JOYPASTE PISTACCHIO VERDE |
acqua |
DOLCE FORNO MAESTRO |
latte 3.5% m.g. |
uova intere |
burro 82% m.g. |
lievito di birra |
sale |
EMULSIONE |
farina |
zucchero di canna |
albume |
farina di pistacchio |
panna 35% m.g. |
LILLY NEUTRO |
CHOCOCREAM PISTACCHIO |
FRUTTIDOR LAMPONE |
PISTACHIO EMULSION
Ingredients
JOYPASTE PISTACCHIO VERDE
160g
water
100g
Preparation
Mix JOYPASTE PISTACCHIO VERDE and water.
Let it rest for 10-12 hours.
BRIOCHE DOUGH
Ingredients
1000g
water
100g
milk 3.5% fat
150g
eggs
150g
unsalted butter 82% fat
150g
fresh yeast
50g
salt
15g
BUTTER EMULSION
260g
Preparation
Knead Dolce Forno Maestro, water, milk, eggs, yeast and salt for 10-15 minutes.
Add the butter in 2-3 times to obtain a smooth dough with a soft consistency.
Add the pistachio emulsion and mix again.
Cover with plastic sheet and let it rest for 40 minutes (at room temperature).
Divide the dough into 70g pieces, roll them and put them in a proofer room at 28-30°C with the 60-80% of relative humidity for 80-90 minutes (it is also possible to let rise the pieces of dough in a warm place, covered with a plastic sheet).
CRAQUELINE
Ingredients
flour
400g
raw sugar
400g
unsalted butter 82% fat
300g
egg whites
80g
pistachio flour
60g
salt
15g
JOYPASTE PISTACCHIO VERDE
70g
Preparation
Knead butter, flour w290 and pistachio flour to obtain a non-homogeneous mixture
Add sugar, salt egg yolks and JOYPASTE PISTACCHIO VERDE.
Roll out the dough in the sheeter between two sheets of baking paper to a thickness of 1.5-2 mm. Put in a blast chiller.
PISTACHIO NAMELAKA
Ingredients
liquid cream 35% fat
150g
water
40g
40g
liquid cream 35% fat
200g
Preparation
Bring the cream to boil.
Add water, LILLY NEUTRO and mix.
Add the CHOCOCREAM PISTACCHIO and continue mixing.
Pour the cold cream (2) and emulsify using a hand blender.
Cover it with the cling film and leave it to rest overnight in the refrigerator.
Final composition
Cut the chilled craqueline into discs with a diameter slightly larger than the leavened brioches.
Bake at 165-170°C for 12-13 minutes.
Once cooled, cut under the craqueline's dome.
Spread over the center of the brioche a thin layer of raspberry filling (leave 1cm from the brioche's edges).
Whip the pistachio namelaka in a planetary mixer with a whisk for 3-4 minutes, then, using a sac a poche, spread a ring of namelaka over the brioche's edges, then continue filling the brioche with a 3cm high layer of namelaka.
Place the brioche's dome on the top. Decorate.
