White chocolate and pistachio fraisier
- Level:
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Easy
- Makes:
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50 verrines
Pistachio genoa bread
Ingredients: Pistachio genoa bread
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675 gNPN-AL2B
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220 gNPO-PI1
Preparation: Pistachio genoa bread
Emulsify in a Robot-Coupe®
Ingredients: Pistachio genoa bread
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285 gwhole egg(s)
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180 gegg yolks
Preparation: Pistachio genoa bread
Mix well and add very slowly to the nut paste
Ingredients: Pistachio genoa bread
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600 gegg white
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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
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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
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500 gstrawberries
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400 gsugar
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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
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250 gcream
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250 gmilk
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1 pod(s)Vanilla
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100 gegg yolks
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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
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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.
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