FINGERS PISTACCHIO E FRAGOLA

PISTACHIO & STRAWBERRY FINGERS

Basic level

MODERN SINGLE SERVES

TOP FROLLA

burro 82% m.g.

uova

farina di mandorle

IRCA GENOISE

ZUCCHERO INVERTITO

JOYPASTE PISTACCHIO PRIME

FRUTTIDOR FRAGOLA

acqua

LILLY NEUTRO

latte 3.5% m.g.

panna 35% m.g.

GLUCOSIO

SINFONIA CIOCCOLATO BIANCO

BURRO DI CACAO

purea di frutta

NOBEL PISTACCHIO

granella di pistacchio

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

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

25g

liquid cream 35% fat

125g

5g

SINFONIA CIOCCOLATO BIANCO

160g

10g

20g

liquid cream 35% fat

75g

fruit purée

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

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.

IRCA products in the recipe