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  • Dedos de Frambuesa y Pistachos

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    DairoMRivero
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    This document provides instructions for making raspberry and pistachio finger cakes. It includes recipes for a pate sable dough, raspberry coulis, pistachio whipped ganache, and a red mirror glaze. The cakes are assembled by baking the dough, piping mousse into molds lined with the dough, freezing the cakes, glazing them with red mirror glaze, and decorating with piped ganache and raspberries and pistachios.

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    dedos de frambuesa y pistachos

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    This document provides instructions for making raspberry and pistachio finger cakes. It includes recipes for a pate sable dough, raspberry coulis, pistachio whipped ganache, and a red mirror glaze. The cakes are assembled by baking the dough, piping mousse into molds lined with the dough, freezing the cakes, glazing them with red mirror glaze, and decorating with piped ganache and raspberries and pistachios.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    158 views2 pages

    Dedos de Frambuesa y Pistachos

    Uploaded by

    DairoMRivero
    This document provides instructions for making raspberry and pistachio finger cakes. It includes recipes for a pate sable dough, raspberry coulis, pistachio whipped ganache, and a red mirror glaze. The cakes are assembled by baking the dough, piping mousse into molds lined with the dough, freezing the cakes, glazing them with red mirror glaze, and decorating with piped ganache and raspberries and pistachios.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Raspberry and pistachio finger

    For 12 individual cakes


    Pate sable :
    150g butter Cut butter into little cubes.
    1g sea salt Mix all the ingredients execpt the eggs into a powder.
    100g icing sugar When the powder is really homogeneous, add the eggs.
    25g almond powder Mix gently to obtain a homogeneous dough.
    50g eggs Film the dough and let cool in the fridge.
    250g flour
    Raspberry coulis :
    125g raspberry puree Warm the puree.
    30g sugar Add the mixed sugar and pectin.
    2.5g pectin NH Bring to boil. Add the gelatin.
    17g gelatin mass Pour into insert mold.
    Freeze it.
    Pistachio whipped ganache :
    150g cream Boil the cream with sugars and cinnamon.
    3g cinnamon Pour on Opalys couverture. Mix with the hand blender.
    16g glucose syrup Add the second cream weighing and mix it. Add the
    16g inverted sugar pistachio paste, mix. Let it cool one night.
    220g Opalys couverture The next day, whipp the cream to the consistance you
    400g cream want.
    100g pure pistachio paste Use directly
    Red mirror glaze :
    125g water Cook the water, the sugar and the glucose to 110°C.
    300g sugar Add the hot cream mixed with the powdered milk.
    187g glucose syrup Add the gelatin mass, the neutral glaze and the olive oil,
    250g cream mix.
    93g powdered milk Add the red coloring.
    88g gelatin masse Let it fix during 24 hours in the fridge
    125g neutral glaze Melt the glaze, use it between 30 and 35°C.
    75g olive oil
    Qs. red food coloring

    Montage :
    Roll the dough to 2mm, use the big part of the provided cutter to cut the dough to support
    the cakes. Pour on a silpain (micro perfored silicon baking sheet) and cook at 165°C about 10
    minutes.
    Whip the ganache, keep around 15% of unwhipped ganache for the decoration.
    For the cakes, realise a reverse mounting, pipe the mousse into silikomart « fashion eclair»
    mold, line the mousse on every sides, deposit the insert.
    Smooth the cakes with the mousse. Freeze it.
    Unmold the cakes, glaze them with the 30°C red mirror glaze.
    Whip the 15% left ganache, and pipe it with the mini smooth nozzle, deposit 3 half
    pistachios and 3 raspberry quater on the piped ganache. Scratch a bit of pistachio on the
    cake.

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