Entremet cu fistic si zmeura

Cumparatul tavilor, formelor, posurilor si a altor instrumente care iti usureaza munca in bucatarie nu e doar molipsitor, ci da si dependenta. Asa ca incerc sa-mi impun niste limite si sa cumpar doar ce am nevoie si cand am nevoie, avand grija ca ceea ce cumpar sa poata fi folosit si alta data pentru alte prajituri. Sigur, nu-mi iese intotdeauna, dovada stand dulapurile pline cu tavi, forme ori ingrediente, dar incerc sa le folosesc atunci cand timpul imi permite sa ma joc.

Dincolo de aceasta forma obsesiva de a cumpara chestii pentru prajiturit insa, sta si utilitatea acestora – nu doar ca iti permit sa realizezi forme interesante de prajituri, ci sunt realizate din materiale care rezista atat la temperaturi inalte cat si joase, ceea ce le confera versatilitate.

Inspiratia mea pentru acest tort a fost celebra Ambroisie a lui Hidemi Sugino, pastry chef japonez care a castigat numeroase medalii internationale. El foloseste fisticul, zmeura si ciocolata intr-o combinatie de culori, texturi si arome intr-un mod cu care am rezonat imediat. Reteta folosita de mine insa nu ii apartine pentru ca eu mi-am dorit un gust final diferit, concentrat mai mult pe fistic si zmeura decat pe ciocolata. Am luat-o insa ca pe o provocare si a iesit ce vedeti – un tort elegant, simplu la exterior, dar pe atat de cochet la interior. Nu as zice ca e o creatie originala, dar in mod cert e delicios! (sau mai bine zis a fost delicios)

E o reteta destul de stufoasa, insa va recomand sa o faceti cu prima ocazie – din aceste cantitati obtineti un tort micut, cu 16-18cm diametru si mai mult sau mai putin de 1kg.

Straturile acestui entremet sunt:

• blat Joconde de fistic
• mousse de ciocolata alba
• jeleu de zmeura
• pasta de fistic
• mousse de fistic
• glazura oglinda

Entremet cu fistic si zmeura

Combinatia de fistic, zmeura si ciocolata din acest entremet este dementiala! Inspirat de un desert faimos, Ambroisier, a lui Hidemi Sugino (pastry chef japonez), acest entremet impresioneaza prin stratificarile reusite, dar mai ales prin gust.

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –1 entremet

Dimensiuni: 18cm0 x 0cm round

Ingrediente

 

1x2x3x

Blat Joconde cu fistic:

• 20 g faina alba 000
• 70 g fistic macinat
• 70 g zahar pudra (cernut)
• 2 oua intregi
• 2 albusuri
• 1 g sare
• 20 g zahar alb granulat
• 15 g unt (topit)

Mousse de ciocolata alba:

• 120 g ciocolata alba (tocata)
• 100 g smantana pentru frisca
• 2 galbenusuri
• 20 g zahar alb granulat
• 3 g gelatina + 18g apa rece
• 120 g smantana pentru frisca (batuta)
• 3 g extract de vanilie

Jeleu de zmeura:

• 150 g zmeura congelata
• 40 g zahar alb granulat
• 3 g gelatina + 18g apa rece

Pasta de fistic:

• 100 g fistic curatat
• 65 g zahar alb granulat
• 35 g apa
• 1 g sare
• 20 g migdale macinate
• 2-4 linguri ulei vegetal neutru (ulei de samburi de struguri)

Mousse de fistic:

• 2 galbenusuri
• 60 g zahar alb granulat
• 30 g apa
• 80 g pasta de fistic
• 2 gelatina + 12g apa rece
• 100 g smantana pentru frisca (batuta)

Glazura oglinda:

• 225 g zahar alb granulat
• 75 g cacao
• 135 g apa
• 150 g smantana pentru frisca
• 7 g gelatina + 42g apa rece
• 1 g sare

Makes: 18cm0 x 0cm round

Instructiuni

Joconde cu fistic:

• Combinati fisticul, zaharul pudra si ouale intregi intr-un bol si mixati pana isi dubleaza volumul si devin albicioase.
• In alt bol, mixati albusurile cu un praf de sare pana devin spumoase. Adaugati zaharul si mixati pentru a forma o bezea ferma.
• Incorporati bezeaua in amestecul de fistic si oua, alternand-o cu faina.
• Adaugati usor si untul topit apoi turnati aluatul intr-o tava de aproximativ 25x25cm si coaceti in cuptorul preincalzit la 180C pentru 15-18 minute.
• Dati deoparte si lasati se se raceasca apoi decupati un cerc suficient de mare incat sa va incapa in forma Eclipse.

