Nougatine Parisienne
An elegant dessert built on a pistachio macaron sponge, layered with caramelized apricots and nougat cream, and enrobed in chocolate.
Ingredients
Pistachio macaron sponge discs (7 cm diameter)
24
Caramelized apricots
300 g
Nougatine cream
750 g
Dark chocolate
200 g
Apricot glaze
100 g
Apricots (for garnish)
to taste
Pistachios (for garnish)
to taste
Instructions
1
Lining the molds
Place one sponge disc at the bottom of each 7 cm diameter round mold.
2
Adding apricots
Spread half of the caramelized apricots over the sponge disc.
3
Adding cream
Cover with half of the nougatine cream.
4
Layering
Place a second sponge disc on top.
5
More filling
Spread the remaining apricots on top.
6
Filling
Fill with the nougatine cream and smooth the surface with a spatula.
7
Chilling
Refrigerate or freeze until firm.
8
Unmolding
Briefly pass a flame torch along the edges of the mold to release the dessert.
9
Making the chocolate collar
Cut a clear acetate strip to match the height of the mold, temper the chocolate, and spread it onto the strip.
10
Attaching the collar
Before the chocolate sets, wrap it around the sides of the dessert with the chocolate facing in, and allow it to set.
11
Decorating
Brush the surface with apricot glaze and decorate with apricot pieces and pistachios.
12
Serving
Peel off the acetate strip just before serving.
