RecipeWe make difference SIB
Mixing ratio
- fresh eggs 205g
- granulated sugar 160g
- TRIMOLINE_1KG 20g
- salt 1 pinch 0.2g
- Pistachio Pesto 50g
- WHEAT FLOUR T45 240g
- pastry flour type 400 10g
- brown butter 140g
- GRIOTTINES ORI 15% PET 175g
- 1000g
- 840g
- Mirrogel glaze 100g
- GRIOTTINES ORI 15% PET 300g
- JUMBO PISTACHIO KERNEL 100g
Cooking process
- 1.Warm the eggs, sugar, salt and pistachiovera to 45°C / 113°F in a bain marie usinga whisk.
2.Lightly whip the mixture, Add in the sieved flour and baking powder andstir to a very good emulsion.
3.Slowly addthe warm Beurre Noisette (40°C / 104°F)and mix.
4.Add in the quartered cherries,
5.process at 32°C / 89.6°F.
6.Baking temperature: 145°C / 293°F in
convection oven
Baking time: approx. 20 minutes
- Pipe 10 g / 3.94 inches of cake mixture into silicone moulds or baking tins,
place 1 1/2 pieces of batuja, pipe 25 g / 9.84 inches of cake mixture on top.
Put on top each 3 pieces of Griottes cherries and bake.
Baking temperature: 145°C / 293°F in convection oven
Baking time: approx. 20 minutes
Glaze on top with cold glazing gel and
decorate with roasted pistachios.
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