Apricot Pistachio Vanilla Mousse Cake 🍑🌿 | Make This French Dessert at Home

Описание: Today, I’m showing you how to make an Apricot Pistachio Vanilla Mousse Cake.
I originally planned to keep it simple yet delicious, but it turned out to be quite a lot of work😂
Still, it was totally worth it! The tangy apricot, nutty pistachio, and vanilla mousse taste just like ice cream… almost like a dessert straight out of a fancy French pastry shop!
Hopefully you enjoy the video and I will be back soon again!

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00:00 Intro
00:16 Gelee
00:53 Cremeux
01:48 Sponge
03:36 Mousse
05:41 Cookie base
07:01 Decoration
09:03 Glaze
10:18 Finish

Apricot–Pistachio Vanilla Mousse Cake Recipe

🧡 Apricot Gelée
Apricot purée 75 g
Sugar 10 g
1/2 Gelatin sheet 1 g

Method
1. Bloom gelatin: soak in cold water 5–10 minutes.
2. Heat up the puree and sugar in microwave.
3. Squeeze excess water from the bloomed gelatin and stir into the warm mixture until fully dissolved.
4. Pour about 12 g into each silicone mold (Ø 4 cm × H 2 cm).


🧡 Pistachio Crémeux
Cream (35%) 85 g
Sugar 15 g
Egg yolk 20 g (1 yolk)
Pistachio paste 18 g
1/2 Gelatin sheet 1g

Method
1. Bloom gelatin: soak in cold water 5–10 minutes.
2. Heat cream until just about to boil, remove from heat.
3. Whisk yolk and sugar until pale.
4. Temper yolk mixture with hot cream, whisking constantly.
5. Return to saucepan, cook to 82–84 °C (nappe consistency).
6. Add bloomed gelatin, mix until dissolved. Stir in pistachio paste.
7. Strain and freeze.

Mold size: used in the video: Ø 4 cm × H 2 cm


🧡 Vanilla Mousse
Milk 80 g
Heavy cream (35%) 200g
Egg yolks 40g (about 2 yolks)
Sugar 40g
3 Gelatin sheets 6g
1 Vanilla bean

Method
1. Bloom gelatin in cold water.
2. Heat milk with vanilla until just simmering.
3. Whisk yolks and sugar until lightened.
4. Temper with hot milk, return to pot, cook to 82–84 °C.
5. Remove from heat, add gelatin, cool to 28–30 °C.
6. Whip cream to soft peaks.
7. Fold whipped cream into base in 2–3 additions.
8. Use immediately to fill molds, then freeze.
*Mold used: Silikomart SF119

🧡 Almond Joconde (Cake sponge)
Almond flour 90g
Powdered sugar 60g
3 Whole eggs 150g
Cake flour 30g
3 Egg whites 100g
Sugar 40g
Unsalted butter 25g (melted)

Method
1. Whip almond flour, icing sugar, and whole eggs until pale and thick.
2. Fold in sifted cake flour.
3. Whip egg whites to foam, add sugar gradually, whip to soft peaks.
4. Fold meringue into main batter in 2–3 additions.
5. Add melted butter, fold it together.
6. Bake at 375°F until it becomes golden brown.
7. Cool, cut discs Ø 5.8 cm to fit molds.

🧡 Mirror Glaze
Water 80g
Sugar 80g
Glucose syrup 100 g (Corn syrup also ok)
Sweetened condensed milk 100g
White chocolate 200g
4 Gelatin sheets 8g

Method
1. Bloom gelatin in cold water.
2. Boil water, sugar and glucose syrup.
3. Add condensed milk and mix
4. Add gelatin to melt
5. Mix with white chocolate blend it until it's fully dissolved.

🧡 Cookie Base
Unsalted butter (soft) 30g
Icing sugar 20g
Pinch of salt
1 Egg yolk 20g
All-purpose flour 58g

Method
1. Cream the butter and powdered sugar.
2. Add egg yolk and mix.
3. Add flour and mix until it becomes a dough.
4. Cut discs Ø 6.3 cm.

Bake at 350 °F for about 12 minutes until it becomes golden brown.

🧡 Chocolate Decoration
Tempered white chocolate
Acetate sheet (7 cm height)
Used 3mm chocolate comb

🧡 Whipped Cream (Garnish)
Heavy cream 60g
Sugar 6g
Whip together until it's firm.