ABOUT US CONTACT PARTNERS PRIVACY POLICY

so good #29
now available
View more

Home Chefs Recipes Tools Schools Products Videos Blog & News Books The Magazine

so good.. magazine > Pastry Recipes > Lime and pistachio tartelette by Miquel Guarro

0 Comments

Lime and pistachio tartelette by Miquel Ty

Typpee ttoo sseeaarrcchh......

Guarro
April 29, 2015

Fans
182
Subscribers

Popular Pastry recipes Recent Pastry recipes

Bûche de Noël Maestro with red

berries by Julien Perrinet
1787 Views

Rose and yuzu chocolate bonbon by

Carmen Rueda
1282 Views

Pan & tomato sandwich by Carmen

Rueda
878 Views

Cherry Pistachio chocolate bonbon

by Elle Lei
872 Views

TAGS
pistachio sablé, light lime
Pastry Chef ganache, mango brunoise,
pistachio gianduja strings and Pastry Interviews Chocolate
Miquel Guarro dehydrated lime disks Books For Chefs Catalogue

Coupe du Monde de la Pâtisserie Pierre Hermé

Recipe published in
French Pastry Chefs Antonio Bachour
so good.. #13
Couvertures and Chocolate Sigep so good #24

Show more tags

He was professionally discovered alongside the Torres brothers in the Barcelona restaurant, Dos Cielos
Cielos. Since then,
Miquel Guarro
Guarro’s rise has been meteoric. He won last year’s competition for Spain’s Best Master Chocolatier, the
‘Lluis Santapau’ trophy, and immediately joined the team at the Chocolate Academy in Barcelona. There he found the SPONSORS
freedom necessary to create, which he takes advantage of:  ‘I believe that inspiration can come from many places, a
photograph, a flavor, a sculpture… and then an idea forms which you reflect and work on. That idea sometimes ends
up as something with some consistency and balance,’ says this young chocolatier committed to great
things in the future.

And speaking of the future, we asked Miquel about his professional dreams: ‘In the long-term, I would like to get to
have my own small business, offering customers honest and well-made pastry, with quality products, modern
influences and perhaps combined with some other type of culinary discipline. Maybe cocktail bartending. But I
realize how hard it is.’ In that professional dream, the chef comes up with a healthier pastry with less fat, as a result
of rebalancing traditional recipes. And of course, prioritizing flavor and freshness.

Lime and pistachio tartelette

 

SO GOOD.. RECIPES 2

Order this issue

DISCOVER SO GOOD.. MAGAZINE

pistachio sablé
95 gg green pistachio paste

70 gg butter, 82% fat MAILING LIST BOOKS FOR CHEFS

30 g 
g  pasteurized egg yolks
Email Address* * = required field
150 g 
g  cake flour

100 g green pistachio powder

100 g sugar
Name / Nombre*
30 g La Mancha Origin caramelized whole pistachio

1.2 g fine salt

0.3 g mint green color

Interested in / Interesado en:
Combine the butter and pistachio paste and beat together until softened. Mix the pistachio powder and cake flour Haute Pâtisserie / Pastelería y panadería
together. Add the salt, sugar and mix with the fats. Roll to a cylinder and freeze. Once frozen, pulse the dough in a High Cuisine / Restauración y Alta Cocina
meat grinder to crumbles. Arrange 8cm-wide and 1.5cm-high rings on a silicone mat.
Ice Cream / Heladería
Bake in a 130ºC oven for 25 minutes.

Subscribe
light lime ganache
230 g cream, 35% fat

40 g dextrose

170 g lime juice

360 g Zephyr white chocolate, 34% cocoa

3.8 g gelatin sheets

2 u lemon zest

40 g butter, 85% fat

Heat the cream and lime juice separately to 60ºC, combine the liquids and add the gelatin (previously hydrated). Melt
the white chocolate to 40ºC and emulsify with the liquids. Add the butter and emulsify again.

Grate the lime over the cream and mix. Leave the ganache to cool down to 26ºC and pipe into the silicone molds.

mango brunoise
Cut a mango brunoise, leave to drain slightly on some kitchen paper and place in a pastry bag.

pistachio gianduja strings

380 g Zephyr white chocolate, 34% cocoa

500 g green pistachio paste

4 g fine salt

Temper the white chocolate and add to the paste at room temperature. Add the salt, emulsify thoroughly and allow
to crystallize for 24 hours.
Once crystallized, extract some strings with the help of a zester and interlace them.

dehydrated lime disks

Slice some limes (previously blanched) with the help of a slicing machine and leave to dehydrate at 40ºC for 24 hours.

Montage
Unmold the lime ganache and spray with cold gelatin. Place the ganache on top of the baked pistachio sablé and
encircle with a mango belt. Garnish with the gianduja strings on one side and top with the dehydrated lime slice.

Get more recipes at so good.. #13

TAGS Lime Miquel Guarro Pistachio

PREVIOUS RECIPE NEXT RECIPE

Crème de la Crème Light lychee mousse
Caramel by Gregoire made with B·Concept by
Michaud Jordi Bordas

Related Recipes

Asian sunrise chocolate

Rose and Pistachio tea cake bonbon with yuzu and sake by
by Aabhas Jain... Bart de Gans...
September 28, 2022 | Marc Oliva October 29, 2018 | Marc Oliva

Related Articles
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution.
I believe that the future is very bright!’

A new website to better respond to the needs of the professional pastry chef

60 creations by Antonio Bachour

Monographs and healthy pastries, highly demanded on Books For Chefs Book Week

ALSO ON SO GOOD.. MAGAZINE

Coffee husk, almond, Dimitris Economides: Antonio Bachour and

cocoa, and blonde … 'My cakes are … Carles Mampel, …

7 months ago • 2 comments a year ago • 1 comment 5 years ago • 1 comment

In this original creation, in A good cultural background, Both chefs once again
which he puts into practice admiration for the demonstrate that they work
various 4nishing … architectural richness of … very well together.Read …

0 Comments 
1 Login

Start the
Coffee discussion…
husk, almond, Dimitris Economides: Antonio Bachour and
cocoa, and blonde … 'My cakes are … Carles Mampel, …
LOG IN WITH OR SIGN UP WITH DISQUS ?

Name

 Share Best Newest Oldest

Be the 4rst to comment.

Subscribe Privacy Do Not Sell My Data

SITE MAP VILBO MAGAZINES

The Magazine of Haute Pâtissere is a biannual Pastry Chefs Pastry Products Dulcypas
magazine, published by Grupo Vilbo, aimed at the Pastry Tools Pastry Videos Arte Heladero
professionals of the world of dessert, sweet and Pastry Recipes Pastry Blog & News Saber y Sabor
savory pastry, ice-cream and chocolate. The pastry Pastry Schools The Magazine Professional Books
magazine recommended for the best pastry chefs.

Collaborate | Distribute | Advertise

Sogoodmagazine.com uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most
Aboutcookies'
relevant advertisement tailored to our audience's interests. You can accept Us | Contact | Partners
policy use either by | Legal|"Accept"
clicking PrivacyorPolicy
by continuing visiting the site. You can visit our "Privacy Policy" for
more information.

© 2009-2023 - Vilbo ediciones

ACCEPT y Publicidad, s.l. - All Rights Reserved.
PRIVACY POLICY