Joypaste Pesto di Pistacchio |
300g |
Almond Flour |
300g |
Icing Sugar |
300g |
Whole Eggs |
420g |
Flour |
90g |
Butter |
60g |
Egg White |
360g |
Sugar |
850g |
Fruttidor Arancia |
300g |
Candied Orange Cubes |
60g |
Chinese 5 spice |
4g |
Pectina NH |
4g |
Lemon Juice |
10g |
Milk |
500g |
Egg Yolk |
120g |
Gelatin |
12g |
Semi Whipped Cream |
600g |
Joypaste Pistacchio Verde |
220g |
Essence Cioccolato Bianco 31% |
80g |
Water |
300g |
Glucose |
600g |
Condensed milk |
400g |
Gelatin mass |
80g |
Essence Cioccolato Fondente 70% |
600g |
Halloween pumpkin layerered |
|
Spiderweb |
|
Pistachio |
Pistachio Joconde
Ingredients
Almond Flour
300g
Icing Sugar
300g
Whole Eggs
420g
Flour
90g
Butter
60g
Egg White
360g
Sugar
120g
Total Weight
1950g
Preparation
- Mix almond flour, icing sugar and flour.
- Add eggs and pistachio paste and whip.
- Whip egg whites with sugar to medium peaks.
- Fold into mixture.
- Fold melted butter.
- Spread 5 mm thick.
- Bake at 200°C for about 10 minutes.
- Cut 5 cm discs.
Candied Orange 5-Spice Insert
Ingredients
300g
Candied Orange Cubes - Cesarin
60g
Chinese 5 spice
4g
Sugar
30g
Pectina NH
4g
Lemon Juice
10g
Total Weight
408g
Preparation
- Heat Fruttidor with candied orange.
- Mix sugar, pectin and spice.
- Add while mixing and boil briefly.
- Add lemon juice.
- Spread thin and freeze.
- Cut 3 cm inserts.
Pistachio Mousse
Ingredients
Milk
500g
Egg Yolk
120g
Sugar
100g
Gelatin
12g
Semi Whipped Cream
600g
Total Weight
1632g
Preparation
- Make anglaise (82°C).
- Add gelatin.
- Pour over chocolate.
- Add pistachio paste.
- Cool to 30°C.
- Fold whipped cream.
Dark Chocolate Mirror Glaze
Ingredients
Water
300g
Sugar
600g
600g
Condensed milk
400g
Gelatin mass
80g
Total Weight
2580
Preparation
- Boil water, sugar and glucose to 103°C.
- Add condensed milk and gelatin.
- Pour over chocolate.
- Emulsify.
- Use at 30–32°C.
Assembly, layout and finishing
Ingredients
Halloween pumpkin layerered - Dobla
Spiderweb
Pistachio
Preparation
- Fill moulds halfway with mousse.
- Insert orange insert.
- Add more mousse.
- Close with joconde.
- Freeze.
- Glaze.
- Decorate with Dobla Halloween pumpkin layerered, Spiderweb and pistachio.
Lars Vierhout
Pastry Chef
Worked in several pastry shops and restaurant across the Netherlands, before joining a large producer of bakery ingredients as a creative chef.
