Pistachio Wave Pastry
Pistachio Wave Pastry — a Dawn Foods recipe in 5 components. Uses Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate.
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- baking time (base)
- 10 min
- whipping time (sponge)
- 8 min
- specific gravity (sponge)
- 300-340 g/l
- baking temperature (sponge, deck oven, bottom)
- 215 °C
- baking temperature (sponge, deck oven, top)
- 240 °C
- baking temperature (sponge, rotary oven)
- 210 °C
- baking time (sponge)
- 6-8 min
- water temperature (bavarois)
- 25 °C
- glaze heating temperature (finish)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 500 g |
| Butter | 300 g |
| Sugar | 250 g |
| Water | 25 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Kapselmix Summum | 250 g |
| Whole egg | 250 g |
Insert
| Ingredient | Quantity |
|---|---|
| Dawn Delicream Pistache | 250 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, White Chocolate | 100 g |
| Water, 25°C | 100 g |
| Whipping cream, unsweetened (half whipped) | 500 g |
Finish
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus Neutral | 500 g |
Method
- Base
Briefly mix all ingredients into a short dough and then chill. Roll the dough out to a thickness of 1 mm, dock it and cut out rounds of 7 cm diameter. Bake for 10 minutes at 180°C in a deck oven (rotary oven 160°C).
- Sponge
Whisk all ingredients for 8 minutes with a whisk at the highest speed to a specific gravity of 300-340 g/l. Spread thin sheets of about 500 g. Bake for 6-8 minutes: deck oven 215°C bottom - 240°C top: load - close the damper - steam; rotary oven 210°C: load - close the damper - steam - open the damper after 1 minute.
- Insert
Pipe the Delicream Pistache into round moulds 4 cm in diameter and 2 cm high (SF027 Silikomart). Fill each mould with about 40 g filling. Freeze.
- Bavarois
Place the insert in the bottom of the mould (SF163 from Silikomart). Mix the White Chocolate Fond with the water. Fold in the half-whipped cream in two stages. Pipe the bavarois around the insert and place a slice of sponge on the bottom. Chill and freeze.
- Finish
Heat the Decorgel Plus Neutral to 40°C. Pour it over the pastry and place it on the base. Finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.