<h1 class= "pgc-h-arrow-right" > beautiful legend of Sicily</h1>
Kononoyaku Numéro 5 Paris in-store goods, 1-23-10 Midorigaoka, Meguro-ku, Tokyo (Ntm One 2F), under the ground:
Previous method: 1 minute on foot from "Midorigaoka" Station on the Tokyu Oimachi Line, 12 minutes on foot from "Jiyugaoka" Station on the Tokyu Toyoko Line, the most stuttering in the same area in the tokyu area
The desserts are all made by Matthieu Pinson (pictured below).
Today's sharing is Matthieu Pinson's emerald green "Sicilian Beautiful Legend", the original name is called "Sicilian", perhaps more appropriate to take this classic movie title - the most famous in Sicily, of course, is the goddess Monica Bellucci and pistachios, so this green little guy named Rusi
The beautiful legend of Sicily le Sicilien
By Matthieu Pinson
Mold: diameter 6cm, height 3.5cm
Pistachio Dakwaz Cake (total: 904 g)
254 grams... protein
4 grams... Protein powder/dried egg whites
254 grams... Caster sugar
145 grams... Almond flour
109 g... pistachio
51 grams... powdered sugar
51 grams... flour
36 grams... Pistachio jam
steps:
1: Put the almond flour, powdered sugar and pistachios into a Robot Coupe and whisk and grind to form a homogeneous powder.
2: Beat the egg white with caster sugar and protein powder as a meringue, add the powder of "step 1" and mix well, then add the pistachio sauce and flour and mix well.
3: Pack the flower bag into a round sheet (15g/piece) and bake at 190 °C for about 9 minutes.
Black cherry sauce (total: 707 g)
436 grams... Black cherry of the tyrup tree
174 grams... orange juice
3 grams... Cinnamon stick (ceylan)
3 grams... star anise
6 grams... NH pectin
85 grams... Caster sugar
1: Heat orange juice, cherries, cinnamon sticks and star anise together (to 40°C).
2: Gradually add the NH pectin and fine sugar mixed in advance, mix well and boil for 30 seconds, away from the heat.
3. Each mold is injected with 15 grams and frozen.
Pistachio crisps (total: 352 g)
75 grams... Pistachio jam
150 g... Thin crisps
100 g... milk chocolate
25 g... Almond hazelnut Parine
2 g... salt
1: Melt the chocolate and mix well with pistachio jam, parrine and salt.
2. Then mix the thin chips and spread them to a thickness of 6 mm (used as a sandwich) and a thickness of 3 mm (as a top decoration).
Green mirror shower (total: 1396 g)
150 g... Water #1
300 g... Caster sugar
300 g... Glucose syrup
200 g... Sweet condensed milk
20 g... Gilliptin powder
120 g... Water #2 (for dissolving gelatin powder)
300 g... White chocolate
6 grams... Green/yellow/black powder
1: Bring water, glucose syrup and sugar to a boil in a thick bottom pan to 103°C.
2: Pour over condensed milk and gelatin jelly (gelatin powder dissolved in ice water, let stand for 20 minutes and refrigerate to form a jelly).
3: Pour white chocolate and toner into the white chocolate and powder, stir well with a hand-held homogenizer (Bamix®) to emulsify until smooth and delicate, paying attention not to stir in bubbles.
Pistachio mousse (total: 1360 g)
1067 g... Light cream
89 grams... Pistachio jam
143 g... Almond hazelnut Parine
9 grams... Gelatin (tablets or powder)
52 grams... Invert syrup
1: Heat the light cream with the invert syrup and pour over the pistachio and parrine sauce, stir well and add the melted gelatin and stir.
2. Leave for final assembly.
Assemble & decorate
1. Squeeze 30 grams of "pistachio mousse" into each mold, put in the "Tui tree black cherry sauce", "pistachio crisp (6 mm thick)" and "pistachio duckwaz cake", and then continue to squeeze in 4 grams of "pistachio mousse", and finally put the second piece of "pistachio duckwaz cake" back cover, quick-freeze after demoulding and drizzling.
2: Place a slice of "Pistachio Crisp (3 mm thick)" on top, squeeze a small amount of mirror pectin on it, fix a branched cherry on the crispy slice, and decorate the side with a white chocolate slice to finish.
Other products in the store are also caught together to see:
L E S I C I L I E N
By Matthieu Pinson
for a circle of 6 x 3.5 cm
PISTACHIO DACQUOISE BISCUIT
254 g...... egg whites
4 g...... dry whites
254 g...... sugar
145 g...... almond powder
109 g...... pistachio
51 g...... icing sugar
51 g...... flour
36 g...... pistachio paste
Mix the almond powder, icing sugar and pistachios and then pass everything to the Robot-Coupe®.
Grind until a powder is obtained. Mount the egg whites with the sugar and dry whites.
Mix delicately with the mixture of mixed powders.
Add the pistachio paste and flour. Poach 15 g discs. Cook at 190 °C for 9 min.
CONFIT GRIOTTE
436 g...... cherries
174 g...... orange juice
3 g...... Ceylon cinnamon
3 g...... star anise
6 g...... hotel details pectin NH
85 g...... sugar
In a saucepan, heat together the orange juice, cherries, cinnamon stick and anise.
Add sugar and pectin in rain. Bring to boil without stopping to mix.
Boil for 30 s and then remove from heat. Pour 15 g per mold.
PISTACHIO SHEET
75 g...... pistachio paste
150 g...... glitter leaf
100 g...... milk chocolate
25 g...... hazelnut almond praline
2 g...... salt
Melt the chocolate and then mix with pistachio paste, praline and salt.
Add the glitter and then spread to 6 mm for the interior and 3 mm for the decor.
GREEN ICING
150 g...... water
300 g...... sugar
300 g…… glucose
200 g...... concentrated milk sugar
20 g...... gelatine
120 g...... water (for gelatin)
300 g...... milk
6 g...... green/yellow/black dye
In a saucepan, cook the water, glucose and sugar at 103 °C.
Pour over the concentrated milk and the rehydrated gelatin.
Finish adding the white chocolate and dyes. Mix.
PISTACHIO MOSS
1067 g...... cream
89 g...... pistachio paste
143 g...... hazelnut almond praline
9 g...... gelatine
52 g...... invert sugar
Heat the cream and invert sugar. Pour over the pistachio paste and praline and mix.
Add the gelatin and mix. Book for assembly.
ASSEMBLY
Mount the pistachio moss. Poach 30 g per circle. Insert a cherry confit, a crispy disc and then a first biscuit disc. Poach 4 g of foam and finish with a second disc of pistachio dacquoise biscuit. Freeze. Unmold and then glaze.
Add a crispy disc, a cherry dipped in the topping and then a disc of white chocolate.
Keep looking ~ there are Easter eggs Oh ~ ~
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