Saltimbanque

Pistachio Biscuit
Ingredients :
300 gr  Fresh butter President
100 gr  Pistachio paste aromatized and colored
250 gr  Caster sugar
  50 gr  Inverted sugar
275 gr  Whole eggs
275 gr  Flour
    5 gr  Baking powder
100 gr  Pastachio chopped
Methods :
1. Whipped together, butter, sugar, inverted sugar, and pistachio paste.
2. Add the whole eggs one by one.
3. Mix with the flour baking powder sift together and pistaschio chopped.
4. Recipe for one frame 60 cm x 40 cm
5. Bake in oven at 180 C during about 10 minutes.

Pistachio Crunch
Ingredients :
250 gr  Soft, candy, dry fruits
200 gr  White chocolate couverture DGF 30%
  80 gr   Pistachio paste aromatized and colored
200 gr   Royaltine DGF Royal
Methods :
1. Chopped the dry fruits with " robot coupe"
2. Mix together the white chocolate and pistachio paste.
3. Add the candy, soft fruits cutting so small.
4. Add dry fruits, and in the last the Royaltine.
5. Mix together and put in the frame 9 cm x 60 cm.
6. Keep it in the freezer.

Pistachio White Chocolate Bavaroise
Ingredients :
500 gr   Milk
100 gr   Caster sugar
200 gr   Eggs yolk
  35 gr   Gelatine leaves
500 gr   White Chocolate couverture 30% DGF
100 gr   Pistachio paste aromatized and colored
1200 gr UHT Whipping cream president
Methods :
1. Make custard with milk eggs yolk and sugar.
2. Add the gelatin, white chocolate, pistachio paste.
3. Let cool the temperature and add the whipped cream.

Pistachio white Ice Chocolate
Ingredients :
2000 gr  Neutral glaze base
  350 gr  Water
  250 gr  Glucose
2000 gr  White chocolate
                Titanium dioxide
  200 gr   Pistachio paste aromatized and colored
Methods :
1. Take 2 kg of Neutral glaze base made previously, add the water and the glucose.
2. Make it boil, then add the white chocolate and titanium dioxide to give a real white color.
3. Add the pistachio paste.
* Neutral Glaze Base
Boil together the following ingredients :
1750 gr  Neutral glaze base
  375 gr   Water
  250 gr   Glucose

Recipe by : Bruno Pastorelli & Bareca Magazine
Photo by : Hendry Wijaya & Bareca Magazine