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  • Unshelled Sicilian pistachio of quality

    Unshelled Sicilian pistachio of quality

    The unshelled Pistachio is different from similar products on the market, above all because of its emerald green color and its size superior the average of pistachios from the rest of the world.

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  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.

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  • Pistachios naturally grinded

    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour

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Sunday, 12 April 2015 00:00

Pistachio from Bronte petit four cake Featured

Written by 
 
Pistachio petit four cake
 
Ingredients:
 
- 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

Preparation:

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.

Fonte autore http://sugareverythingnice.blogspot.it/



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