The MasterChef Ireland contestants undertake the Emirates challenge to make Créme Chiboust Pistachio. Recreate this simple but delicious recipe below.
Ingredients
Créme Patissiere:
- 6 egg yolks
- 100 g sugar
- 40 g all-purpose flour
- 500 m full cream milk
- 1 no vanilla bean
- 50 g pistachio paste
- 30 g pistachio powder
Italian meringue:
- 3 nos egg whites
- 130 g sugar
- 80 g water
Method
- Crème Patissiere: In a large bowl beat together egg yolks and part of the sugar until a pale and smooth consistency. Sift into the mixture the all- purpose flour.
- In a pot heat the milk, vanilla bean, pistachio paste just to the boil and turn heat on low.
- Pour swiftly a small quantity of the hot liquid into the egg milk, while stirring vigorously to avoid the scrambling.
- g of the eggs.
- Pour back the same mixture into the pot and combine with the remaining milk and stir continuously.
- Stir until the crème patissiere cooks and thickens.
- Remove from the heat and allow to cool.
- Italian Meringue: Put sugar, glucose and water in pot and allow to boil until it reaches
- 110 degrees Celsius. Just before the sugar reaches the temperature in a mixer whip the egg whites until they form soft peaks
- Pour slowly the sugar syrup into the egg whites to form the meringue base.
- Stir in gently the Meringue into the cooled crème patissiere.
- Fold in the fine pistachio powder.
