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- Embassy Recipes -

Strawberry Pistachio Crown

With its milky chocolate taste, nutty cream, and brightness from the berries, this is a delightful canape that pleases the tastebuds as much as it catches the eye. 

Strawberry Pistachio Crown hero






120g Unsalted butter
50g Icing sugar
1g Salt
45g Eggs
200g Medium protein flour
25g Almond powder



- In a mixing bowl, cream the butter with icing sugar and salt using a beater
- Add in the eggs slowly, don’t forget to scrape the bowl for an even mixture
- Add in the flour and almond powder, mix well
- Cover the dough with plastic wrap and chill in the freezer for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between two parchment  paper
- Cut the dough to the shape of the tart ring, and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat. Shape the sides of the dough following the tart ring
- Gently poke the dough all the way through with a fork
- Bake the dough at 160 °C for 10-15 minutes or until golden brown on the edges



2. almond pistachio cream



100g Butter
100g Egg
50g Sugar
30g Almond powder
75g Chopped pistachio
30g Pistachio paste



- Mix the unsalted butter and sugar together
- Add in eggs little by little, continuing to mix
- Add the almond powder, chopped pistachio, and pistachio paste into the mixture, then beat until well incorporated
- Put the cream on top of the half baked tart shell and bake at 160°C for 10 minutes



3. strawberry mousse



80g Cream
95g Glucose
130g Strawberry puree
60g Raspberry puree
90g Embassy Azalea Milk Chocolate Couverture 34%
20g Embassy Oceanic Blend Dark Chocolate Couverture 65%
6g Gelatin, bloom in 30 ml iced water
300g Whipping cream



- In a pan, bring cream, glucose and all the puree just below boiling. Then, pour onto the chocolate and mix until emulsified
- Melt the bloomed gelatin using the residual heat in the pan, then add into the mixture and mix well
- Add whipped cream bit by bit, folding gently
- Put the mousse in a silicone mold and let it sit in the freezer overnight






150g Sugar
75g Raspberry puree
1g Pectin
150g Glucose
50g Embassy Zen White Chocolate 33%
12g Gelatin, bloom in 60 ml iced water
150g Neutral gel
100g Condensed milk
  Red food coloring powder



- Heat the sugar, raspberry puree, pectin and glucose until just below boiling
- Add in the white chocolate coins and gelatin
- Blend with neutral gel, condensed milk and red food coloring using a hand blender, then mix until emulsified



4. assembly


- Unmold the mousse from the silicon mold
- Glaze the mousse with the glazing, then directly put it on the tart
- Lastly, décor with chocolate decoration as desired


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