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Dedos de Frambuesa y Pistachos
Dedos de Frambuesa y Pistachos
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.