True Gold Petit Baklava Entremets
Part 1: Pistachio Joconde
Bahan
Cara Buat- 210g Pistachio Flour
- 52g Almond Flour
- 149g Confectioner’s Sugar
- 207g Egg Whites
- 56g Granulated Sugar
- 259g Whole Eggs
- 56g Coconut Oil (melted)
- Preheat oven to 200ºC. Prepare one full sheet tray with baking paper or a silpat.
- Sift dry ingredients (excluding sugar) into a bowl. Reserve.
- Whip Egg Whites to stiff peaks. Gradually adding the sugar after egg whites becomes a frothy texture.
- At the same time add whole eggs gradually to dry ingredients mixing well after each addition. Mix until smooth and light.
- Once egg whites have formed glossy firm peaks, add egg & nut flour mixture in 3 stages. Folding gently after each addition.
- Fold in melted oil and transfer to prepared sheet tray.
- Spread evenly onto the entire sheet tray.
- Bake at 200ºC for 8-10 minutes (depending on oven strength)
- Check for readiness (firm to touch)
- Once baked, remove carefully from sheet tray and cool on a rack.
- Set aside until ready to use.
Part 2: Pistachio & Honey Praline Insert
Bahan
Cara Buat- 120g Granulated Sugar
- 80g Honey
- 400g Roasted Pistachio
- 2g Salt
- Make a caramel with sugar & honey.
- Pour over pistachio and allow to set.
- Break into smaller pieces and add to a food processor.
- Add salt.
- Blend to desired smoothness.
- Pipe into demi sphere molds and freeze until set.
- Un-mold and reserve in freezer until ready to use.
- Refer to assembly for further instructions.
Part 3: True Gold Cashew Cremeux
Bahan
Cara Buat- 625g Coconut Cream 25%
- 625g Cashew Milk
- 62g deZaan True Gold cocoa powder
- 250g Egg Yolk
- 100g Granulated Sugar
- 120g Cashew Paste
- 10g Gelatin
- Bring to a light simmer the cream & milk.
- At the same time combine cocoa powder, egg yolks & sugar in a bowl to a smooth paste.
- Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture.
- Once combined, return to heat, and cook to 82°C/179°F. (Making a Crème Anglaise)
- Once to correct temperature, pour anglaise onto cashew paste & gelatin. Mix thoroughly with an immersion blender.
- Cool cremeux to 40°C/104°F, then pour ½ way into desired mold.
- Add praline insert & fill remaining space with cashew cremeux.
- Freeze overnight. Refer to assembly for further instructions.
Part 4: Kadaifi Crisp
Bahan
Cara Buat- 300g Kadaifi
- 30g Coconut Oil (melted)
- Gently pull apart some strings from the kadaifi.
- Form it into a circle creating a nest.
- Gently drizzle with butter.
- Bake at 160°C/320°F until golden brown.
- Remove from oven & cool down completely.
- Store in an air-tight container until ready to use.
Part 5: Assembly
Cara Buat- Once all components have been made. Start by unmolding the cremeux.
- Prepare onto a glazing rack. Freeze.
- Place pistachio jaconde disc in the center of plate.
- Prepare neutral glaze & glaze cremeux.
- Place the glazed cremeux on top of the jaconde.
- Sprinkle crushed pistachios around the cremeux.
- Place one kadaifi nest on the top of the cremeux.
- Finish with a few droplets of honey & a single petal of flower.
