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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
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Recipe for approximately 5 cakes of 16 cm
190 g coconut fat
180 g powder sugar
2 g salt
55 g almond powder
50 g Debic Vegan-top
325 g flour
100 g potato starch
2 g baking powder
25 g Pistachio Praliné 100%
100 g coconut fat
50 g almond milk
25 g lime juice
64 g icing sugar
180 g hazelnut powder
180 g flour
6 g baking powder
150 g aquafaba (chickpeas water)
12 g corn starts
60 g sugar
370 g red fruit puree
6 g pectin
50 g sugar
200 g pistachio pate
1000 g Debic Vegan-Top
15 g pectin
150 g sugar
3 g salt
150 g water
630 g water
690 g caster sugar (1)
150 g caster sugar (2)
20 g pectin nappage
100 g pistache pate 100%
60 g lemon juice
150 g Debic Vegan-top
360 g Debic Vegan-top
Mix the coconut fat, the icing sugar, the salt and the almond powder into a dough
Add the vegan-top and mix
Mix the flour, and potato starch
Cool the dough and roll out to 2 mm
Cut out 8 cm a ring and bake the sablé at 150 ° C for 20 min
Cut out 18 cm a ring and bake the sablé at 150 ° C for 40 min.
Mix the pistachio praline whit almond milk, lime juice and salt
Whip the aquafaba whit the sugar
Mix the hazelnut powder, flour, baking powder icing sugar and corn starts
Melt the coconut fat an mix whit the pistachio praline
Add the pistachio mixture whit the airy aquafaba and add the dry ingredients
Bake the bisquit in a 14 cm ring at 180°C fore 20 min
Mix the pectin with sugar
Heat the puree to 50 °C add sugar mixed with pectin
Blend and heat to 85°C
Heat 150 gr of the Debic Vegan-Top and water add the pectin, cook for 2 min add the pistachio pate
Whip the rest of the Debic Vegan-Top at medium speed till air
Mix the nuts pate whit the Debic Vegan-Top
Heat water with sugar (1) to 50 ° and mix the pectin with sugar (2).
Add the pectin to the water and blend with a hand blander
Heat to 85° before adding lemon juice, pistachio pate and Debic Vegan top
Cover surface with plastic film and refrigerate for 24 hours before use
Combine the Vegan-top and sugar
Whip to the correct consistency.
Pour a layer of red fruit gel on top of the sponge an freeze, and a small portion on a silicone mat for decoration.
Pipe the pistachio mousse into a 16-cm mould, over whit the pistachio sponge.
Finish the cake by a applying the pistachio glaze melted to 40°C.
Place the cake on top of the 18-cm sable.
Pipe the Vegan-op on the 8-cm sable, decorate whit the red fruit gel, and pistachio nuts.
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