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Recipe Step by Step
Step01
Pistachio Sponge
50g Raw Iranian pistachios
10g Pure pistachio paste
40g Sugar
80g Eggs
20g European-style butter
15g Egg whites
10g Sugar
Grind the pistachios, pistachio paste, and sugar in a food processor, then add the eggs and mix for approx. 10 minutes.
Incorporate the tempered butter at the end of the process.
At the same time, beat the egg whites with the sugar.
Gently combine these two mixtures.
Step02
Pistachio Streusel
55g Raw Iranian pistachios
55g European-style butter
55g Pastry flour
55g Sugar
Grind the pistachios into powder.
Use a stand mixer to mix the dry ingredients with the cubed cold butter.
Sieve the cold dough through a 4mm sieve or wire rack to obtain evenly sized granules.
Store in the refrigerator or freezer until you are ready.
Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration.
Step03
OPALYS 33% & Vanilla Namelaka or Or ALMOND INSPIRATION Namelaka
with OPALYS 33%:
150g milk
2 NOROHY vanilla beans
5g glucose DE 38/40
5g gelatin powder - 220 Bloom
25g water for the gelatin
270gOPALYS 33%
290g heavy cream 36%
Or with ALMOND INSPIRATION:
150g milk
5g glucose DE 38/40
2.5g gelatin powder - 220 Bloom
12.5g water for the gelatin
300g heavy cream 36%
Bring the milk to a boil with the scored vanilla beans.
Infuse the beans for approx. 2 hours, then sieve the liquid and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin. Slowly combine with the melted couverture.
Mix using an immersion blender to form a perfect emulsion. Add the cold cream. Mix again. Leave to set in the refrigerator, preferably overnight.
Step04
Strawberry Confit
280g strawberry purée
50g glucose DE 38/40
85g sugar
7.5g pectin NH
30g lemon juice
Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin NH then add to the heated purée.
Boil. Add the lemon juice.
Store in the refrigerator or use immediately.
Step05
Coconut Sorbet
180g mineral water
35g sugar
45g glucose powder DE 33
10g invert sugar
0.5g carob gum
0.5g guar gum
230g coconut purée
Heat the water.
Once it is at 85°F (30°C), add the sugar, glucose, and invert sugar.
At 115°F (45°C), add the stabilizers mixed with approx. 10% of the first portion of sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool to 40°F (4°C).
Mix the syrup and fruit purée. Mix using an immersion blender.
Leave to sit for at least 4 hours.
Mix and churn at between 15-20°F (-6°C to -10°C).
Store in the freezer at 0°F (-18°C).
Assembly and finishing
SQ OPALYS 33%
SQ Fresh strawberries
Make the namelaka, strawberry confit, streusel and coconut sorbet.
Make the sponge, then spread into 18 Å~ 18cm frames placed on top of a tray lined with a silicone baking mat. Bake at 355ÅãF (180ÅãC) for 20 to 25 minutes.
Spread the tempered OPALYS between two guitar sheets bearing your logo.
When the couverture starts to set, use a cutter to cut into egg-shaped rings with an outer diameter of 7cm and an inner diameter of 5cm. Leave to set at 60ÅãF (16ÅãC).
Use a stencil to help you spread a 14cm egg-shaped ring of (approx. 10g) strawberry confit onto the center of the plate.
Use a piping bag with an open star nozzle to pipe 30g of OPALYS namelaka onto the rounded part of the egg.
Use a piping bag (no nozzle required) to pipe 8g of strawberry confit onto the center of the namelaka.
Cut out three 1.5 Å~ 1.5cm cubes of pistachio sponge and place on the dessert (see photo).
Place 8g of baked streusel on one side of the dessert. Wash the strawberries and cut into quarters.
Place three pieces of fresh strawberry on the dessert, as well as three sliced freeze-dried strawberries.
Place a chocolate decoration on top of the namelaka.
Place a quenelle of coconut sorbet on the pistachio streusel just before serving.