«GREEN CHERRY» little cake

Recipe for 12 Silikomart molds

Directions

1. Pistachio Streusel base

  • Brown sugar 50 gr

  • Fine butter 82% 50 gr

  • Almond white powder 20 gr

  • Green pistachio paste 20 gr

  • T55 floor 65 gr

  • Whole green pistachios 60 gr

 

  1. Mix all the ingredients together until a paste

  2. Spread over cooking mat and set aside

  3. Detail 7x7 squares, and bake at 160 °C over 20 mn to keep the color

3. Cheesecake Morello Cherries

  • Cream Cheese Elle et Vire 125 gr

  • Mixed flowers honey 60 gr

  • Whole eggs 60 gr

  • 35% UHT cream  D/C 85 gr

  • Thick cream 25 gr

  • White chocolate 32% 35 gr

  • Frozen Morello cherries puree 50 gr

 

  1. Relax the Cream Cheese with the honey, and add the eggs, the thick cream, and the puree

  2. Heat the UHT cream to melt the white chocolate

  3. Then pour into two insert molds, and bake at 90 ° C for about 80 mn. Set aside

5. Light Pistachio cream

  • ½ skimmed milk 220 gr

  • Egg yolks 95 gr

  • Sugar semolina 20 gr

  • Pure Pistachio Paste 15 gr

  • Green Pistachio paste  35 gr

  • Gelatine leaf gold 14 gr

  • Italian meringue (classic recipe) 150 gr

  • 35% UHT cream D/C 600 gr

 

  1. Cook at 85°C milk, yolks, sugar, and the 2 pistachio pastes

  2. Add the hydrated gelatine at the end of cooking and set aside a few minutes

  3. Then add the Italian meringue and cream

  4. Dress in the molds, adding the Cheesecake insert

2. Pistachio Biscuit

  • ½ skimmed milk 170 gr

  • Fine butter 82% 120 gr

  • T55 floor 110 gr

  • Sugar semolina 20 gr

  • Green pistachio paste 48 gr

  • Whole eggs 200 gr

  • Egg yolks 120 gr

  • Egg whites 180 gr

  • Sugar semolina 128 gr

 

  1. Heat together butter, milk, the 20 gr of sugar, and add the flour to the boil

  2. Then place in the mixer, and add pistachio paste, eggs, and yolks

  3. Beat the egg whites with the remaining sugar

  4. Mix the two masses and set up on carpet cooking

  5. Cook at 180 °C for about 10-12 minutes

4. Compote of Raspberries and Figs

  • Morello cherries in syrup 175 gr

  • Amarena cherries 85 gr

  • Frozen Griottes cherries puree 65 gr

  • Trimoline 25 gr

  • Sugar semolina 30 gr

  • Pectine NH 04 gr

  • Sugar semolina 20 gr

 

  1. Cut the Morello cherries in half and fry them with the 30 gr of sugar

  2. Add the puree, and the trimoline

  3. Finish cooking by adding the remaining sugar and pectin

  4. Switch to the Robot coupe by adding the Amarena cherries, set aside

  5. Dress up with the piping bags

Finish

  1. Glaze the little cake with white glaze tinged with yellow and green, and place it on a square of cookie

  2. Finish the decor with a custom chocolate square.

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