(36 PIECES) (1 38X56 BAKING SHEET) I.E. 3 STRIPS OF 12/54 CM
LENGTH WITH 1CM LOSS ON EACH SIDE
Assembly
BAKE two 40×60 cm pastry layers. SPREAD 50% of the pistachio mousseline cream on a baked pastry layer. LAY the almond biscuit sandwich with the sour cherry jelly. ADD the remaining pistachio mousseline cream. LAY the second
baked pastry layer. REFRIGERATE. CUT three 12cm wide bands. CUT pieces at your convenience. DECORATE.
Inverted puff pastry
(Two 38X56 cm baking sheets)
- Tourage butter 400 g
- Flour 350 g
- Flour 400 g
- Salt 10 g
- Butter 50 g
- Water 200 g
WITH A MIXER, with a hook, mix the tourage butter with the floor. Keep aside. Still with the hook, mix the flour, the salt, the softened butter and the water. LET stand for 1 hour in the refrigerator. MAKE a double turn and a single turn. LET stand for 1 hour in the refrigerator. MAKE a double turn. LET stand for 12 hours in the refrigerator. MAKE a single turn. LET stand for 1 hour in the refrigerator. CUT to the desired dimension.
Almond biscuit
(2 baking sheets of 600 g)
- Almond powder 190 g
- Icing sugar 190 g
- Egg yolks 90 g
- Whole eggs 160 g
- Butter 95 g
- Egg whites 315 g
- Caster sugar 120 g
- Flour 140 g
WITH A MIXER, whisk the almond powder, the icing sugar, the egg yolks and the whole eggs. IN A SAUCEPAN, heat the butter. POUR the butter on the whisked eggs. WITH A MIXER, whisk the egg whites with the caster sugar. MIX delicately with the whisked eggs. ADD the sifted flour. BAKE on two baking pans at 180°C/356°F for 8 minutes.
Sour cherry jelly
- Gelatin powder 200 bloom 12 g
- Water 60 g
- Frozen sour cherry puree Léonce Blanc 730 g
- IQF Sour cherries Léonce Blanc 320 g
- Caster sugar 310 g
SOAK the gelatin in cold water. IN A SAUCEPAN, boil the sour cherry puree, the IQF sour cherries and the caster sugar. ADD the softened gelatin and boil. MIX all together and pour on a biscuit layer. ADD the
second biscuit layer. FREEZE.
Pastry cream
- Milk 400 g
- Egg yolks 100 g
- Caster sugar 80 g
- Maïzena 40 g
- Butter 25 g
IN A SAUCEPAN, bring the milk to a boil. BLANCH slightly the egg yolks, the caster sugar and the Maïzena. POUR the boiled milk and heat at 85°C/185°F for 2 minutes. ADD the butter and cool quickly.
Custard butter cream
- Milk 150 g
- Egg yolks 120 g
- Caster sugar 160 g
- Butter 650 g
- Water 60 g
- Caster sugar 190 g
- Egg whites 100 g
IN A SAUCEPAN, boil the milk. BLANCH slightly the egg yolks with the caster sugar. ADD the boiling milk and heat at 85°C/185°F for 2 minutes. POUR the boiling custard cream on the chilled butter previously cut in cubes. WITH THE FLAT BEATER, whisk the custard cream and the butter until it get totally cold. IN A PAN, heat the water and the caster sugar at 120°C/248°F. POUR the cooked sugar on the frothy egg whites. WITH THE WIRE WHIP, whisk until it gets totally cold. MIX delicately the italian meringue with the custard cream whisked with butter.
Pistachio mousseline
- Pastry cream 550 g
- Pistachio paste 160 g
- Custard butter cream 1150 g
SMOOTH the pastry cream and add the pistachio paste. STIR the butter cream.
Decor
- Pistachio powder 460 g
- Hot neutral topping 250 g
- IQF Sour cherries Léonce Blanc 150 g
- Pistachios from Sicily 36 pieces