Mousse de ciocolata alba:

• Puneti ciocolata intr-un bol.
• Hidratati gelatina in apa rece.
• Incalziti 100ml smantana pentru frisca intr-un vas.
• Intre timp, mixati galbenusurile cu zaharul pana devin cremoase. Turnati smantana fierbinte peste galbenusuri apoi puneti iar pe foc si gatiti pana la 82C.
• Luati de pe foc si turnati peste ciocolata alba.
• Adaugati vanilia apoi lasati deoparte 5 minute. Amestecati bine cu o spatula apoi adaugati gelatina.
• Lasati sa se racoreasca apoi incorporati gelatina.

Jeleu de zmeura:

• Hidratati gelatina in apa rece.
• Combinati zmeura si zaharul intr-un vas. Lasati cateva minute pentru a incepe sa se dezghete apoi puneti pe foc si gatiti 5-10 minute pana zmeura se inmoaie.
• Treceti zmeura printr-o sita pentru a inlatura semintele apoi combinati-o cu gelatina topita.
• Turnati amestecul intr-un vas tapetat cu folie alimentara, avand grija ca forma finala sa incapa in forma Eclipse sau orice alta forma veti folosi.

Pasta de fistic:

• Combinati zaharul si apa intr-un vas si puneti pe foc.
• Gatiti pana la 116C apoi luati de pe foc si adaugati fisticul. Amestecati imediat cu o lingura de lemn pana fisticul este acoperit in zahar cristalizat.
• Transferati in vasul robotului de bucatarie si adaugati si restul ingredientelor.
• Pulsati pana obtineti o pasta fina – dureaza cateva minute bune.

Mousse de fistic:

• Hidratati gelatina in apa rece.
• Combinati apa si zaharul intr-un vas si puneti pe foc. Gatiti pana ajunge la 114-116C.
• Mixati galbenusurile intr-un bol pana devin cremoase. Adaugati treptat siropul fierbinte, mixand bine.
• Incorporati pasta de fistic, urmata de gelatina topita.
• Lasati sa vina la temperatura camerei si adaugati smantana batuta.

Glazura oglinda:

• Hidratati gelatina in apa rece.
• Combinatirestul ingredientelor intr-un vas si puneti pe foc mic spre mediu.
• Gatiti pana atinge 85C si se ingroase usor.
• Luati de pe foc si adaugati gelatina.
• Treceti printr-o sita deasa apoi acoperiti cu folie la suprafata si lasati sa se raceasca la temperatura camerei.

Pentru a asambla tortul:

• Incepeti prin a-l asambla de sus in jos, adica invers in forma dorita – Eclipse in cazul meu, dar altor forme s-ar putea sa se aplice alte reguli.
• Turnat intai de toate mousse-ul de fistic pana la jumatatea formei de silicon.
• Asezati deasupra jeleul de zmeura.
• Turnati peste jeleu mousse-ul de ciocolata alba.
• Terminati montajul cu un disc din blatul Joconde.
• Dati tortul la congelator cel putin 6 ore.
• Scoateti tortul, puneti-l pe un gratar si turnati deasupra glazura, incercand sa mentineti un strat uniform.
• Decorati dupa dorinta.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

Whenever I can get my hands on the brilliant Silikomart silicone molds I’m in heaven. Now, to be totally honest, buying baking equipment is addictive and not the cheapest hobby of them all. I’m really trying to hold back on it and only buy what I need, whenever I need it, making sure it’s something I can use later on for other desserts. But silicone molds like this one, known as Eclipse, are meant to last you a lifetime – not only because they are well made, but also because their shape is ever-lasting – it can be used for basically any cake you might think of, turning something otherwise common into a pastry masterpiece.

This pistachio raspberry entremet is something I dreamt of ever since I read about the award winning Ambroisie created by pastry chef Hidemi Sugino. In 1991, he won the World Pastry Cup with this desserts – that’s a pretty big deal in my book! He uses pistachio, raspberry and chocolate in such a delicious, incredible way that is totally inspiring. Just google it and be amazed by its simplicity and yet its complexity. It’s not a dessert that impresses with its design, but one that relies on its amazing taste to blow you away. Or at least that’s how I pictured Ambroisie – a mix of flavors, colors and textures that complement each other perfectly, creating a dessert to remember, a dessert that you can never get bored with. The mix of flavors is what caught my attention in the very first place and it’s this particular mix that allowed my imagination to go wild and picture it in all sorts of cakes, in all sorts of ratios.

Starting from this mix of flavors I created this pistachio raspberry entremet that has layers of fluffy pistachio Joconde sponge cake, white chocolate mousse, raspberry jelly, pistachio mousse and my reliable chocolate mirror glaze. It’s a cake that has a delicate flavor, but an intense richness. Both pistachio and white chocolate are silky and have these earthy, delicious notes, only to be cut through by the tangy, fragrant raspberry jelly and the intense chocolate glaze.

