Ingredients
Almond Sponge
300 g / 10.7 oz California Almond Paste
125 g / 4.5 oz Whole eggs
75 g / 2.7 oz Egg yolk
275 g / 9.8 oz Egg white
100 g / 3.6 oz Granulated sugar
120 g / 4.3 oz Pastry flour, sifted

Cream Anglaise (Base Recipe)
280 g / 10.0 oz Milk
280 g / 10.0 oz Heavy cream 35%
50 g / 1.8 oz Granulated sugar
110 g / 3.9 oz Egg yolk

Lemon Mousseline
400 g / 14.3 oz Cream Anglaise
180 g / 6.4 oz Edelweiss 36%
6 g / 0.2 oz Sheet Gelatin
2 ea Lemon zest
100 g / 3.6 oz Lemon juice
300 g / 10.7 oz Heavy cream 35%, soft whipped

Pistachio Insert
200 g / 7.1 oz Cream Anglaise
60 g / 2.1 oz Pistachio Paste
4 g / 0.1 oz Sheet Gelatin
200 g / 7.1 oz Heavy cream 35%, soft whipped

Croquantine Base
150 g / 5.4 oz Praline Croquantine

Preparation
Almond Sponge
Mix California Almond Paste, whole eggs and egg yolk. Whip up egg white and granulated sugar to peak before adding to the California mixture. In the end incorporate the sifted pastry flour. Spread out on a silpat sheet and bake at 200°C/392°F for 10 minutes. Cut out rectangles of 70 x 245 mm / 2.8 x 9.6 inches. This recipe is for 1 sheet pan of 400 x 600 mm / 15.7 x 23.6 inches.

Cream Anglaise (Base Recipe)
Boil milk and heavy cream. Mix granulated sugar and egg yolk before adding to the hot milk/cream mixture. Cook to 85°C/185°F and homogenize with the hand blender.

Lemon Mousseline
Add soaked Sheet Gelatin to the hot Cream Anglaise and add on top of the Edelweiss 36 %. Now add the lemon zest & juice and fold in the soft whipped heavy cream.

Pistachio Insert
Add the Cream Anglaise slowly to the Pistachio Paste. Mix well and add the soaked & hot Sheet Gelatin. In the end add the soft whipped heavy cream 35%. Pipe inside small sphere mold and freeze.

Croquantine Base
Warm up Praline Croquantine to 30°C / 86°F and spread on top of the Almond Sponge (on the bottom).

Setting
Pipe 60% of the fleximold full of Lemon Mousseline. Add one piece of Pistachio Insert and top of with a nice layer of round cut Almond Sponge. Make sure you leave a gap of 3 mm / 0.1 inches on top of the Almond Sponge till the mold is finished. After freezing the Petite Gateaux fill up the gap with Praline Croquantine. Demold and spray very light with white couverture.

Decoration
Decorate with some thyme and pistachios.

Specialty Ingredients
#31125 FELCHLIN-Swiss EDELWEISS RONDO 36%
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#31360 FELCHLIN-Swiss PRALINE CROQUANTINE
#31375 FELCLHIN-Swiss PISTACHIO PASTE
#90070SI Sheet Gelatin Silver