PISTACHIO TROMPE L’OEIL – The complete recipe by Guillaume Mabilleau, MOF Pastry Chef
When pastry creation meets trompe l’oeil, the result is a true visual and taste experience.
In this article, discover Guillaume Mabilleau’s exclusive recipe, which revisits pistachios in a dessert that is as delicious as it is impressive, made using our illDESIGN France trompe l’oeil silicone pistachio mould.
Designed to faithfully reproduce the contours of the fruit, this mould allows you to play with illusion while maintaining a high degree of technical precision. It is a perfect demonstration of how a well-designed tool can become a real lever for creativity in professional pastry making.
Take a look behind the scenes of this creation and be inspired by a recipe where design, technicality and indulgence come together as one.
INGREDIENTS FOR THE PISTACHIO BISCUIT:
110g eggs
40g egg yolks
150g sugar
100g ground almonds
85g pistachio paste
40g flour
90g butter
65g egg whites
65g sugar
INGREDIENTS FOR THE PISTACHIO PRALINE:
250g whole pistachios
125g sugar
40g water
4g fleur de sel
Grape seed oil, as needed
INGREDIENTS FOR THE PISTACHIO PRALINE FILLING:
300g pistachio praline
40g feuilletine
60g whole roasted pistachios
INGREDIENTS FOR THE WHIPPED PISTACHIO CREAM:
300g cream
3g powdered gelatine
200 blooms
18g rehydration water
70g white chocolate
70g pistachio paste
300g cold cream
INGREDIENTS FOR THE PISTACHIO COATING:
300g white chocolate
300g cocoa butter
0.6g fat-soluble green powdered colouring
0.6g fat-soluble yellow powdered colouring
INGREDIENTS FOR THE RED VEINS:
30g pistachio coating
3g raspberry red cocoa butter
INGREDIENTS FOR THE GREEN VEINS:
30g pistachio coating
3g green cocoa butter
FINISHING TOUCHES: (optional)
Special icing sugar for decoration, as needed
