White chocolate and pistachio fraisier
- Level:
-
Easy
- Makes:
-
50 verrines
Pistachio genoa bread
Ingredients: Pistachio genoa bread
-
675 gNPN-AL2B
Preparation: Pistachio genoa bread
Emulsify in a Robot-Coupe®
Ingredients: Pistachio genoa bread
-
285 gwhole egg(s)
-
180 gegg yolks
Preparation: Pistachio genoa bread
Mix well and add very slowly to the nut paste
Ingredients: Pistachio genoa bread
-
600 gegg white
-
225 gsugar
Preparation: Pistachio genoa bread
Beat egg whites until stiff and add the sugar. Fold in with the nut mixture.
Ingredients: Pistachio genoa bread
-
290 gsifted flour
Preparation: Pistachio genoa bread
Add.
Pour into 2 frames of 40 cm x 60 cm each and bake for 7 to 10 min. at 210°C (410°F)
Strawberry preserve
Ingredients: Strawberry preserve
-
500 gstrawberries
-
400 gsugar
-
1/2 piece(s)fresh lemon juice
Preparation: Strawberry preserve
Combine and cook until the preserve sets
Vanilla and white chocolate cream
Ingredients: Vanilla and white chocolate cream
-
250 gcream
-
250 gmilk
-
1 pod(s)vanilla
-
100 gegg yolks
-
90 gsugar
Preparation: Vanilla and white chocolate cream
Make a crème anglaise
Ingredients: Vanilla and white chocolate cream
Preparation: Vanilla and white chocolate cream
Pour the crème anglaise over the chocolate and emulsify. Pour into a mixer and heat to 40°C (104°F)
Ingredients: Vanilla and white chocolate cream
-
1 spoon(s)softened butter
Preparation: Vanilla and white chocolate cream
Add.
Finishing and presentation
- Cut a few strawberries in cubes and mix with a bit of strawberry preserve.
- Put the strawberry cubes in a glass and cover with a pistachio sponge and white chocolate cream.
Tip: Use apricots or peaches instead of strawberries.
Comments