GÂTEAUX DE VOYAGE PISTACHIO
PISTACHIO TRAVEL CAKE
Difficulty level
PISTACHIO TRAVEL CAKE
Ingredients
| ALICE'S CAKE | g 1000 |
| water | g 400 |
| seed oil | g 375 |
| PISTACCHIO TRITATO SGUSCIATO 0-2 - ALL PURPOSE | g 100 |
| PISTACCHIO TRITATO SGUSCIATO 2-4 | g 100 |
Preparation
Mix all the ingredients in a planetary mixer with paddle attachment for 6 minutes at medium speed.
Fill the molds, previously oiled, and cook at 160°C for approximately 40 minutes.
Cool down and remove from the mold.
Ingredients
| milk 3.5% fat | g 250 |
| GLUCOSIO | g 10 |
| SINFONIA PISTACCHIO | g 340 |
| LILLY NEUTRO | g 40 |
| liquid cream 35% fat | g 200 |
Preparation
Bring milk and glucose to the boil.
Pour the boiling liquid over the chocolate and lilly and blend.
While blending, add the cream and leave to rest overnight in the refrigerator.
Ingredients
| SINFONIA PISTACCHIO - melted at 45°C | g 200 |
| g 10 | |
| PISTACCHIO TRITATO SGUSCIATO 2-4 | g 20 |
Preparation
Combine all ingredients togheter.
Use at 26°C
Whip the namelaka in a planetary mixer until it becomes fluffy.
Fill the pistacchio cake with the namalaka, pair and leave to rest in the refrigerator for an hour.
Glaze the entire cake.
Decorate the dessert with some namelaka and DOBLA decorations.
Chocolatier and Pastry Chef
