Pistachio pearls
Time of realization: 5 hours
for 30 small pearls:
For the dough
250 g Flour w 330
250 g 0 flour
250 g Whole milk
50 g soft butter
2 whole eggs
10 g fresh brewer's yeast
½ grated lemon peel
1 tsp vanilla extract
3 g salt
70 g sugar
Pistachio pastry cream
500 g fresh whole milk
70 g sugar
50 g corn starch
2 whole eggs
1 vanilla bean seeds
200 g sweet pistachio paste
Soft white chocolate glaze
400 g white chocolate into small pieces
40 g Butter
150 g chopped pistachios
200 g pistachio flour
Procedure:
Prepare a leaven in the bowl of the planetary mixer with all the milk, baking powder and flour w 330 mix well with the leaf, cover and wait for it to be ready.
It will be ready when doubled it will have bubbles and small hollows.
At this point insert half of the remaining flour where we will have grated the lemon peel starting to turn with the leaf, then add a whole egg half the sugar and half the flour, after a few minutes the last egg, the last sugar and the rest flour and begin to knead by raising the speed to 2, pour the salt and continue the dough until you get a well-strung and worked dough. Insert the butter into flakes making it absorb before inserting the next until exhaustion, add the teaspoon of vanilla extract and continue to knead until you get a well-worked and soft shiny dough, finish the dough with a few turns of the hook.
Remove from the bowl of the planetary mixer, place the dough in a bowl, tucking and rounding from below with the tarot, seal and place in a well-sheltered place with a temperature of about 24 ° C. If it's winter you can put it in the oven with the light on.
When doubled, sprinkle the top with plenty of flour, spread the dough and roll with a rolling pin without crushing or deflating, very gently form a 1 cm rectangle and cut with a 4 cm cookie cutter.
Gradually place the discs on parchment paper dusted with flour, seal with cling film and let rise for about 30 minutes.
Bring the fryer to 170 ° C with peanut oil, to be preferred to all in frying, and immerse by turning our bowls. Remove as soon as they are golden brown and drain on absorbent paper turning them over to lose excess oil. If you fry on gas, always do it with peanut oil in a high pan so the fried food is completely immersed, push underneath with a skimmer.
For the pistachio custard
Whip the whole eggs with the sugar until they become soft and frothy, add the starch, vanilla or grated lemon zest and drizzle the milk at RT.
Make sure there are no lumps and bring to a boil and continue cooking for at least 5 minutes, always turning in one direction
If you want to use the thermomix, put all the ingredients in the jug with butterfly vel 2 at 90 ° for 8 minutes.
Allow the cream to cool and add the pistachio cream slightly heated in the microwave and stir with a whisk until they become one.
After frying, with a pastry bag with a thin tip, insert the cream into all of them.
Soft white chocolate glaze
The glaze will be prepared in two times because it tends to thicken immediately so first melt 200g of white chocolate into small pieces with 20 of butter in the microwave or in a bain-marie in a cup, dip the bowler hat and drain it on a grid. When we have finished draining it, roll it in the powder and pistachio grains that we will have mixed on a sheet of parchment paper.
Repeat the operation for the second time and enjoy these pistachio pearls in company!
Recipe made by: Antonella Audino
link: http://www.dolcimerendeedintorni.it/wo…/perle-di-pistacchio/ link of Antonella Audino's site
https://www.facebook.com/groups/quellichenonsolodolcinew/?fref=ts link of the group Quelli che… not only sweets
