Седрик Гроле Фрукты Пастрикласс - Фисташка сборка

White Glaze: Yield: 600g 300g White Couverture 35% 300g Cocoa Butter Melt the cocoa butter in a saucepan to 45°C and pour over the chocolate. Emulsify with an immersion blender. Green Glaze: Yield: 608g 300g White Couverture 35% 300g Cocoa Butter 3g Fat-Soluble Green Food Coloring 5g Fat-Soluble Yellow Food Coloring Melt the cocoa butter in a saucepan to 45°C and pour over the chocolate. Add the food colors. Emulsify with an immersion blender. Red Glaze: Yield: 603g 300g White Couverture 35% 300g Cocoa butter 2g. Fat-soluble red food coloring 1g. Fat-soluble blue food coloring Melt the cocoa butter in a saucepan to 45°C (113°F) and pour it over the chocolate. Add the food coloring. Emulsify with an immersion blender. Assembly: Remove the frozen pistachio gel and crunchy layer and cut in half, so that one half has two layers. In the bowl of a stand mixer fitted with a whisk attachment, beat the pistachio cream and transfer it to a pastry bag. Pipe a small amount of cream onto a work surface lined with cling film. Insert one half of the cream, cut side up, into the center of the cream; the cream should hold it in place. Lifting the edge of the cling film, carefully flip the cake over so that the cut edge of the cream is on the bottom and the cream is on top. Without removing the film, gently shape the frosting into a pistachio shape with your fingers. Carefully transfer the cake to a baking sheet. Repeat the process with the remaining inserts and frosting. Freeze. · All icings should be at 40-45°C (104-113°F). Pour the green icing into a large bowl. Pour a couple of tablespoons of white and red icing in lines into the center of the bowl. Thread the cake onto a skewer and quickly dip it into the icing, creating streaks of different colors (the video shows the process more clearly). Once the icing has slightly set, sift powdered sugar over the top. · Refrigerate to set for 12-24 hours before serving.