Emerald and Ruby
Advanced level
A creation by World Champion Pastry Chef Davide Malizia, where Fruttidor Mulberry, Cassis & Elderflower brings depth and aromatic intensity. Its fruity and slightly floral notes blend with the creaminess of the structure and the richness of the base, creating an elegant and contemporary balance.
Flour |
1000g |
Butter Cake 82%m.g. |
600g |
Powdered sugar |
610g |
Pastorized egg yolk |
180g |
Vanilla pod |
1 |
Green colorant |
2g |
Blueberry puree |
280g |
Cassis puree |
280g |
Sugar |
72g |
Gellan gum |
10g |
Egg white |
180g |
Joypaste pistacchio Gran Riserva |
155g |
Chopped shelled pistachio 0-2 |
300g |
Butter 82% m.g. |
100g |
Whole milk |
180g |
Powder gelatin |
9g |
Water |
35g |
Reno X white chocolate 28% |
240g |
Cream UHT 35% m.f. |
260g |
Fruttidor Mulberry, Cassis and Elderberry |
50g |
Spot pastel green |
qb |
Spear white |
qb |
Green shortcrust pastry
Ingredients
Flour - 150-170W
1000g
Butter Cake 82%m.g.
600g
Powdered sugar
400g
Pastorized egg yolk
180g
Vanilla pod
1
Green colorant
2g
Preparation
- Ensure the butter is at +4°C.
- Sift the flour together with the powdered sugar.
- In a stand mixer fitted with a paddle attachment, mix the flour, powdered sugar, and cold butter cut into small cubes.
- Mix for 5–10 minutes until a sandy texture is achieved.
- Add the egg yolks all at once and knead until you obtain a smooth, cohesive dough.
- Weigh out 1000 g of shortcrust pastry and roll it out using a sheeter between two sheets of baking paper (60×40 cm) to a thickness of 2.5 mm.
- Store in the freezer.
Blueberry and cassis jelly
Ingredients
Blueberry puree
280g
Cassis puree
280g
Sugar
72g
Gellan gum
10g
Preparation
- In a double-bottom saucepan, heat the blueberry purée and blackcurrant (cassis) purée together with the sugar, bringing the mixture to 50°C.
- Once it reaches 80°C, add the gellan gum and bring to a full boil.
- Pour 110 g into the mold and blast chill.
Pistachio financier
Ingredients
Egg white
180g
Powdered sugar - 1
120g
Powdered sugar - 2
90g
Butter 82% m.g.
100g
Preparation
- Using a food processor, mix together the JOYPASTE Gran Riserva Pistachio, the shelled chopped pistachios (0–2 mm), the powdered sugar (1), and the melted butter. Process for a couple of minutes.
- Meanwhile, in a stand mixer, whip the egg whites with the powdered sugar (2).
- Once a stable meringue is achieved, fold in the remaining ingredients.
Pistachio whipped ganache
Ingredients
Whole milk
180g
Powder gelatin
9g
Water - to rehydrate the gelatin
35g
Reno X white chocolate 28%
240g
Cream UHT 35% m.f.
260g
Preparation
- In a double-bottom saucepan, heat the milk.
- Once it reaches 80 °C, pour it into a jug together with RENO X White Chocolate 28%, the previously rehydrated gelatin, and JOYPASTE Gran Riserva Pistachio.
- Emulsify the mixture thoroughly, then add the cold cream gradually while continuing to emulsify well.
- Let it stabilize at +4 °C for at least 12 hours. When ready to use, whip in a stand mixer using a whisk attachment.
Assembly and finishing
Ingredients
Preparation
- Bake the precooked shortcrust pastry base at 160 °C for about 10 minutes with the vent closed.
- Spread 30 g of Fruttidor Mora di gelso, Cassis e Sambuco
- Pipe 60 g of pistachio financier and place the blueberry and cassis insert on top; cover with another 100 g of pistachio financier.
- Bake at 165 °C for 35 minutes with the vent closed.
- Once out of the oven, remove the baked product from the mold and place it in the blast chiller on positive mode, allowing it to cool to +4 °C.
- Decorate with whipped pistachio ganache, pouring Fruttidor Mora di gelso, Cassis e Sambuco into it.
- Finish with a chocolate band, green chocolate discs (SPOT PASTEL GREEN DOBLA), fresh blueberries, whole peeled pistachios, and chocolate sticks (SPEAR WHITE DOBLA).
Davide Malizia
World Champion & Relais Desserts International
Davide Malizia
