Owner & Pastry Chef, La Casita Restaurant
This dessert brings together rich pistachio mousse and Asian-inspired flavors, including yuzu and matcha, to mimic the aesthetics of a bonsai tree. Each layer contributes unique textures and flavors, from the creamy pistachio mousse to the crunchy feuilletine base and chocolate “bonsai” decoration.
Yield: 12 servings
Gelatin Mass
- 10 g powdered gelatin, 200 bloom
- 60 g cold water
- Sprinkle the powdered gelatin over the cold water in a container and stir gently with a whisk.
- Refrigerate for 10-15 minutes until the gelatin has bloomed.
- Remove the gelatin mass from the refrigerator and melt it completely.
- Return it to the refrigerator to set.
Yuzu Sorbet
- 140 g granulated sugar
- 60 g dextrose
- 6 g stabilizer
- 545 g water
- 100 g yuzu juice
- 100 g mandarin juice
- 20 g lemon juice
- In a bowl, combine the sugar, dextrose and stabilizer.
- Heat the water to 104°F (40°C) and slowly whisk in the dry ingredients.
- Heat the mixture to 185°F (85°C), then cool it to 39°F (4°C) and refrigerate for at least 8 hours.
- Blend in the citrus juices and allow to rest for 30 minutes.
- Freeze in an ice cream machine, according to the manufacturer’s instructions.
Crunchy Layer
- 35 g dark chocolate, 54%
- 15 g unsalted butter, soft
- 125 g pistachio praline
- 40 g feuilletine
- Melt the chocolate to 95°F (35°C) and combine with the softened butter using a spatula.
- Add the pistachio praline and mix until smooth.
- Crush the feuilletine by hand to make it finer, then fold it into the chocolate mixture.
- Spread the mixture into molds and freeze until firm.
Pistachio Sponge
- 100 g pistachio flour
- 80 g all-purpose flour
- 40 g whole eggs
- 60 g egg yolks
- 65 g granulated sugar, divided
- 90 g egg whites
- Combine the pistachio flour and all-purpose flour in a bowl; set aside.
- In a stand mixer, whisk the egg yolks, whole eggs and 50 g of the sugar until the mixture is thick and pale.
- Separately, whip the egg whites with the remaining 15 g of sugar until medium peaks form.
- Gently fold the yolk mixture into the whipped whites, followed by the pistachio-flour mixture.
- Spread the batter onto a baking tray and bake at 350°F (180°C) for 16 minutes. Cool the batter to room temperature, then freeze it.
- Once the batter is frozen, cut 1.2-inch (3 cm) rounds of the sponge and reserve in the freezer until ready to use.
Cream Cheese and Yuzu Cremeux
- 220 g heavy cream, 35%
- 2 g lemon zest (zest of 1/2 lemon)
- 35 g gelatin mass
- 150 g cream cheese
- 80 g granulated sugar
- 20 g yuzu juice
- 15 g mandarin juice
- Heat the cream to a simmer, then add the lemon zest. Allow to infuse for 30 minutes.
- Strain the infused cream, reheat it and incorporate the gelatin mass.
- Pour the warm mixture over the cream cheese and sugar, blending until smooth with a hand blender.
- Add the yuzu and mandarin juices, blending until fully incorporated. Refrigerate for at least 4 hours to set.
- Whip the set crémeux until light and transfer to a piping bag.
- Fill 1.2-inch (3 cm) round silicone molds with the crémeux, nearly to the top.
- Place the filled molds in the refrigerator for 10-15 minutes to stabilize, and then gently insert the sponge circles into the crémeux and press lightly.
- Transfer the molds to the freezer until they are completely solid.
- Unmold the crémeux and reserve in the freezer.
Pistachio Mousse
- 60 g whole milk
- 385 g heavy cream, 35%, divided
- 25 g egg yolks
- 45 g granulated sugar
- 35 g gelatin mass
- 140 g pistachio praline
- Heat the milk and 60 g of the cream to a gentle boil.
- Whisk the egg yolks and sugar together, then pour in the hot liquid, stirring constantly.
- Cook to 180-183°F (82-84°C), then cool slightly and add the gelatin mass.
- Mix in the pistachio praline with a hand blender until the praline is smooth. Allow the mixture to cool further if necessary, until it reaches room temperature.
- Whip the remaining 325 g cream to soft peaks, then fold into the cooled praline mixture.
Matcha Chocolate Coating
- 400 g white chocolate
- 80 g grapeseed oil
- 2 g matcha powder
- Melt the white chocolate, add the grapeseed oil, and stir until smooth.
