Fig and Pistachio Cake by @bouts.de.choux

1h27

8 servings

🧈

85 g

Butter

🍯

35 g

Honey

🥚

3

Eggs

🥥

50 g

Coconut sugar

🌾

160 g

Flour

🫙

2.5 g

Baking powder

🥛

270 ml

Liquid cream

🥛

15 ml

Milk

🌰

65 g

Pistachio paste

🧂

1 pinch

Salt

🫐

120 g

Raspberries

🍈

80 g

Figs

🍬

10 g

Sugar

3 g

NH pectin

🍮

1

Gelatin sheet

🍫

20 g

White chocolate

🥜

30 g

Pistachio puree

  1. Add

    Make a brown butter and add the honey, then leave to cool.

  2. Whisk

    Whisk the eggs with the coconut sugar.

  3. Add

    Add the flour, baking powder and salt.

  4. Add

    Add the cooled honey butter.

  5. Add

    Add the cream, milk and pistachio paste.

  6. Bake

    Bake for 40 minutes in an oven preheated to 160°C.

  7. Heat

    Heat the raspberries and figs and let them stew down.

  8. Add

    At the boil, add the pectin and sugar, mix and continue cooking for 2 minutes.

  9. Cool

    Leave to cool.

  10. Soak

    Soak the gelatin sheet in cold water.

  11. Heat

    Heat cream (1), then add the rehydrated gelatin.

  12. Pour

    Pour over the white chocolate and mix until the chocolate is melted.

  13. Add

    Add cream (2) and blend with a hand blender.

  14. Refrigerate

    Cover with plastic film touching the surface and refrigerate overnight.

  15. Whip

    The next day, whip the ganache.

Fig and Pistachio Cake by @bouts.de.choux

1h27

8 servings

🧈

85 g

Butter

🍯

35 g

Honey

🥚

3

Eggs

🥥

50 g

Coconut sugar

🌾

160 g

Flour

🫙

2.5 g

Baking powder

🥛

270 ml

Liquid cream

🥛

15 ml

Milk

🌰

65 g

Pistachio paste

🧂

1 pinch

Salt

🫐

120 g

Raspberries

🍈

80 g

Figs

🍬

10 g

Sugar

3 g

NH pectin

🍮

1

Gelatin sheet

🍫

20 g

White chocolate

🥜

30 g

Pistachio puree

Preparation Steps

  1. Step 1/15

    Make a brown butter and add the honey, then leave to cool.

    🧈Butter
    🍯Honey
    🍲Saucepan

  2. Step 2/15

    Whisk the eggs with the coconut sugar.

    🥚Eggs
    🥥Coconut sugar
    🥄Whisk
    🥣Mixing bowl

  3. Step 3/15

    Add the flour, baking powder and salt.

    🌾Flour
    🫙Baking powder
    🧂Salt
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/15

    Add the cooled honey butter.

    🧈Butter
    🍯Honey
    🥣Mixing bowl
    🥄Spatula

  5. Step 5/15

    Add the cream, milk and pistachio paste.

    🥛Liquid cream
    🥛Milk
    🌰Pistachio paste
    🥣Mixing bowl
    🥄Spatula

  6. Step 6/15

    Bake for 40 minutes in an oven preheated to 160°C.

    🍰Cake pan

  7. Step 7/15

    Heat the raspberries and figs and let them stew down.

    🫐Raspberries
    🍈Figs
    🍲Saucepan

  8. Step 8/15

    At the boil, add the pectin and sugar, mix and continue cooking for 2 minutes.

    NH pectin
    🍬Sugar
    🍲Saucepan
    🥄Spatula

  9. Step 9/15

    Leave to cool.

  10. Step 10/15

    Soak the gelatin sheet in cold water.

    🍮Gelatin sheet
    🥣Mixing bowl

  11. Step 11/15

    Heat cream (1), then add the rehydrated gelatin.

    🥛Liquid cream
    🍮Gelatin sheet
    🍲Saucepan

  12. Step 12/15

    Pour over the white chocolate and mix until the chocolate is melted.

    🍫White chocolate
    🥣Mixing bowl
    🥄Spatula

  13. Step 13/15

    Add cream (2) and blend with a hand blender.

    🥛Liquid cream
    🧉Hand blender

  14. Step 14/15

    Cover with plastic film touching the surface and refrigerate overnight.

    Plastic film

  15. Step 15/15

    The next day, whip the ganache.

    🥜Pistachio puree
    🥄Whisk

Composition

Ingredients

Types

Dairy, Sweeteners, Eggs, Grains, Leavening agent, Nuts, Spices, Fruits, Additives, Confectionery

Ingredients

Butter, Honey, Eggs, Coconut sugar, Flour, Baking powder, Liquid cream, Milk, Pistachio paste, Salt, Raspberries, Figs, Sugar, NH pectin, Gelatin sheet, White chocolate, Pistachio puree

Notes

Butter (browned (beurre noisette)), Eggs (small), Flour (T65 flour), Liquid cream (for the cake batter), Pistachio paste (for the cake batter), Raspberries (for the confit), Figs (for the confit), Gelatin sheet (for the whipped ganache)

Allergens

Milk, Eggs, Gluten, Tree nuts, Soy

Dietetics

Dietary regimen

to inform

Calories

310 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

45 minutes

Cooking

42 minutes

Overall

1 hour 27 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Whisk, Mixing bowl, Saucepan, Spatula, Hand blender, Plastic film, Cake pan

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Special Occasion, Celebration

Origin

Source

Platform

instagram

Original Creator

@bouts.de.choux

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Creamy, Light, Fluffy

Flavors

Nutty, Sweet, Fruity, Tangy

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform