Tuesday 18 January 2022
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Montebello

FOR THIS RECIPE



  • prepare the day before
  • Recipe for a 40 x 60 frame

RECIPE STEPS

1/ Linzer sablé (prepare the day before)

INGREDIENTS

  • 425g Butter
  • 75g Icing sugar
  • 15g Baking powder
  • 465g T55 flour
  • 75g Ground almonds
  • 15g Flower of salt
  • 20g Rum
  • 3g Cinnamon

Rub together all the ingredients except the rum. Then add the rum. Mix gently, taking care not to over-work the dough.

Leave the dough in the refrigerator overnight.

Then roll out to 4 mm and bake at 135 °C for 30 to 40 minutes.


2/ Soft pistachio biscuit - 1

INGREDIENTS

  • 225g butter softened
  • 150g Ground almonds
  • 180g Icing sugar
  • 40g Starch flour
  • 125g Whole pistachios
  • 10g Grapeseed oil
  • 50g Egg yolk
  • 200g Egg white 1

Mix together all the ingredients, then add the softened butter.


3/ Soft pistachio biscuit - 2

INGREDIENTS

  • 100g Caster sugar:
  • 200g Egg white 2
  • 3g Flower of salt
  • 1g Dried egg white

Whisk the egg white 2 with the sugar and flower of salt, then the dried egg white. Continue mixing at slow speed for a further 20 minutes using a mixer with whisk attachment.

Then mix everything together gently with a skimming ladle. Spread over the cooked Linzer sablé. Bake at 160 °C for 18 min.


4/ Strawberry jam

INGREDIENTS

  • 1,2 kg Strawberry pulp
  • 12g Pectin NH
  • 200g Brown sugar
  • 4g Lemon zest
  • 50g Lemon juice
  • 1g Timut pepper

Thoroughly mix the Timut pepper with a little brown sugar.

Mix the dry brown sugar with the pectin NH to prevent lumps. Heat the fruit pulp and lemon zest to 50 °C.

Then add the brown sugar/pectin mix.

Boil for a short time, then add the lemon juice and cook at 103 °C. Pour the jam over the biscuit.


5/ Whipped pistachio ganache (prepare the day before)

INGREDIENTS

  • 220g UHT single cream 1
  • 20g Invert sugar
  • 20g Glucose
  • 70g Pistachio paste
  • 320g Ivory chocolate
  • 650g UHT single cream 2:

Heat the cream 1 with the sugar, glucose and pistachio paste to 45 °. Pour the cream onto the melted white chocolate in 3 stages.

Mix the emulsion then incorporate the cream 2. Set aside in the refrigerator overnight.

The next day, lightly whip.

Pipe the ganache onto the gâteau (as in the photo) using a St Honoré (tapered) nozzle.


6/ Decoration

Decorate with 4 to 5 fresh raspberries per dessert

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