Pistachio Cloud
First dough, Pistachio ganache and Second dough — an IRCA recipe in 3 components. Uses Irca Joypaste Pistachio 100% 6 kg.
- mixing time (first dough)
- 5-10 min
- dough temperature (first dough)
- 26-28 °C
- proofing time (first dough)
- 12-14 h
- proofing temperature (first dough)
- 22-24 °C
- proofing relative humidity (first dough)
- 70-80 %
- mixing time (second dough)
- 5-10 min
- resting time (second dough, bulk)
- 1 h
- resting temperature (second dough, bulk)
- 28-30 °C
- dough portion weight
- 185 g
- resting time (portions)
- 10-15 min
- resting temperature (portions)
- 28-30 °C
- proofing time (final)
- 3-4 h
- proofing temperature (final)
- 28-30 °C
- proofing relative humidity (final)
- 70-80 %
- resting time before baking
- 20-25 min
- baking temperature
- 165-185 °C
- baking time
- 50-55 min
- internal temperature after baking
- 92-95 °C
- cooling time
- 8-10 h
Ingredients
First dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno | 6500 g |
| Water | 2400 g |
| Caster sugar | 500 g |
| Egg yolk | 1600 g |
| Unsalted butter 82% fat | 2000 g |
| Yeast | 30 g |
Pistachio ganache
| Ingredient | Quantity |
|---|---|
| Irca Joypaste Pistachio 100% 6 kgJoypaste Pistacchio 100% | 1200 g |
| Water | 1000 g |
| Honey | 350 g |
| Sugar | 700 g |
| Unsalted butter 82% fat | 1400 g |
| Salt | 110 g |
Second dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno | 3500 g |
| Water | 400 g |
| Egg yolk | 1200 g |
| Pistachios | 3000 g |
Method
- First dough
Knead DOLCE FORNO, yeast and all the water for 5-10 min.
- 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.
- First dough
At the end, add the softened butter in 3-4 times.
- First dough
Make sure the temperature of the dough is 26-28°C.
- 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.
- Pistachio ganache
Emulsify all the ingredients together using a blender.
- Pistachio ganache
Cover with plastic wrap and allow to set at room temperature overnight.
- Second dough
Add DOLCE FORNO and water to the first dough and knead for 5-10 minutes.
- Second dough
When combined, start adding the egg yolk in 3 times.
- Second dough
Add the ganache in 4 rounds.
- Second dough
Finish the dough by adding the pistachio nuts.
- Second dough
Let the dough rest in the proofer room at 28-30°C for about one hour.
- Second dough
Divide the dough into 185 g portions and roll each portion into a ball shape.
- Second dough
Move onto boards or trays and leave to rest in the proofer at 28-30°C for another 10-15 minutes.
- Second dough
Roll them up tight again and transfer 6 balls per paper mould.
- 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.
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.
Final composition: Bake at 165-185°C for 50-55 minutes or until the internal temperature reaches 92-95°C.
Final composition: Once baked, hang them upside-down using the specific rack.
Final composition: Cool completely for 8-10 hours.
Final composition: Decorate with COVERDECOR PISTACCHIO and MINI PETALS GREEN DOBLA.
Final composition: For an extra pistachio experience, fill each ball of the pistachio cloud with CHOCOCREAM PISTACHIO, to create an amazing pull-apart dessert.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.