Cakes and Pastries Recipes - Pistachio and White Chocolate Mousse Dacquoise Recipe

Ingredients

Serves 8:

• 3 egg whites

• 3/4 oz (120 g) crystal sugar

• 1 1/2 oz (40 g) almond powder

• 1 1/2 oz (40 g) ground pistachios

• 2 3/4 oz 180 g) confectioners' sugar

• 1 handful red currants, pistachios, and physalis

White chocolate mousse:

• 6 1/3 oz (180 g) white chocolate

• 2 egg yolks

• 2 sheets of gelatin

• 1 shot Grand Marnier

• 2/3 lb (300 g) whipped cream

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Method:

1. Preheat the oven to 350°F/180°C.

2. Whisk the egg whites, together with the crystal sugar, until they start to rise. When they form stiff peaks, add the almond powder, ground pistachios, and finally the confectioners' sugar.

3. Cover a baking sheet with baking paper, place a pastry ring over it, and fill using a pastry bag. Make a second disc alongside the first or on another baking sheet. Bake for 25 min.

4. Prepare the white chocolate mousse: melt the chocolate, broken into pieces, in a double boil­er. Mix. Take aside 3/4 oz (20 g) of the melted chocolate and make a thin layer on aluminum foil. Let it harden.

5. Add the egg yolks to the remaining melted chocolate, then the sheets of gelatin, softened in a little cold water and allowed to dissolve in the Grand Marnier. Stir carefully. When the mixture reaches about 30C, add the whipped cream. Refrigerate for 30 min, until the mousse is firm.

6. Garnish one of the dacquoise discs with the white chocolate mousse. Place the second disc on top. Using pastry bag trim the outer sides with small dollops of reserved mousse. Decorate with red currants, pistachios, and physalis.