(25 OVAL PIECES OF 5,1X3,1CM)
Assembly
FILL the silicone moulds with the cooled pistachio nougatine, coat with 50% of sour cherry Pain de Gênes. ADD one IQF sour cherry in the middle. COAT with the remaining sour cherry Pain de Gênes. BAKE at 180°C/356°F for 8 minutes.FREEZE, unmould and decorate.
Sour cherry Pain de Gênes
- Butter 50 g
- Almond paste 50% 200 g
- Frozen sour cherry puree Léonce Blanc 70 g
- Whole eggs 80 g
- Egg yolks 20 g
- Flour 30 g
- Maïzena 8 g
- Baking powder 2 g
- IQF sour cherries Léonce Blanc 140 g
WITH THE FLAT BEATER, mix the softened butter with the almond paste. ADD the whole eggs and the egg yolks one by one. WHISK UP all together. INCORPORATE the flour, the maïzena and the baking powder previously sifted.
Pistachio nougatine
- Caster sugar 100 g
- Pectin NH 5 g
- Milk 25 g
- Glucose 35 g
- Butter 65 g
- Pistachio paste 20 g
- Minced pistachios 130 g½
IN A PAN, boil the caster sugar, the NH pectin, the milk, the butter and the pistachio paste. SCATTER the minced pistachios in the bottom of the silicone mould. POUR the pistachio mixture. BAKE at 170°C/338°F for 6 minutes.
Decor
- Hot neutral topping 150 g
- IQF sour cherries Léonce Blanc 200 g