
Blend to desired smoothness.
Pipe into demi sphere molds and freeze until set.
Un-mold and reserve in freezer until ready to use.
Refer to assembly for further instructions.

PART 3: TRUE GOLD CASHEW CREMEUX

INGREDIENTS
625g Coconut Cream 25%
625g Cashew Milk
62g deZaan True Gold cocoa powder
250g Egg Yolk
100g Granulated Sugar
120g Cashew Paste
10g Gelatin

METHOD
Bring to a light simmer the cream & milk.
At the same time combine cocoa powder, egg yolks & sugar in a bowl to a smooth paste.
Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture.
Once combined, return to heat, and cook to 82°C/179°F. (Making a Crème Anglaise)
Once to correct temperature, pour anglaise onto cashew paste & gelatin. Mix thoroughly with an immersion blender.
Cool cremeux to 40°C/104°F, then pour ½ way into desired mold.
Add praline insert & fill remaining space with cashew cremeux.
Freeze overnight. Refer to assembly for further instructions.

PART 4: KADAIFI CRISP

INGREDIENTS
300g Kadaifi
30g Coconut Oil (melted)

METHOD
Gently pull apart some strings from the kadaifi.
Form it into a circle creating a nest.
Gently drizzle with butter.
Bake at 160°C/320°F until golden brown.
Remove from oven & cool down completely.
Store in an air-tight container until ready to use.

PART 5: ASSEMBLY

METHOD
Once all components have been made. Start by unmolding the cremeux.
Prepare onto a glazing rack. Freeze.
Place pistachio jaconde disc in the center of plate.
Prepare neutral glaze & glaze cremeux.
Place the glazed cremeux on top of the jaconde.
Sprinkle crushed pistachios around the cremeux.
Place one kadaifi nest on the top of the cremeux.
Finish with a few droplets of honey & a single petal of flower.