ICCA Dubai: Pistachio Gateaux

ICCA Dubai: Pistachio Gateaux

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Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques. In this episode Chef Vrushali Jadhav demonstrates how to make a Pistachio Gateaux from the ICCA's Professional Diploma in Patisserie. This recipes is one of their intermediate recipes, making this masterclass packed with important lessons, including how to make an egg white based sponge as well as piping, icing and decorating techniques. About Vrushali Jadhav: Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE. After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

Pistachio Gateaux


  • 100g egg white
  • 25g caster sugar
  • 80g pistachio powder
  • 45g icing sugar
  • 20g flour
  • Syrup
  • 100ml water
  • 20g sugar
  • 100g cream cheese
  • 50g icing sugar
  • 150g cream
  • Fresh berries
  • Pistachio nibs

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