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Prodotti al Pistacchio di Bronte

Products on offer

  • Pistachio sweet cream

    Pistachio sweet cream

    You can use pistachio sweet cream to stuff homemade cakes and to decorate and fill cakes.

    You can savor it alone, even better on biscuits, or spread on bread.
    If you want , you can also enjoyed it as a parfait, and have the opportunity to savor with your hands this cream of heavenly quality, to have a moment of real and infinite sweetness with your loved ones or friends.



  • Nougat pistachio Sicily

    Nougat pistachio Sicily

    The nougat is a typical Christmas sweet, and you can find it in many different ways: hard, soft, very hard, with chocolate, etc...
    The one that presents is a real delight for greedies.


  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.


    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.



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Sunday, 12 April 2015 00:00

Pistachio from Bronte petit four cake Featured

Written by 
Pistachio petit four cake
- 3/4 cup skinned pistachio nuts
- 1 2/3 cups sugar
- 2 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 226g (8 ounces)unsalted butter, at room t- emperatur
- 1/2 cup milk
- 2 tsp vanilla extract
- 5 eggs, lightly beaten
- 3/4 cup apricot preserves
- Marzipan (below)
- Dark chocolate glaze (below)

1) Marzipan:
- 8 ounces almond paste
- 1 1/2 cups confectioners sugar
- 1/4 cup light corn syrup

2) Dark Ganache Glaze:

- 1 pound extra bittersweet chocolate
- 1 1/4 cups heavy cream


Step 1: Preheat the oven to 180C (350F. Butter three 8 inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Spread out the pistachios in a baking tray and toast in the oven for 7 to 10 minutes, until lightly coloured. Transfer to a dish and let cool completely. Finely chop the pistachios and set 1/4 cup aside for decoration.

Step 2: Put the remaining 1/2 cup pistachios in a food processor. Add the sugar and pulse just enough to grind them finely. Pour into a large mixing bowl and add the flour, baking powder and salt. Blend with the mixer on low for 30 seconds.

Step 3: Add the butter, milk and vanilla and wit the mixer on low, beat until completely incorporated. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans. Bake for about 25 minutes or until a cake tester or wooden toothpick inserted in the centre comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners and let cool completely.

Step 4: 1) Marzipan:
Crumble the almond paste into a large mixing bowl. Use an electric mixer on low speed to soften the almond paste. Add the confectioners sugar and corn syrup and beat until smooth. Wrap well in plastic so it doesn?t fry out and allow to rest at room temperature for 1 to 2 hours before rolling.

Step 5: 2) Dark Ganache Glaze:
Chop the chocolate coarsely and out it in a heatproof bowl. Bring the cream to a bare simmer. Pour immediately over the chocolate and let stand for 5 minutes. Whisk until smooth and use the glaze soon after making before it starts to set. Allow to cool and thicken slightly before use.

Step 6: To Assemble:
Roll out a third of the marzipan on a work surface dusted with a little confectioners sugar to about 1/8th inch thick. Set one of the cake pans upside down on the marzipan and trim around it with a small knife to make an 8 inch round. Repeat twice more with the remaining marzipan. Save your scraps to make roses for decoration if desired. Place one cake layer on a cake board, flat side up. Spread 1/4 cup of the apricot preserves evenly over the top, leaving a 1/4 inch margin all round to allow for spreading. Place one marzipan round on top of the preserves and spread 1/3 cup ganache glaze over the top of the marzipan so that it is completely covered. Repeat with the second cake layer, adding more preserves, marzipan and glaze.

Step 7: Add the final cake layer and top with preserves and marzipan as before. Place the whole cake on a wire rack set over a baking pan. Pour the remaining dark ganache glaze over the cake, spreading it as evenly as possible over the top and sides of the cake. Allow the ganache to set before transferring to a plate. It should be smooth and glossy.

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