NEW-AGE SAVARIN
PISTACHIO & CHERRY MODERN CAKE
Difficulty level
PISTACHIO & CHERRY MODERN CAKE
Ingredients
| AMERICAN COOKIES | g 500 |
| unsalted butter 82% fat | g 175 |
| JOYPASTE PISTACCHIO PRIME | g 50 |
Preparation
In a planetary mixer with a paddle attachment, mix all the ingredients at low speed, until you obtain a crumble.
Spread a 1-cm layer into the silicone moulds.
Bake at 160°C for about 12-15 minutes.
Ingredients
| IRCA GENOISE | g 500 |
| eggs - at room temperature | g 300 |
| unsalted butter 82% fat - softened | g 200 |
| honey | g 40 |
Preparation
Whip all the ingredients in a planetary mixer at medium speed for 10-12 minutes.
Spread the whipped mixture into a 1-cm layer in a tray lined with parchment paper.
Bake for a short time at 180-200°C (closed valve).
When cold, cut into discs with the same dimension of the savarin.
Ingredients
| LILLY NEUTRO | g 200 |
| JOYPASTE AMARENA | g 100 |
| water | g 200 |
| liquid cream 35% fat | g 1000 |
Preparation
Mix water, LILLY NEUTRO and JOYPASTE.
Gently combine to cream.
Ingredients
| FRUTTIDOR CILIEGIA ROSSA | To Taste |
| cocoa butter velvet spray - heated to 40°C | To Taste |
Half-fill the mould for savarin with the mousse, lay a disc of victoria sponge, fill up with some more mousse and close with another disc of victoria sponge.
Put in the blast chiller until completely hardened.
Unmould te savarin, drizzle with red and yellow velvet-effect cocoa butter sprays, then lay it onto the base of pistachio flavoured crumble.
Fill the center of the savarin with FRUTTIDOR.
Chef Executive, Pastry Chef and Chocolatier
