Montebello: Reinvent the classic "Fraisier"

Actually I really want to have other reason to make some sweet ^^, but in the end it always comes from the fact that I get some new book and I want to try some recipes.

Montebello: Reinvent the classic "Fraisier"

And this time is simple, the same reason but a new kind of dessert (and recipe, hehe). The dessert that I made is  "Montebello", the recipe comes from the book .......................
I have to admit that this book is very beautiful and the recipe seem to be different from other books by Pierre Hermé. Most of the time I feel like he rewrites his recipes in every books, haha, (I'm not mean, I really have that feeling -*-, but I just can't stop myself from buying his book).  Anyway this book is not! The theme of the book is the classic recipes and the invention  that base from the classic by Pierre Hermé. There are 2 recipes per 1 classic dessert, the first one is the classic and the second is the new invention. The new invention is more interesting, even they base on the fact that Pierre Hermé still uses the same combination, like rose and raspberry or his signature coffee tart, and etc. 
Like the recipe that I made, the classic one is a Fraisier, the sponge cake filled with crème mousseline, fresh strawberries and covered the top with Italian meringue. But the invention version is this one "Montebello", the biscuit dacquoise pistache with pistachio flavored crème mousseline and fresh strawberries. With pistachio dacquoise and less cream, dessert becomes lighter and fresher, I think I love it.
Anyway you don't have to believe me, hehe, try it by yourself (and don't forget to tell me, ^^).

Montebello
Make 24cm cake

(or 4 -15cm cake)

Le  biscuit dacquoise pistache
25g .................................. Pistachio nuts, chopped
135g ................................ Icing sugar
115g ................................. Almond powder
150g ................................. Egg whites
50g ................................... Granulated sugar
20g ................................... Pistachio paste
........................................... Icing sugar, for dusting the dacquoise
La Crème pâtissière
125g ................................ Whole milk
1/2 ................................... Vanilla bean
30g .................................. Granulated sugar
5g ..................................... All purpose flour
5g ..................................... Corn starch
30g ................................... Egg yolks
10g ................................... Unsalted butter
La meringue italienne
15g ................................... Water
60g ................................... Granulated sugar
30g ................................... Egg white
La Crème au beurre
35g ................................... Whole milk
30g ................................... Egg yolks
15g ................................... Granulated sugar
150g ................................. Unsalted butter, soften
70g ................................... La meringue italienne
La Crème mousseline
300g ................................ La Crème au beurre
40g ................................... Pistachio paste
70g ................................... La Crème pâtissière
........................................... Green food coloring, optional
La garniture
400g ................................ Fresh strawberries
.......................................... Strawberry jam
........................................... Pistachio nuts, roasted and chopped


Preheat the oven to170°C.
Butter the cake mold and line the base with non-stick baking paper.
Sift together almond powder and icing sugar.

 Whip the egg whites until foamy and slowly add the sugar into the egg white, whip until stiff peaks form.
Fold about 1/2 cup of meringue with pistachio paste.
Fold the meringue, almond powder mixture and pistachio paste mixture together until combine.

Pipe the batter into the cake mold, until 2 cm height, sprinkle with icing sugar and chopped pistachio nuts, and bake for 30 minutes.
Let it cool on a wire rack.


La Crème pâtissière

 Mix egg yolks, flour, corn starch, sugar and seed from vanilla bean and bring the milk to boil.
Pour the milk into the egg yolk mixture, stirring all the time.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Stir in the butter, and pour the mixture into large bowl,  let it cool completely.


Make Italian meringue following the method from here. 


Make la Crème au beurre:

Mix egg yolks and sugar, bring the milk to boil (by putting the milk in a microwavable cup and heat for 25-40 seconds).
Pour the milk into the egg yolk mixture, stirring all the time.
Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.
Pour the mixture into a bowl, let it cool completely.

Beat the butter into the custard base, then fold the 70g of Italian meringue into the butter base.


Make La Crème mousseline:

Mix together la Crème au beurre, pistachio paste, 70g of La Crème pâtissière, and green food coloring (if using) until smooth.


Assemble:

Melt and strain the strawberry jam, set aside (if it's too thick mix with a bit of water).
Pipe the crème mousseline over the biscuit dacquoise pistache, place the fresh strawberries on top, and brush with melted strawberry jam. Decorate with chopped pistachio nuts.

Montebello

Montebello: Reinvent the classic "Fraisier"