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10IDEASFORUSING THEDISANO PISTACHIELLA
Guidelines for utilizing the original Disano cream in pastry and ice cream preparation
THE VARIOUS APPLICATIONS EVALUATED
Inner layer or velvety core
Spread in a thin layer within tarts, bars, or filled biscuits, it transforms into a soft center that delights when sliced It also serves as an excellent "adhesive" for layers of cremini or semifreddo.
Variegation for ice cream and semifreddo desserts
Incorporate Pistacchiella directly into the tub as a variegated dessert, layering it with gelato or semifreddo This method produces a sophisticated visual appeal and ensures a rich pistachio flavor in each spoonful
Filling of leavened products and puff pastry
Utilize it as a filling for croissants, donuts, or brioche rolls It is ready to use, requires no cooking, and retains its creaminess and flavor even after being heated Perfect for breakfast and snacks
Soft glaze or liquid pouring
Warm it gently with cream or milk to achieve a runny consistency, allowing it to serve as a quick frosting for chilled cakes, cheesecakes, or individual servings. This method creates a glossy, delectable finish without the need for complex techniques.
Incorporate into creams and mousses
Incorporate Pistacchiella into custards, Chantilly creams, or whipped ganaches. Elevate traditional recipes to gourmet pistachio variations, ideal for filling cream puffs, tarts, and contemporary cakes
Pistachio"Rocher"frosting
Ingredients:
Whitechocolate:500grams
Pistachios:200grams
Seedoil:100grams
Pistachionuts:150grams
Procedure:
Meltthewhitechocolate,thenincorporatethepistachiosandoil. Blenduntilshiny.
Includethegrains.
Usewarm(35°C)tofrostchilledcakes.
Result:crispontheoutside,tenderontheinside
Pistachiopraline
Ingredients:
Milkchocolate:400grams
Pistachios:150grams
Cocoabutter:20grams
Procedure:
Meltthechocolatealongwiththecocoabutter.
BlendwithPistacchiellauntilsmooth.
Pourthemixtureintopralinemoldsandallowittoset.
Embellishwithsprinkles.
Creamyfillingfor freezing
Ingredients:
Pistachios: 150 grams
Miss: 50 grams
Procedure:
Blend the pistachios and cream thoroughly until the mixture is smooth.
Pour into silicone molds (hemispherical or disc-shaped)
Freeze
Utilize as a smooth core in mousse or contemporary cakes. Upon slicing, the interior stays creamy.
Rapidpistachio mousse
Ingredients:
Mascarpone: 300 grams
Whipped cream: 300 grams
Pistachios: 150 grams
Procedure:
Blend the mascarpone with the pistachios until creamy.
Slowly incorporate the whipped cream, stirring from the bottom to the top
Place in glasses or molds.
Refrigerate for 2 hours: the mousse will set while maintaining its softness
Diplomcreamwith pistachio
Ingredients:
Custard: 800 grams
Pistachios: 150 grams
Whipped cream: 400 grams
Procedure:
Incorporate Pistacchiella into the cold custard and blend thoroughly. Incorporate the whipped cream gradually
Utilize to fill cakes, rolls, cannoli, or cream puffs.
Pistachio Namelaka
Ingredients:
Milk: 250 grams
Glucose: 10 grams
Gelatin: 5 g (rehydrated in 25 g water)
White chocolate: 340 grams
Pistachios: 120 grams
Fresh cream: 500 grams
Procedure:
Heat the milk and glucose in a saucepan, then incorporate the soaked gelatine
Pour the chopped white chocolate over and stir thoroughly until it is melted
Incorporate the pistachios and blend thoroughly, ideally using a hand blender
Incorporate the cold cream and blend once more
Refrigerate for 12 hours, then gently whisk and use to adorn cream tarts or individual servings.
Bull's-eyecookies
Ingredients:
Frolla sablée: 500 grams
Pistachios: 200 grams
Procedure:
Roll out and cut the biscuits, with half featuring a hole in the center.
Bake at 160°C until a golden brown color is achieved (approximately 15 minutes)
Sandwich two biscuits with pistachio placed in the middle
Dust the surface with icing sugar
Pistachiocheesecake withacreamytexture
Ingredients:
Dry biscuits: 250 grams
Butter: 110 grams
Fresh cheese: 600 grams
Miss: 300 grams
Gelatin: 8 grams
Pistachios: 200 grams
Procedure:
Crush the biscuits and combine them with melted butter
Press down on the bottom of a cake pan and place it in the fridge
Blend the cheese, cream, melted gelatin, and pistachios together.
Pour the mixture into the mold, smooth it out, and allow it to cool.
PistachioBavariancustard
Ingredients:
Milk:250grams
Eggyolks:100grams
Sugar:70grams
Gelatin:6grams
Whippedcream:250grams
Pistachios:150grams
Procedure:
Heat the milk. Whisk the egg yolks and sugar together, then pour in the hot milk and returnthemixturetotheheat.
Cookuntilitthickensenoughtocoataspoon(donotboil).
Incorporategelatinandpistachios
Allowittocool,thengentlyincorporatethewhippedcream. Pourthemixtureintoamoldandrefrigerate.
PistachioTiramisu
Ingredients:
Ladyfingers: 250 grams
Coffee: 250 grams
Mascarpone: 500 grams
Whipped cream: 200 grams
Sugar: 100 grams
Pistachios: 150 grams
Procedure:
Whip together mascarpone, sugar, and pistachio
Incorporate the whipped cream.
Dip the ladyfingers in the coffee and create alternating layers with the cream
Garnish with cocoa and finely chopped pistachios
Contemporarypistachiotart
Ingredients:
Baked sablé crust
Pistachio Frangipane: 400 grams
Fruit jelly (such as raspberry): 150 g
Pistachio Namelaka: 300 grams
Procedure:
Fill the shell with frangipane and place it in the oven to bake.
Apply a delicate layer of fruit jelly on top for visual contrast.
Garnish with spoonfuls of whipped namelaka.
Garnish with chopped pistachios.
Silkypistachioglaze (forcheesecakesandfrozendesserts)
Ingredients:
Pistachios: 200 grams
Fresh cream: 50 grams
White chocolate: 80 grams
Procedure:
Place the cream in a saucepan and heat it until it is nearly boiling.
Remove the heat source and incorporate the chopped white chocolate, mixing until it is fully melted.
Incorporate the pistachios and blend using a hand blender until the mixture is smooth and glossy
Allow it to cool to 30°C before pouring it over the cooled cake
Avoid using boiling hot liquid, as it will melt everything.
