Pistachio Cloud

Ingredients

Method

1. 1
   First dough

   Knead DOLCE FORNO, yeast and all the water for 5-10 minutes.

2. 2
   First dough

   When the dough is stiff add the sugar and then gradually the yolks; keep kneading until the dough is well combined and smooth.

3. 3
   First dough

   At the end, add the softened butter in 3-4 times.

4. 4
   First dough

   Make sure that the temperature of the dough is 26-28°C.

5. 5
   First dough

   Let rise in a proofer for 12-14 hours at 22-24°C with 70-80% relative humidity. If the proofer room has no humidifier, cover the dough with a plastic cloth. The dough should quadruple its initial volume.

6. 6
   Pistachio ganache

   Emulsify all the ingredients together using a blender.

7. 7
   Pistachio ganache

   Cover with plastic wrap and allow to set at room temperature overnight.

8. 8
   Second dough

   Add DOLCE FORNO and water to the first dough and knead for 5-10 minutes.

9. 9
   Second dough

   When combined, start adding the egg yolk in 3 times.

10. 10
    Second dough

    Add the ganache in 4 rounds.

11. 11
    Second dough

    Finish the dough by adding the pistachio nuts.

12. 12
    Second dough

    Let the dough rest in the proofer room at 28-30°C for about one hour.

13. 13
    Second dough

    Divide the dough into 185 g portions and roll each portion into a ball.

14. 14
    Second dough

    Move onto boards or trays and leave to rest in the proofer at 28-30°C for another 10-15 minutes.

15. 15
    Second dough

    Roll them up tight again and transfer 6 balls into each paper mould.

16. 16
    Second dough

    Put in the proofer room at 28-30°C with relative humidity of about 70-80% for 3-4 hours, until the top of the dough nearly leans out of the edge of the mould (1 cm below). If the proofer room has no humidifier, cover the dough with plastic sheets.

17. 17

    Final composition: When the cloud is fully proved, leave it to rest at room temperature for 20-25 minutes until a light film forms over the surface.

18. 18

    Final composition: Bake at 165-185°C for 50-55 minutes or until the internal temperature reaches 92-95°C.

19. 19

    Final composition: Once baked, hang the clouds upside-down using the specific rack.

20. 20

    Final composition: Cool completely for 8-10 hours.

21. 21

    Final composition: Decorate with COVERDECOR PISTACCHIO and MINI PETALS GREEN DOBLA.

22. 22

    Final composition: For an extra pistachio experience, fill each ball of the pistachio cloud with CHOCOCREAM PISTACCHIO to create a pull-apart dessert.