Verrine Pistachio, Prunes and Bananas by Chef Laurent Manrique

Rating: 
Yield: 
Serves 6
Ingredients: 
Pistachio Bavaroise Metric Grams (Original) Metric High-Volume Yield % Comments
Milk 365 3650 40.47 %
Egg, yolk 50 g 500 g 5.54 % 3 large eggs yield 50 g of yolk
Sugar, granulated 55 g 550 g 6.10 %
Cream, heavy 360 g 3600 g 39.91 %
Pistachio, paste 70 g 700 g 7.76 %
Gelatin, leaves 2 each 20 each 0.22 %
Total 902 g 9020 g 100.00 %


Method:

Mix in a bowl sugar and egg yolks. Simmer milk and pistachio paste. Add mixture to the eggs while whisking at the same time. Bloom gelatin leaves in cold water. Add gelatin to the mix and whisk. Chill until liquid is completely cold. Whip the heavy cream and add to the mixture. Chill.

Pistachio Sable Metric Grams (Original) Metric High-Volume Yield % Bakers % Comments
Flour, pistachio 240 g 2400 g 16.16 % 39.02 %
Flour, cake 375 g 3750 g 25.25 % 60.98 %
Sugar, powdered 270 g 2700 g 18.18 % 43.90 %
Butter, unsalted 500 g 5000 g 33.67 % 81.30 %
Egg, yolk 100 g 1000 g 6.73 % 16.26 % 6 large eggs yield 100 g of yolk
Total 1485 g 14820 g 100.00 % 241.46 %


Method:

Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, process for 30 seconds until combined. Add 200 g of flour and process until smooth. Add remaining flour to processor; process to combine. Turn dough onto work surface and form into flat square; wrap with plastic and transfer to refrigerator until chilled. Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 0.5 cm-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
Using a 5 cm round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes. Preheat oven to 165 ⁰C. Bake until cookies are golden, 12 to 15 minutes. Transfer to a wire rack to cool. Before assembling the praline, break the sable into crumbles.

To make Pistachio Flour:
Blanch the pistachios by placing shelled nuts in a saucepan or pot of boiling water for roughly 30 seconds. This helps remove the skins, which will give you a finer, lighter flour than if you used unblanched nuts. Drain the pistachios and spread them in a single layer on a towel. Use the towel to rub the pistachios. As you rub, the skins should pop right off. Discard the skins. Transfer the nuts to a baking sheet. Let them dry overnight or dry them for 3 to 5 minutes in an oven that has been preheated to 162 ⁰C. Place the dry pistachios in a food processor, spice grinder or blender and grind them finely. Avoid overgrinding the nuts or you will end up with pistachio butter. Dump the nuts into a sieve or sifter once they look like they are ground finely enough. Sift the ground pistachios into a bowl. Return anything that is left in the sieve or sifter to the food processor, spice grinder or blender. Pulse a few more times to achieve the fine grind.
Use the flour immediately or store it for three to four months in an airtight bag or container. It should last about one month in the refrigerator or several months in the freezer. Avoid storing the pistachio flour at room temperature since the oils in the nuts may become rancid.

Trick of the trade:
Once the pistachios have been blanched and dried, they can be stored in the freezer to facilitate grinding and avoid pistachio paste.

Prune Banana Puree Metric Grams (Original) Metric High-Volume Yield % Comments
Prunes 35 g 350 g 17.50 % Pureed
Pistachios 30 g 300 g 15.00 % Crushed
Bananas 135 g 1350 g 67.50 % 1 large ripe banana yields 135 g
Total 200 g 2000 g 100.00 %


Method:

Place prunes and bananas in a food processor until thoroughly combined. Incorporate crushed pistachios by folding them in with a large spatula.

To assemble: In a large thick martini glass layer the pistachio bavaroise, sablé crumbles, prune banana puree and crushed pistachios as needed.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!