PISTACHIO FINANCIER
Ingredients
almond flour
280g
powdered sugar
100g
egg whites
200g
salt
3g
cornstarch
75g
anhydrous butter
135g
Preparation
-Insert the powdered sugar and almond flour into the stand mixer fitted with the paddle attachment.
-Mix with the paddle until the mixture becomes homogeneous.
-Add the egg whites with the salt dissolved in them.
-Add the anhydrous butter melted at 50°C.
-Finish with the golden pistachio cream.
-Pipe into the molds and bake at 160°C for about 18 minutes, placing a perforated mat and a rack on top of the molds.
RASPBERRY GELATIN
Ingredients
raspberry puree 100%
300g
caster sugar - (part 1)
9g
pectina jaune
45g
caster sugar - (part 2)
270g
dextrose
40g
glucose syrup 40 de
75g
salt
3g
citric acid solution 50-50
12g
Preparation
-Heat the raspberry purée in a saucepan.
-Once it reaches about 40°C, disperse the pectin pre-mixed with the first portion of sugar, making sure to whisk well to ensure proper dispersion.
-Bring to a boil and add the remaining sugars.
-Cook the mixture to 72–74° Brix.
-Add the citric acid solution, mixing well.
-Pour into a piston funnel warmed in the oven and pipe into silicone ring molds, filling them to about two-thirds.
FINAL COMPOSITION
-Into the ring-shaped mold, pour the gelée to about two-thirds full.
-Once cooled, fill to the top with the golden cream heated to 40°C, then blast-chill to negative temperature.
-Demold the insert and place it on top of the baked and demolded financier.
-Glaze the product up to the joint line of the gelée using the pistachio rocher glaze.
-Finish by piping raspberry jam in the center.
IRCA products in the recipe
PASTRY
