IRCA | RUDOLPH FLOWER POT

Ingredients

confectioner's sugar g 110
pistachio flour g 50
starch g 16
almond flour g 60
egg whites g 160
caster sugar g 40
egg yolks g 10
JOYPASTE PISTACCHIO VERDE g 30
unsalted butter 82% fat g 80

Preparation

Sift the starch and icing sugar into a bowl
Add the pistachio and the almond flour and a half of the egg whites, then mix.
Whisk the other half of the egg whites  with sugar. When ready, the mixture should be thick and glossy.
Combine the two mixtures and stir gently.
Finally add the yolks with pistachio paste and butter previously melted at 45°C.
Stir lightly.
Bake in convection oven at 170°C for 15 minutes. Put it in blast chiller until it hardens.
Spread a thin layer of PRALIN DELICRISP PISTACCHIO and cuts some discs with pastry rings.
With the remaining biscuit create some cubes.

Ingredients

FRUTTIDOR CILIEGIA ROSSA g 200
water g 25
LILLY NEUTRO g 25

Preparation

Warm the water in a microwave at 40-45°C then combine the LILLY NEUTRO and mix.
Combine the blended FRUTTIDOR CILIEGIA ROSSA.
Pour in a pastry bag.

Ingredients

liquid cream 35% fat g 500
salt g 2
SINFONIA CIOCCOLATO BIANCO g 150
JOYPASTE PISTACCHIO PURA g 40

Preparation

Put the liquid cream in a saucepan with the salt and bring to a boil.
Pour the warm mixture over the SINFONIA CIOCCOLATO BIANCO and the JOYPASTE PISTACCHIO PURA.
Whisk well togheter the ingredients then cover with cling film and place the mixture in the fridge for at least one night
Next morning whip the chantilly and pour a part of it into a dome-shaped silicone mold. Place a disc of biscuit trocadero then put in a blast chiller until completely hardened.​
Store the remaining chantilly in a pastry bag.

Final composition

Pour a small quantity of pistachio chantilly in the DOBLA FLOWER POT WHITE.
Add the crunchy cubes of biscuit and PRALIN DELICRISP PISTACCHIO.
Add a layer of chantilly.
Spread a layer of cherry gelee and put in a blast chiller for some minutes.
Unmold the chantilly and dust the cocoa powder. Place it over the FLOWER POT.
Decorate with horn and eyes made with tempered chocolate, SANTA HAT and MINI PEARL DOBLA.
 

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef