Pistachio-moelleux with plums

Jurgen Koens - Pastryclub

Pistache-moelleux

130 g butter
20 g olive oil
100 g sugar
35 g invert sugar
1 g salt
2 g lime zest
10 g lime juice
25 g pistachio paste
150 g eggs
140 g flour
10 g potato starch
3 Prestige plums

Make a cream of butter, oil, sugar, invert sugar, salt, lime zest and juice and pistachio paste. Add the eggs one by one and mix until smooth. Add the flour and potato starch in batches and mix well until a smooth mass forms. Fill three quarters of a round wooden baking mould with the mixture. Halve and pit the plums and place them on top of the moelleux. Bake the moelleux for 25 minutes at 170°C.

Cardamom cream

200 g whipping cream
20 g Zusto (artificial sweetener)
1 g cardamom powder
5 g pistachio paste

Whip the whipping cream, Zusto and cadamom until soft. Add the pistachio paste and mix carefully. Transfer the cream to a piping bag with a French star nozzle.

Decoration

 Finish the moelleux with the cream, deco chocolate, fresh plums, chopped pistachios and powdered sugar.