PISTACHIO & STRAWBERRY FINGERS
MODERN SINGLE SERVES
|TOP FROLLA||g 250|
|unsalted butter 82% fat||g 90|
|almond flour||g 25|
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.
|eggs - at room temperature||g 300|
|IRCA GENOISE||g 250|
|ZUCCHERO INVERTITO||g 25|
|JOYPASTE PISTACCHIO PRIME||g 40|
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.
|milk 3.5% fat - boiling||g 25|
|liquid cream 35% fat - boiling||g 125|
|SINFONIA CIOCCOLATO BIANCO||g 160|
|BURRO DI CACAO||g 10|
|LILLY NEUTRO||g 20|
|liquid cream 35% fat - cold||g 75|
|fruit purée - strawberries||g 125|
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.
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.