Twelve Pistachio - recipe by Alexandre Bourdeaux

In this recipe, international chef Alexandre Bourdeaux proposes a creation specially designed for Martellato's  Twelve mould. The particular geometry of the dodecahedron - with 12 pentagonal faces - allows for uniform baking and an aesthetically precise end result. The mould is compatible with both classic and puff pastry dough, making it versatile for multiple applications.

Alexandre Bourdeaux present his recipe to make perfect dessert with Twelve, the Martellato moulds of Geometric Line.

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"Twelve Pistachio" Recipe by Alexandre Bourdeaux

Strawberry-raspberry baking gel

Ingredients:

Purée 100% raspberry 175 g 

Purée 100% strawberry 200 g 

Lemon zest 4 g 

Vanilla beans 1 g 

Regular sugar 50 g 

Water 50 g 

gellan gum 10 g

Procedure:

Combine water, sugar, vanilla and zest together and bring at 50°c. Add the fruit purée, the gellan and mix well. Give a boil and fill up the silicone molds. Freeze and unmould.

Note: This preparation is used to be insert in a cake before baking.

Pistachio orange orange blossom cake

Ingredients:

Pistachio powder 320 g 

Icing sugar 381 g  

Egg yolk 61 g 

Whole eggs 244 g

Pure pistachio paste 91 g 

35% fat cream 110 g 

Butter 82% fat 107 g 

Olive oil 50 g  

Pastry flour  305 g 

baking soda 17 g

Sea salt 3 g

Orange blossoms 3 g

Procedure:

Warm up the cream, add the pistachio paste, olive oil and melted butter. In a mixer, combine the pistachio powder, icing sugar, add the tempered egg mixture. Add the liquid at room temperature. Sieve the flour, baking and salt and add to the previous mix. Finish by adding the orange blossom extract. Fill up the cake molds previously buttered and floured. Bake at 160°c for 35 minutes.

Note: The mold is buttered and floured.

Watch the video

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Would you like to know more about Twelve5 mould? Click the bottom to discover all models.

Discover Twelve

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ABOUT Alexandre Bourdeaux

Following my inspiring passion, I started my training as a pastry chef at an early age. After graduating from the pastry and chocolate school in Brussels, I started to gain experience, which gave me a broader vision of the pastry world.

When I was 20, I moved to Italy and, after a few years, I had the opportunity to join Sergio Mei's team at the Four Seasons Hotel in Milan. I then started travelling around the world and continued to gain new experience, working as a pastry chef in luxury hotels in Cairo, Japan, the United States and the United Kingdom. Over the years, thanks to my collaboration with Barry Callebaut, I studied and deepened the technology and chemistry of chocolate.

I started teaching all over the world and realised that this would be my future. In 2016 my company ‘Pastry & chocadvice’ was born. As the name suggests, my mission is to offer advice and solutions in the world of pastry and chocolate, sharing my knowledge and techniques. In a nutshell: I do what I love.