Bordalou Parisienne

1. Defrost the bordalou base and place the pieces of apricot on the tartlets.

2. Preheat your oven to 170°C.

3. Place the tartlets on the baking tray with enough space between them.

4. Bake for about 40 minutes at 170°C, depending on your type of oven.

5. Let the pastry cool completely before unmolding.

6. Cool at room temperature.

1. Heat water and sugar to make a syrup.

2. Mix the syrup with pistachio paste, cream, and milk.

3. Add gelatin powder and mix until you get a nice texture. Gelatin powder provides extra stabilization for the Espuma. The gelatin powder from New Tex does not need to be dissolved or heated in advance.

4. Put the mixture in a siphon (with 1 cartridge). Do not shake the siphon too hard. Espuma is ready.

1. Mix apricot puree with elderflower.

2. Add Emulbinder and mix until smooth coulis.

3. Put the mixture in a piping bag.

1. Place the bordalou apricot on the plate.

2. Pipe the pistachio espuma on top and finish with a few drops of pistachio oil, pistachio sponge cake, and gold leaf.