Miniature nougatine logs with piped vanilla, chocolate and pistachio

© Isigny Ste Mère

This recipe has been developed with Isigny Sainte-Mère products.

Method:
Chocolate cream
Start by making a batch of crème anglaise: mix 50g of egg yolk with the sugar. Bring the milk to the boil and pour it into the mixture. Whisk firmly to set off the egg yolk. Then pour the hot mixture on the dark chocolate. Mix thoroughly again with the whisk and set it aside to cool.


Crème pâtissière
Put the milk on to boil, whisk the egg yolk and sugar, then add the flour. Pour in the hot milk and return the mixture to a gentle heat to thicken, stirring carefully for five to ten minutes. Stop cooking the mixture at the first signs of boiling.

Pistachio cream
Mix half the crème pâtissière with the pistachio paste using a whisk, then carefully fold in the whipped crème chantilly using a spatula: avoid knocking the air out of the whipped cream. Put on one side to chill.

Vanilla cream
Scrape the flesh from the inside of the vanilla pod and mix it with the second half of the crème pâtissière, using a whisk. Then carefully fold in the whipped crème chantilly using a spatula, as before. Put on one side to chill.

Nougatine
Stir the granulated sugar and the glucose together in a saucepan over a gentle heat, to get a caramel. Add the 150g of ground almonds to make the nougatine, which needs to cool off before grinding into a fine powder. With this powder, sprinkle a thin layer on a non-stick sheet 6cm by 10cm and put it in an oven for a few moments so that the nougatine can fuse and soften. Cut and roll the warm nougatine to make four small cylinders. Once it has cooled and hardened, decorate each cylinder with a forcing bag, using the three creams to plate up the desserts immediately.

Tips:
this dessert can be served with a vanilla ice cream.