Name: Pierre Herme’s Montebello Recipe
Yield: serves 2-4
Ingredients: Pistachio Paste; Pistachio Dacquoise; Italian Meringue; Buttercream; Pastry Cream; Crème mousseline; 35g Pistachios; 30g Icing sugar; 20g Simple syrup (1:1 ratio of boiling water and sugar); 135g Icing sugar; 115g Almond powder; 150g Egg whites; 50g Granulated sugar; 20g Pistachio paste; 15g Water; 60g Granulated sugar; 30g Egg whites; 35g Whole milk; 30g Egg yolks; 15g Granulated sugar; 150g Unsalted butter, softened; 70g Italian meringue (above); 125g Whole milk; 1 tsp Vanilla extract; 30g Granulated sugar; 5g All purpose flour; 5g Corn starch; 30g Egg yolks; 10g Unsalted butter; 300g Buttercream (above)