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  3. Plant-based Cassis Pistache Kadayif
Patisserie & Dessert
Plant-based
Dairy-free
Vegan

BELCOLADE CASSIS

PISTACHIO KADAYIF

Complexity level  

 

Composition

For 30 portions (100g each)

  1. Cake pistachio
  2. Pistachio kadayif filling
  3. Cassis filling
  4. Plant-based mousse with pistachio
  5. Chocolate spray
  6. Pistachio creamy
  7. Crispy cookie

 

  1. Belcolade
  2. Recipes
  3. Plant-based Cassis Pistache Kadayif
1 Cake pistachio (15g/portion)
Ingredients
  • Plant-based almond milk 90g
  • Vegetable oil 250g
  • Apple sauce 200g
  • Sugar 150g
  • Invert sugar 65g
  • Baking powder 15g
  • Pastry flour 420g
Preparation
  • Sieve all the dry ingredients together.
  • Mix all the ingredients together to obtain a homogeneous cake batter.
  •  Spread out on a baking tray of 30x40cm’s approximately 1cm thick.
  • Bake at 170°C for about 20 minutes with closed dampers.
  • Leave to cool down after baking and cut out circles of 5cm diameter.
2 Pistachio Kadayif filling (15g/portion)
Ingredients
  • Kadayif 150g
  • PatisFrance Praliné Pistache 52% 75 g
  • PatisFrance Pralirex Pistache 125g
  • Salt 1g
Preparation
  • Bake the kadayif golden brown with the coconut oil in a pan and leave to cool down.
  • Melt the Belcolade Selection M. Douceur Plant-Based Cacao-Trace  chocolate.
  • Add the PatisFrance Praliné Pistache 52% and the PatisFrance Pralirex Pistache to the chocolate and mix with a spatula.
  • Add the baked kadayif and salt, and mix again with a spatula.
  • Scoop 15g per portion in a circle of 5cm diameter and flatten it out.
  • Put this in the freezer as a preparation.
3 Cassis filling (15g/portion)
Ingredients
  • Cassis fruit (frozen) 300g
  • Sugar 150g
  • Inulin (or sugar) 50g
  • Pectin NH 10g
  • Lemon juice 15g
Preparation
  • Warm up the cassis and the sugar to above 50°C.
  • Dry mix the inulin (or sugar) with the pectin and add it to the cassis mixture while continuously mixing with a whisk.
  • Add the lemon juice and boil for 2 minutes.
  • Leave to cool down in a bowl and mix occasionally with a spatula.
  • Pour the cassis filling into silicone half-sphere molds of 4cm diameter, 15g each.
  • Put in the freezer as a preparation.
4 Plant-based mousse pistachio (40g/portion)
Ingredients
  • PatisFrance Pralirex Pistache 120g
  • Puratos Ambiante Chocolate Flavor 450g
  • Plant-based almond milk 225g
  • Plant-based almond milk 75g
  • Pectin 3g
  • Sugar 20g
Preparation
  • Semi-whip the Puratos Ambiante Chocolate Flavor and the almond milk (75g) until soft peaks form.
  • Dry mix the sugar and the pectin.
  • Heat the almond milk (225g) to approximately 50°C and add the sugar-pectin mixture.
  • Bring this composition to a boil for 1 minute and add this to the Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate.
  • Mix with a whisk to obtain a ganache texture and add the PatisFrance Pralirex Pistache.
  • Mix to obtain a homogeneous texture of 35°C.
  • Add the semi-whipped Puratos Ambiante Chocolate Flavor and mix gently with a spatula.
  • Use the mousse immediately.
5 Chocolate spray (2g/potion)
Ingredients
Preparation
  • Melt both ingredients together to 40°C and mix with an immersion blender.
  • Spray over the frozen dessert.
6 Pistachio creamy (10 g/portion)
Ingredients
  • PatisFrance Praliné Pistache 52% 150g
  • Puratos Miroir L’Original Neutral 150 g
  • Water 80g
Preparation
  • Mix the PatisFrance Praliné Pistache 52% with the water to achieve a smooth consistency.
  • Add the Puratos Miroir L’Original Neutral and mix with a spatula to a homogeneous texture.
  • Spread the pistachio creamy out on a silicone sheet at 2mm thickness and put it in the freezer.
  • Cut out circles with a dough cutter of 4cm diameter to decorate the top of the dessert.
7 Cookie (3g/portion)
Ingredients
  • Puratos Mimetic Incorporation 170g
  • Almond paste 50% (marzipan) 100g
  • Sugar 150g
  • Hazelnut powder 50g
  • Plant-Based milk (almond milk) 40g
  • Vanilla 2g
  • Baking powder 2g
  • Salt 2g
  • Flour 375g
Preparation
  • Mix the almond paste with the sugar and hazelnut powder in a kitchen robot using the flat beater.
  • Add the Puratos Mimetic Incorporation, the PatisFrance Pralirex Hazelnut and the plant-based milk.
  • Mix in all the other ingredients to obtain a homogeneous dough.
  • Leave the dough to rest for 1 hour in the fridge.
  • Roll it out to 2mm think and cut into desired shape.
  • Bake the cookies on a Silpain® for about 12 minutes at 165°C with open dampers.
  • Leave them to cool down.
8 ASSEMBLING
Ingredients
Preparation
  • Put some pistachio mousse in a mold for small entremets of 6cm diameter and 4cm high.
  • Insert the cassis filling followed by a layer of the Pistachio kadayif filling and finish with a layer of the cake pistachio.
  • Freeze the dessert and demold after to spray with the chocolate spray.
  • Put a layer of the pistachio creamy on top and decorate with chocolate decorations made from Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate.

Created by Michel Eyckerman

Indulge in this exquisite plant-based dessert featuring cassis filling, kadayif pistachio and a light pistachio mousse made with creamy Belcolade Selection M. Douceur Plant-Based Cacao-Trace chocolate.

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