PISTACHIO BRIOCHE
Difficulty level
Ingredients
| JOYPASTE PISTACCHIO VERDE | g 160 |
| water | g 100 |
Preparation
Mix JOYPASTE PISTACCHIO VERDE and water.
Let it rest for 10-12 hours.
Ingredients
| DOLCE FORNO MAESTRO | g 1000 |
| water | g 100 |
| milk 3.5% fat | g 150 |
| eggs | g 150 |
| unsalted butter 82% fat | g 150 |
| fresh yeast | g 50 |
| salt | g 15 |
| BUTTER EMULSION | g 260 |
Preparation
Knead Dolce Forno Maestro, water, milk, eggs, yeast and salt for 10-15 minutes.
Add the butter in 2-3 times to obtain a smooth dough with a soft consistency.
Add the pistachio emulsion and mix again.
Cover with plastic sheet and let it rest for 40 minutes (at room temperature).
Divide the dough into 70g pieces, roll them and put them in a proofer room at 28-30°C with the 60-80% of relative humidity for 80-90 minutes (it is also possible to let rise the pieces of dough in a warm place, covered with a plastic sheet).
Ingredients
| flour | g 400 |
| raw sugar | g 400 |
| unsalted butter 82% fat | g 300 |
| egg whites | g 80 |
| pistachio flour | g 60 |
| salt | g 15 |
| JOYPASTE PISTACCHIO VERDE | g 70 |
Preparation
Knead butter, flour w290 and pistachio flour to obtain a non-homogeneous mixture
Add sugar, salt egg yolks and JOYPASTE PISTACCHIO VERDE.
Roll out the dough in the sheeter between two sheets of baking paper to a thickness of 1.5-2 mm. Put in a blast chiller.
Ingredients
| liquid cream 35% fat | g 150 |
| water | g 40 |
| LILLY NEUTRO | g 40 |
| CHOCOCREAM PISTACCHIO | g 250 |
| liquid cream 35% fat | g 200 |
Preparation
Bring the cream to boil.
Add water, LILLY NEUTRO and mix.
Add the CHOCOCREAM PISTACCHIO and continue mixing.
Pour the cold cream (2) and emulsify using a hand blender.
Cover it with the cling film and leave it to rest overnight in the refrigerator.
Ingredients
| FRUTTIDOR LAMPONE | To Taste |
Cut the chilled craqueline into discs with a diameter slightly larger than the leavened brioches.
Bake at 165-170°C for 12-13 minutes.
Once cooled, cut under the craqueline's dome.
Spread over the center of the brioche a thin layer of raspberry filling (leave 1cm from the brioche's edges).
Whip the pistachio namelaka in a planetary mixer with a whisk for 3-4 minutes, then, using a sac a poche, spread a ring of namelaka over the brioche's edges, then continue filling the brioche with a 3cm high layer of namelaka.
Place the brioche's dome on the top. Decorate.
