Pistachio & Apricot Flower Garden

It's up to you.

9 detailed steps, from preparation to service.

1. Prepare the moulds and fruit

   Preheat the oven to 175°C rotating heat. Tap the baking paper mold. Drain the apricots to obtain 500 g of fruit, then gently sponge them to avoid a wet paste.

2. Make hazelnut butter

   Melt 140 g of butter in a small saucepan over medium heat. Let froth while watching, up to a golden blonde color and a nutty smell, 3 to 5 minutes. Remove immediately from heat and pour into a bowl to stop cooking; let cool for 10 minutes.

3. Mixing the dry ingredients

   In a bowl, mix 150 g of icing sugar, 70 g of ground almonds, 60 g of ground pistachios and 65 g of flour. Crush any small lumps with the whisk.

4. Add the whites

   Separate the eggs one by one and weigh 150 g of whites. Reserve the yolks in the refrigerator for another preparation within 24 hours. Whisk the whites 20 seconds with a fork, just to make them fluid, then add them to the dry ingredients. Pour in the butter and mix until smooth.

5. Spreading the garden

   Pour into the mold and smooth with a spatula. Cut the apricots into quite large quarters. Find six centers on the dough, in two rows of three.

6. Forming the Six Flowers

   Around each center, has 5 quarters of apricot in star, part domed upwards, pushing them in half only. Use the remaining small pieces between the flowers. Leave about 1 cm of dough visible between the patterns to keep a clean cut.

7. Cook

   Bake for 25 to 30 minutes. The cake should be golden on the edges and a blade planted in the dough between two fruits should come out without liquid paste. Leave in the tin for 15 minutes, then lift out using the baking paper and cool on a wire rack.

8. Drawing hearts

   Melt 30 g of dark chocolate in a bain-marie. Place a small spoonful in the center of each of the six flowers, then use the rest in a few short strokes between the flowers. Sprinkle the 20 g of crushed pistachios around the grounds, without covering the apricots.

9. Sharing the garden

   Let the chocolate freeze for 15 minutes. Presents the entire rectangle on a board and then cuts it into nine parts with a fine knife. The decor remains completely flat, without planted flowers.