Pistachio cake with strawberry Cream

Pistachio cake with strawberry Cream.

The perfect blend of strawberry and pistachio! And not only in taste, but also in visual terms. Crispy sandy base, baked pistachio cream and delicate strawberry Cream (cremeux), covered with pink glyassazhem white chocolate. Another memory of the departed summer …

(~ 8 pieces)
Sand basis:

-125 g of powdered sugar
-125 g of softened butter
-250-300 g flour
-1 small egg
-a pinch of salt

Pistachio cream:

-100 g of softened butter
-100 g of powdered sugar
-100 g of almond flour
-40 g ground pistachios
-10 g of corn starch
-1 egg
-~ 1-2 tsp pistachio paste

Strawberry Cream (cremeux):

-90g egg
-90 g egg yolks
-50-60 g sugar
-285 g of mashed strawberries (can be frozen)
-5 g gelatin sheet
-97 g softened butter

Pink glyassazh:

-50 g water
-100 g of sugar
-100 g of glucose syrup
-66 g of cold milk
-100 g of white chocolate (milled)
-~ 8-10 g sheet gelatin
-pink dye

Decoration:

-fresh strawberries or strawberry
-pistachios

1) Sand basis: in a bowl beat the butter with powdered sugar and a pinch of salt until white. Add lightly beaten egg and mix well. Sift flour and add to the egg-oil mixture. Knead the dough, form it into a ball, flatten it slightly, wrap in plastic wrap and put into the refrigerator at least 1 hour. Chilled dough thinly roll out on floured surface pripylёnnoy, cut out circles of the required size and expanded in formochkam (~ 8-10 cm in diameter). Hide in the fridge for a while until’re ready pistachio cream. Heat oven to 180 ° C.

2) Pistachio cream: In a bowl beat butter with sugar until white. Add the egg, then the starch and almond flour, continuing to whisk. At the end, add the ground pistachios and pistachio paste. Stir. Arrange the cream on damp sand basics, place in oven and bake for about 20-25 minutes until tender. Ready tartlets cool completely.

3) Strawberry Cream: Soak gelatin. Egg yolks and mix with sugar and mixed in a thin stream brought up to boiling strawberry puree. Uvarov the mixture thickens to the lung (85 ° C). Remove from heat and add the soaked and squeezed gelatine. Stir until it dissolves. The resulting mass is cooled to 40 ° C, then gradually introduce the butter and beat everything in a blender until smooth. The resulting cream is spread out on silicone-formochkam hemispheres (8-10 cm) and freeze.

4) Pink glyassazh: Soak gelatin in cold water. Water, sugar, glucose and bring to a boil (103 ° C), remove from heat, add the cold milk, then crushed chocolate. Stir and add the gelatin, then dye. Weight must be absolutely uniform, no lumps of chocolate. Cool the mass to 30-35 ° C ~ and used immediately.

Frozen Strawberry Cream to remove from the molds, set on the grate and pour glyassazhem. To drain excess liquid, then put into the refrigerator before freezing.

5) Assembly and decoration: on tartlets with pistachio cream set strawberry cream, covered glyassazhem. Garnish with pistachios and strawberries, or strawberries.

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