750 g Ranson 66% almond paste
500 g eggs
62,5 g flour 45
62,5 g potato starch
6,25 g Ranson baking powder
225 g Debic Cream butter
375 g Callebaut® Brazilian pistachio
Step
Heat the almond paste, then gradually incorporate the eggs.
Whip to increase volume. Sift together the flour, potato starch
and baking powder, and mix them in. Melt the butter and
incorporate it into the mixture. Add the pistachio. Pour into a
60 x 40 x 4 cm frame. Bake at 180°C for 15 minutes.
2. PISTACHIO JELLY
Ingredients
591 g milk
98 g Callebaut® pure pistachio paste
2 vanilla pods
39 g sugar
9 g Louis François plant gelling agent
12 g Mount Gay® rum 55% vol.
Step
Gently warm the milk with the pistachio paste and vanilla pod.
Incorporate the sugar, the gelling agent and the Mount Gay®
rum. Heat to 65°C. Pour.
3. GRIOTTINES® COINTREAU®
Ingredients
400 g chopped Griottines® Cointreau® 15% vol. chopped
4. STRAWBERRY CREAM
Ingredients
900 g Les Vergers Boiron 100% strawberry puree
60 g sugar
21 g pectin
120 g atomized glucose
150 g Debic Cream butter
Step
Mix the sugar, pectin and glucose. Add the strawberry puree
and mix. Bring to the boil. Incorporate the butter and blend.
5. STRAWBERRY MOUSSE
Ingredients
780 g strawberry cremeux
600 g Debic ‘Stand & Overrun’
Step
Mix the ingredients.
6. DARK SPRAY COATING
Ingredients
350 g dark Callebaut® chocolate Sao Thomé 70% of cocoa
125 g Callebaut® cocoa butter
25 g oil
Step
Melt the ingredients together. Pass through a fine sieve. Use at
40/45°C.
7. ASSEMBLY AND FINISHING
Ingredients
100 g whole pistachio nuts
5 g gold glitter
500 g strawberries
500 g morello cherries
200 g whole raspberries
5 g gold leaf
100 g red cocoa butter
