Strawberry Pistachio Plated Dessert

Plated desserts


Steps: 6

An original recipe by Rémi Montagne, L'Ecole Valrhona.

 Makes 24 desserts.

Recipe steps


  1. Bring the water to a boil with the non-fat dry milk powder mixed with the stabilizer. Add the previously rehydrated gelatin.
  2. Emulsify the hot liquid with the PISTACHIO PRALINE 42% mixed with melted COCOA BUTTER.
  3. Add the egg whites and the cold cream and mix.
  4. Let crystallize in the refrigerator overnight, before whipping the mixture with a whisk to obtain a worktable texture.

pistachio praliné crémeux

  1. Heat the milk and add the gelatin previously rehydrated.
  2. Gradually pour this mixture over the PISTACHIO PRALINE 42% and. Continue mixing until a smooth, elastic and shiny texture is obtained.
  3. Stabilize this emulsion by slowly adding the cold cream. Mix with immersion blender to perfect the emulsion.


  • 80gAll-purpose flour
  • 80gpistachio FLOUR
  • 80geuropean butter
  1. Sift together the dry ingredients.
  2. Add the cold butter in small cubes and mix all ingredients with the paddle attachment. Small balls will form, then turn into a homogeneous paste. Stop mixing.
  3. Refrigerate or use immediately.

Pistachio Opaline

  • 135gSugar
  • 55gwater
  • 55gglucose
  • 15gchopped pistachios
  1. Heat the sugar, water and glucose to 155°C (311°F).
  2. Pour on a silicone mat. Once cold, mix in powder.
  3. Using a stamen, place this sugar powder in the desired template on a silicone mat and sprinkle with chopped pistachios.
  4. Place in the oven at 160°C (320°F) until the sugar melts. Keep away from moisture.

Strawberries confit

  • 260gstrawberry purée
  • 55graspberry purée
  • 20gsugar
  • 2gpectin NH
  • 2glemon juice
  1. Heat the purée to 40°C (104°F), then add the mixture of sugar and pectin. Bring to a slight simmer and add the lemon juice. Reserve in the refrigerator.

Strawberry marmelade

  • 665gStrawberries
  • 330gconfit strawberries
  1. Mix the confit with the brunoise strawberries.

Assembly and finishing

Prepare the Mounted Ganache and the Crémeux.

Make the Streusel and shape pieces about 1cm in diameter.

Reserve in the refrigerator. Bake at 150°C (302°F) for about 8 minutes.

Make the 6cm Opalines in diameter and keep them away from moisture.

Then prepare the Strawberry Marmalade.

Using a cookie cutter, make 3 discs of Strawberry Marmalade on the plate.

Then, using a bag with a 10mm tip, place 3 drops of Pistachio Crémeux.

Pipe the Mounted Ganache using an 18mm tip over the drops of Pistachio Crémeux.

Then place the Streusel pieces.

Finish the dessert by placing an Opaline on each Mounted Ganache dome.

Download in progress