Pistachio & Apricot Gateau

Name: Pistachio & Apricot Gateau
Ingredients: 200 g ground pistachios; 200 g icing sugar; 200 g ground almonds; 30 g caster sugar; 50 g roasted diced apricots; 10 g honey; 1 cinnamon stick; 250 g egg whites; 75 g caster sugar; 225 g apricot purée; 6.5 g gelatine; 25 g caster sugar; 4 g gelatine; 400 g apricot purée reduced to 200 g; 80 g egg yolks; 160 g whipping cream; 100 g pistachio paste; 50 g whole eggs; 45 g egg yolks; 200 g whipping cream; 8 g gelatine; 10 g whole milk; 25 g whole eggs; 4 g pectin NH; 50 g stock syrup, one to one; 250 g apricot purée; 100 g caster sugar; 20 g caster sugar; 30 g egg yolks; 200 g whole milk

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Pistachio Dacquoise

200 g ground pistachios
200 g ground almonds
200

Dessert

Method

Whisk the egg whites with the caster sugar, adding the sugar in two stages. Sieve together the icing sugar, ground almonds and ground pistachio nuts. Once the meringue is stiff peak, fold through the nuts and icing sugar mix in three stages. Spread onto a silicone mat and bake at 165°C for 14 minutes. Cut into required rectangle once cool.