Pistachio Raspberry Entremet

Olguta – Pastry Workshop

This pistachio raspberry entremet is inspired by a famous dessert called Ambroisier by Hidemi Sugino.

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –1 cake

Dimensiuni: 18cm0 x 0cm round

Ingrediente

 

1x2x3x

Pistachio Joconde sponge:

• 20 g all-purpose white flour
• 70 g ground pistachio
• 70 g powdered sugar
• 2 whole eggs
• 2 egg whites
• 1 g salt
• 20 g white sugar
• 15 g butter (melted)

White Chocolate Mousse:

• 120 g white chocolate
• 100 g heavy cream
• 2 egg yolks
• 20 g white sugar
• 3 g gelatin + 15ml cold water
• 120 g heavy cream (whipped)
• 3 g vanilla extract

Raspberry Jelly:

• 150 g frozen raspberries
• 40 g white sugar
• 3 g gelatin + 15ml cold water

Pistachio Paste:

• 100 g pistachio (peeled)
• 65 g white sugar
• 35 g water
• 1 g salt
• 20 g almonds (ground)
• 2-4 teaspoons neutral vegetable oil (coconut)

Pistachio Mousse:

• 2 egg yolks
• 60 g white sugar
• 30 g water
• 50 g pistachio paste
• 2 g gelatin + 10ml cold water
• 100 g heavy cream (whipped)

Mirror Glaze:

• 225 g white sugar
• 75 g cocoa powder
• 135 g water
• 150 g heavy cream
• 7 g gelatin + 35ml cold water
• 0.5 g salt

Makes: 18cm0 x 0cm round

Instructiuni

Pistachio Joconde:

• Combine the pistachio, powdered sugar and eggs in a bowl and mix with an electric mixer for a few minutes until pale and double in volume.
• In a different bowl, mix the eggs whites with a pinch of salt until fluffy.
• Stir in the sugar and mix well until glossy and stiff.
• Fold the meringue into the postachio mixture, alternating it with the flour.
• Drizzle in the melted butter then spread the batter in a 25x25cm pan – it needs to be about 1cm thickeness as it rises.
• Bake in the preheated oven at 350°F for 15-18 minutes or until golden brown.
• Allow to cool down in the pan.

White Chocolate Mousse:

• Place the chocolate in a bowl.
• Bloom the gelatin in cold water.
• Heat 100g cream in a saucepan.
• In the meantime, mix the egg yolks with sugar until creamy and pale. Pour in the hot cream then return over low heat and cook until it reaches 82°C.
• Remove from heat and add the vanilla then pour the mixture over the chocolate.
• Allow to rest for 5 minutes then mix well until smooth. Add the gelatin as well.
• Allow to cool to room temperature then fold in the whipped cream.

Raspberry Jelly:

• Combine the raspberries and sugar in a saucepan and allow to rest for 10-15 minutes – it starts to defrost and becomes juicy.
• Place over low heat and cook for 5-10 minutes until softened.
• Bloom the gelatin in cold water.
• Pass the raspberry through a fine sieve then stir in the melted gelatin.
• Pour the jelly into a small cake pan (16cmØ), making sure it would fit your Eclipse mold later on. Freeze for 4-5 hours, preferably over night.

Pistachio Paste:

• Combine the sugar and water in a saucepan.
• Place over low heat and cook until it reaches 116°C.
• Remove from heat and right away stir in the pistachio. Mix with a wooden spoon until the pistachios are covered in crystallised sugar.
• Transfer the pistachio in a food processor or blender.
• Add the rest of the ingredients then pulse for a few minutes until well mixed and smooth, adding more oil if needed.

Pistachio Mousse:

• Bloom the gelatin in cold water.
• Start by making a base for the mousse: combine the sugar and water in a saucepan and place over medium heat. In the meantime, mix the egg yolks until pale. Gradually pour in the hot sugar syrup, mixing well for a few minutes until stiff and pale.
• Add the pistachio paste and mix well then stir in the melted gelatin.
• Fold in the whipped cream.

Mirror Glaze:

• Bloom the gelatin in cold water.
• Combine the sugar, cocoa powder, water, cream and salt in a saucepan.
• Place over low to medium heat and cook until it becomes thickened.
• Remove from heat and stir in the gelatin.
• Allow to cool to room temperature before using.

To assemble the cake:

• Start molding the cake upside down:
• – the first layer is the pistachio mousse
• – the second layer is raspberry jelly
• – the third layer is white chocolate mousse
• – the final layer is the pistachio Joconde
• Once molded, place the cake in the freezer for at least 6 hours.
• Remove the cake from the mold and place it on a wire rack.
• Pour the chilled glaze over the cake and allow it to drip off for a few minutes.
• Transfer the cake over a platter and decorate as you wish.
• Enjoy!

Keyword Jelly, Mirror glaze, Pistachio, Raspberry

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!