.jpg)
BURRO DI CACAO |
qb |
SINFONIA PISTACCHIO |
qb |
yuzu puree |
200g |
GLUCOSIO |
240g |
grated lemon zest |
4g |
SINFONIA CIOCCOLATO BIANCO |
300g |
seed oil |
50g |
JOYPASTE PESTO DI PISTACCHIO |
100g |
JOYPASTE PISTACCHIO GRAN RISERVA |
50 |
salt |
3g |
TRITATO DI PISTACCHIO SGUSCIATO PRALINATO |
40g |
CHOCOLATE SHELL
Ingredients
BURRO DI CACAO - COLORED GREEN, TEMPERED AT 28°C
qb
BURRO DI CACAO - COLORED YELLOW, TEMPERED AT 28°C
qb
SINFONIA PISTACCHIO
qb
Preparation
In a lemon-shaped polycarbonate mold chilled at 18°C,
Spray the 2 ends of the mold with the green cocoa butter, using a compressor and an airbrush, then let it crystallize.
Spray the entire mold with the yellow cocoa butter, clean the excess and let it crystallize.
Lastly, the mold with the white cocoa butter, clean the excess and let it crystallise.
Once crystallized, create a chocolate shirt using Sinfonia Pistachio, clean the excess chocolate and let it crystallize.
LEMON, YUZU AND CARAMEL GEL
Ingredients
Preparation
Bring the puree and glucose to 75°Brix in a small saucepan.
Once the Brix level has been reached, add the lemon zest and leave to cool overnight.
Mix 100g of gel with 100g of toffedor salty caramel.
PISTACHIO CREMINO
Ingredients
SINFONIA CIOCCOLATO BIANCO
300g
seed oil
50g
salt
3g
TRITATO DI PISTACCHIO SGUSCIATO PRALINATO
40g
Preparation
Temper the chocolate at 28.5°C, add the oil, the Joypaste Pistachio Pesto, Joypaste Pistachio gran reserve and finally the salt and the caramelised pistachio grains.
Final composition
Then proceed with the filling by creating a layer with lemon, Yuzu and caramel and one with pistachio cream.
Close with Sinfonia Pistachio.
Omar Ibrik
Pastry Chef
Omar has always had a thing for pastry, a passion born thanks to his pastry chefs uncles in the Middle East.
