Serves 6
Preparation time:
Cooking time:
Total time:
Place the sugar in a small saucepan over medium heat. Do not stir. Once a golden caramel colour is obtained, remove from heat. Using a toothpick, dip the pistachios and coat lightly in caramel. Set aside to dry on parchment paper removing the toothpick (being careful not to touch the hot caramel).
In a food processor or with a hand blender, purée the strawberries, water and sugar, and then strain through a fine china-cap sieve. Refrigerate.
Preheat the oven to 180ºC.
Line moulds with parchment paper. Place a disc of parchment paper the size of the moulds in the bottom of each one and a double-thick band of paper to stand 3 cm above the rim of the moulds. Dust with unsweetened cocoa powder. Melt the chocolate over a saucepan of simmering water (bain-marie). Remove from heat, add butter and mix well. Whisk the eggs and egg yolks and strain through a fine china-cap sieve into the chocolate mixture, stir to combine. Sift the sugar, flour and unsweetened cocoa powder into the chocolate mixture, stir to combine. Transfer to a piping bag fitted with a large plain tip and fill the prepared moulds. Bake in the oven until the tops are set and coming away from the sides, about 5–8 minutes.
Unmould the warm cakes and carefully remove the papers. Arrange in the centre of a plate, dust with icing sugar and top with caramelised pistachios. Decorate with strawberry halves and strawberry coulis.
On 22nd January Le Cordon Bleu London will host a guest chef demonstration, featuring Javier Duarte, Executive Chef at Alexander & Bjorck, a premier luxury ...
In celebration of International Women’s Day on 8th March, Le Cordon Bleu London and Cord restaurant have come together to provide a series of exciting events ...
As part of our anniversary celebrations taking place in London, we have designed a series of short courses which celebrate both classic French techniques and ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
