FINGERS PISTACCHIO E FRAGOLA

PISTACHIO & STRAWBERRY FINGERS

Advanced level

MODERN SINGLE SERVES

TOP FROLLA

250g

unsalted butter 82% fat

90g

eggs

325g

almond flour

25g

IRCA GENOISE

250g

ZUCCHERO INVERTITO

25g

JOYPASTE PISTACCHIO PRIME

40g

FRUTTIDOR FRAGOLA

200g

water

40g

LILLY NEUTRO

60g

milk 3.5% fat

25g

liquid cream 35% fat

200g

GLUCOSIO

5g

SINFONIA CIOCCOLATO BIANCO

160g

BURRO DI CACAO

10g

fruit purée

125g

NOBEL PISTACCHIO

400g

chopped pistachios

80g

ALMOND SHORT CRUST

Ingredients

250g

unsalted butter 82% fat

90g

eggs

25g

almond flour

25g

Preparation

Mix all the ingredients in a planetary mixer with paddle until a homogeneous dough is obtained.

Let the dough rest in the refrigerator.

Roll the shortcrust at 2mm height and cut rectangles of 4x12cm.

Bake in the oven at 170C ° for 12min.

PISTACHIO SPONGE CAKE

Ingredients

eggs  - at room temperature

300g

250g

25g

40g

Preparation

Whip all the ingredients in a planetary mixer with whisk for 10-12 min.

Spread the dough on a baking tray and bake at 200-220C ° for 8 min.

Once cold place it in a steel frame 40x60cm.

STRAWBERRY JELLY

Ingredients

200g

water

40g

40g

Preparation

Dissolve the LILLY in the water.

Add to FRUTTIDOR and blend with immersion blender.

Pour the mixture onto the sponge cake and level it with a spatula.

Put in the refrigerator.

STRAWBERRY CUSTARD

Ingredients

milk 3.5% fat  - boiling

25g

liquid cream 35% fat  - boiling

125g

5g

SINFONIA CIOCCOLATO BIANCO

160g

10g

20g

liquid cream 35% fat  - cold

75g

fruit purée  - strawberries

125g

Preparation

Dissolve the LILLY and GLUCOSE in hot liquids.

Pour over the SINFONIA and COCOA BUTTER and emulsify with a hand blender to obtain a ganache.

Still emulsifying, add the cream and puree.

PISTACHIO COATING

Ingredients

NOBEL PISTACCHIO  - melted at 40C°

400g

chopped pistachios

80g

Preparation

Mix together the ingredients.

Final composition

Cut the sponge cake covered with the jelly to obtain two 30x40 cm rectangles.

Place the sponge cake in a 30x40cm steel frame and pour over the strawberry custard.

Cover the custard with the second layer of sponge cake, jelly side down.

Put in a blast chiller at positive temperature until the cake is compact.

Divide it into 3x10cm rectangles.

Glaze one side of the dessert in the pistachio glaze and place it on the shortcrust base.

Decorate with CHOCOLATE STRAWBERRY and WAVE GREEN LARGE DOBLA.

Antonio Losito

Antonio Losito

Pasticciere e Gelatiere

After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st

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Crafted using IRCA Group professional solutions