- Blend in the matcha powder for color. Use immediately at 95°F (35°C).
Chocolate Bonsai Tree
- 500 g dark chocolate, 54%
- Ice water with ice cubes
- Melt the chocolate to 113°F (45°C) and transfer it to a piping bag.
- Fill a bowl with ice water and begin piping the chocolate onto the water to form tree trunks.
- Let the trunks set in the ice water for 1 hour.
- Remove the “bonsai trees” from the water and store them in a sealed container in the freezer until needed.
Cocoa Streusel
- 15 g dark cocoa powder
- 50 g pistachio flour
- 50 g all-purpose flour
- 50 g granulated sugar
- 50 g butter
- 40 g dark chocolate, 54%
- Mix the cocoa powder, pistachio flour, all-purpose flour and sugar in a bowl and set aside.
- Paddle the butter to soften it, then add the dry ingredients and mix until a homogenous dough forms.
- Break the dough into small pieces, place them on a sheet tray and transfer to the refrigerator for 15 minutes to set.
- Bake the streusel at 350°F (180°C) for 20 minutes, stirring it every 5 minutes to help break it up and ensure even cooking.
- Allow the dough to cool to room temperature, breaking up any large pieces of streusel that remain.
- Melt the dark chocolate to 113°F (45°C) and fold into the streusel using a spatula.
- Spread on a sheet tray and set aside to crystallize, transferring to the refrigerator if necessary.
Assembly
- Raspberries, as needed
- Gold leaf, as needed
- Pipe the Pistachio Mousse into the molds, filling one-third of the way.
- Press one frozen crémeux insert into the mousse with the sponge side facing up.
- Press down lightly until the mousse comes up around the sides and is flush with the top of the sponge.
- Pipe additional mousse over the sponge so that it is level with the top of the mold. Smooth with an offset spatula.
- Freeze the mousse overnight until solid.
- Dip the frozen dessert into the Matcha Chocolate Coating using a skewer.
- Place the coated dessert on a baking tray to crystallize.
- Place the Crunchy Layer on a plate and position the dessert on top.
- Add a Chocolate Bonsai tree and decorate with gold leaf and a raspberry.
- Garnish with the Cocoa Streusel and a quenelle of Yuzu Sorbet.
Pete Garzon
Owner & Pastry Chef, La Casita Restaurant
Early Influence
I decided to make our own desserts and ice cream for my restaurant. We used to purchase all of them, so I enrolled in pastry arts programs, subscribed to magazines and took online courses and workshops with the best academies and top pastry chefs. I attended culinary conferences and seminars and developed a passion for sweets and creative expressions by networking with peers and mentors to expand knowledge and opportunities.
Signature Style
I am inspired by the elegance and sophistication of French patisserie. This style combines classic techniques with modern twists, clean lines and minimalist designs, emphasis on texture and visual contrast and the balance of flavors (sweet, savory, tangy). This style is perfect for those who appreciate elegance, precision and attention to detail.
Inspiration for New Recipes
Most of my inspirations come from personal experiences and memories. I usually create desserts inspired by personal travels, architecture, sculpture or painting. I also use classic dessert books and specialized pastry magazines. And I enjoy taking dessert-themed cooking challenges.
Current Flavor Favorites
I am currently trying nutty and chocolatey flavors: hazelnut praline cakes, walnut brownies, pistachio pralines mixed with chocolate, etc. I’m experimenting with combinations of fruit-based delights: raspberry tiramisu, orange-Grand Marnier compote, mango panna cotta, orange blossom pudding, etc.
Production Tip
Buy ingredients, such as flour, sugar and chocolate in bulk in order to reduce costs. Use seasonal fruits and vegetables. Plan production to minimize ingredient waste and plan production schedules to minimize labor overtime.
Technical Tip
Normally you shouldn’t mix water with chocolate, but if you’re making crystallized chocolate crumbs, you can use this technique to transform chocolate within ten seconds, leaving you with a crumbly and roasty crystallized chocolate. The ingredients are sugar, dark chocolate and water. Using a saucepan, heat sugar and water to 135° C and then pour over dark chocolate melted to 40° C. Use a metal bowl, because the plastic one will melt. Stir quickly with a whisk, and in about ten seconds, the chocolate will transform into soil, which creates crumbs that work as a topping for plated desserts or coating truffles.
Career Advice
Always learn from the best, stay current and innovative, learn about ingredient science and flavor pairings, master fundamental pastry techniques and practice, practice, practice.
(This recipe appeared in the Winter 2025 issue of Pastry Arts Magazine)
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