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Pistachio Pound Cake, Caramelized White Chocolate Namelaka, Fennel and Orange

pistachiopoundcakecaramelizedwhitechocolatenamelakafennelandorange

Yield: 16 servings

Pistachio pound cake:

17.6 oz/500 g unsalted butter

17.6 oz/500 g granulated sugar

17.6 oz/500 g almond flour

3 large eggs

Pinch of salt

Pistachio puree (preferably Cap Fruit brand), to taste

1. Preheat oven to 325°F. Prepare a half-sheet pan by spraying with pan spray and lining with parchment paper.
 
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the almond flour. Add the eggs one a time, incorporating fully. Add pistachio puree until desired taste and color is achieved. Spread batter into half-sheet pan and bake for 28-30 minutes. Top should be golden brown. Let cool completely. Remove cake from pan and cut into 1½” squares, and then cut squares on the diagonal.

Caramelized white chocolate namelaka:

0.25 oz/7 g gelatin

10.6 oz/300 g whole milk

0.53 oz/15 g glucose

1.23 oz/35 g water

19.57 oz/555 g caramelized white chocolate *

17.6 oz/500 g heavy cream, cold

1. Bloom gelatin in water.

2. In a saucepan, heat milk and glucose syrup over medium heat until glucose is dissolved.

3. Using an immersion blender, combine the milk and white chocolate. Add the cold cream and strain into a container. Cover the top with plastic wrap. Chill for 24 hours in the fridge before using.
*Note: To caramelize white chocolate, preheat oven to 200°F. If the white chocolate is in a block, chop it into pieces. Place the chocolate on a sheet pan lined with a silicone baking mat and place in oven for 10 minutes. Remove the pan from the oven and stir the chocolate on the sheet pan. Continue doing this in 10-minute intervals until color and taste is achieved. I cook mine for at least 1 hour. During the cooking process, the chocolate may look lumpy and even unpleasant, keep stirring, as it will smooth out and caramelize.  If at the end of the process the chocolate is still lumpy, smooth it out with an immersion blender.

Orange fluid gel:

28.2 oz/800 g fresh squeezed orange juice, divided

0.42 oz/12 g agar agar

Blend agar agar into 21.16 oz/600 g of the orange juice. Place in a saucepan and bring to a boil. Stir continuously while boiling for 5 minutes. Pour into a quarter-sheet pan and let cool and solidify. Once set, place in Vitaprep and blend. Add any of the remaining 7 oz/200 g of orange juice to achieved desired viscosity.  

Fennel confit:

4 oz/113 g water

3 oz/85 g granulated sugar

1 oz/28 g glucose

4 oz/113 g fresh fennel, cut into brunoise

Salt
Lemon juice

Bring water, sugar and glucose to a boil in a saucepan and let reduce by one-third. Remove from heat and pour over the fennel. Let cool and then season with salt and lemon juice.  

Fennel chips:

8 liq oz/240 ml water

7 oz/200 g granulated sugar

Fennel bulbs

1. In a saucepan, bring sugar and water to a boil. Remove from heat and let cool.
 
2. Slice fennel chips on a meat slicer or mandolin. Dip the fennel in the simple syrup and place in dehydrator overnight.  

Assembly:

Candied fennel seeds (I purchased mine through a local Indian grocer)

Orange supremes

Place a swoosh or dots of orange fluid gel on the plate. Arrange 3 triangles of the pound cake on the pla te and then place a quenelle of the namelaka in between the layers. Top pound cake with a little bit of the fennel confit. Top dessert with a fennel chip and sprinkle a few of the candied fennel seeds.