Petit Gateaux: Princess Cake
Shortcrust, Raspberry jelly, Almond insert and Pistachio mousse — an IRCA recipe in 4 components. Uses Irca Joypaste Pistachio 100% 6 kg.
- baking temperature (shortcrust)
- 165 °C
- baking time (shortcrust)
- 12-15 min
- whipping time (namelaka)
- 5 min
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1000 g |
| Unsalted butter 82% fat | 350 g |
| Sugar | 120 g |
| Eggs | 150 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Fruttidor Lampone | 500 g |
| Water | 125 g |
| Lilly Neutro | 125 g |
Almond insert
| Ingredient | Quantity |
|---|---|
| Marziclass Premium |
Pistachio mousse
| Ingredient | Quantity |
|---|---|
| Liquid cream 35% fat | 1000 g |
| Lilly Neutro | 200 g |
| Water | 200 g |
| Irca Joypaste Pistachio 100% 6 kgJoypaste Pistacchio 100% | 150 g |
Method
- Shortcrust
Mix all ingredients in a planetary mixer with paddle at medium speed until a homogeneous mass is obtained.
- Shortcrust
Let the pastry rest in the refrigerator for a couple of hours.
- Shortcrust
Roll out the pastry to a thickness of 3 mm, make tartlets 8 cm in diameter and bake at 165 °C for 12-15 min.
- Raspberry jelly
Combine the ingredients using a whisk.
- Raspberry jelly
Keep inside a piping bag.
- Almond insert
Spread the marzipan to a thickness of 3 mm with the help of a sheeter.
- Almond insert
Cut into 7 cm diameter discs and refrigerate.
- Pistachio mousse
Whip the cream with the water and LILLY NEUTRO until a soft foam is obtained, add the JOYPASTE and mix gently.
- Pistachio mousse
Fill half-sphere silicone molds of 6 cm diameter and freeze.
Final composition: Fill the bottom of the tartlet with a layer of chocolate custard and close the top with a disc of rollé.
Final composition: Whip the namelaka in a planetary mixer with paddle at medium speed for about 5 min.
Final composition: Decorate the cake with namelaka tufts.
Final composition: Fill the choux with the chocolate custard and decorate the surface of the cake.
Final composition: Decorate with BRONZE CRUMBLE DOBLA.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.