PISTABERRY X’MAS

Difficult to resist to these cute PISTABERRY X’MAS when Christmas is around the corner. These trees do not only look good, they are also very tasty, when are you trying them?

ANDROS INGREDIENTS

I/ INGREDIENTS: For 15 pieces

PISTACHIO WHIPPING GANACHE

Pistachio paste : 70g
Glucose syrup : 30g
Gelatine : 6g
White chocolate : 270g
Whipping cream : 520g

ROSE RASPBERRY CONFIT

ANDROS Frozen Raspberry Puree : 100g
ANDROS Frozen Lime Puree : 10g
ANDROS Frozen Raspberry : 100g
ANDROS Rose Syrup : 15ml
ANDROS Lychee & Rose Chunky : 50g
Glucose Syrup : 30g
Pectine NH : 5g
Sugar : 20g

PISTACHIO DACQUOISE

Pistachio nut : 50g
Coconut powder : 100g
Almond powder : 215g
Icing sugar : 300g
Sugar : 125g
Egg white : 375g
Pistachio paste : 15g

DARK CHOCOLATE COVER

Dark chocolate couverture : 700g
Cacao butter : 300g

CHOCOLATE SPRAY

White chocolate couverture : 700g
Cacao butter : 300g
Green color powder : 10g

II/ PREPARATION

1 – PISTACHIO WHIPPING GANACHE

Soak gelatine in ice water.
Cook glucose syrup with pistachio paste and 1/2 whipping cream.
Then add gelatine, chocolate, whisk the mixture until the completely incorporated. Let it cool down.
Finally put 1/2 whipping cream into mixture and keep it cool.

2 – ROSE RASPBERRY CONFIT

Mix sugar with pectine NH.
Add all ingredients to cook with sugar and pectine NH, until the mixture thickens to a custard like consistency.
1cm thickness required, according to purpose of use.

3 – PISTACHIO DACQUOISE

Roast pistachio nut, almond and coconut, then chop pistachio.
Whip the egg and sugar meringue, then mix with icing sugar.
Mix well pristachio, coconut and almond, then add pistachio paste.
Bake the cake at 1850C.
2cm – 2,5cm thickness required, according to purpose of use.

4 – DARK CHOCOLATE COVER & CHOCOLATE SPRAY

Melt chocolate, the temperature to melt chocolate should not
exceed 60ºC, whisk the combination until the completely incorporated.
Use the mixture at a temperature of 300C – 320C.

5 – PROCESS

Cut cookies with size 4-5cm (or depending on the desired size) and bake.
Whisk pistachio ganache until stiff peak then use the star mold to make a pine tree shape on the crust of cake.
Then freeze the cake in 24h. Melt chocolate spray and spray chocolate on the cake and keep cold.
Bake Pistachio dacquoise then let it cool down, pour Rose raspberry lychee confit on the dacquoise and freeze. After 24h, take out and cut round shape, then dip through Dark chocolate cover and keep cold.
Finally, add cream to the cake and Pistachio whipping ganache on top and decorate