deZaan True Gold Petit Baklava Entremets

deZaan True Gold Petit Baklava Entremets

Fresh, nutty creamy entremets finished with a kadaifi crisp & honey.
Course: Dessert, Side Dish
Cuisine: Greek
Keyword: Almond, Entremet, Pastry
Difficulty: Intermediate
Brand: deZaan
Servings: 12 Portions
Author: Talia Profet

Equipment

  • Oven
  • Sheet Tray
  • Parchment Paper
  • Sieve
  • Hand or Stand Mixer
  • Rubber Spatula
  • Cooling Rack
  • Food Processor
  • Piping Bag
  • Freezer
  • Stovetop
  • Mixing Bowl
  • Saucepan
  • Immersion Blender
  • Container with lid (air-tight)

Ingredients

Pistachio Joconde

  • 210 g Pistachio Flour
  • 52 g Almond Flour
  • 149 g Granulated Sugar
  • 207 g Egg Whites
  • 56 g Granulated Sugar
  • 259 g Whole Eggs
  • 56 g Coconut Oil (melted)

Pistachio & Honey Praline Insert

  • 120 g Granulated Sugar
  • 80 g Honey
  • 400 g Roasted Pistachio
  • 2 g Salt

True Gold Cashew Cremeux

Kadaifi

  • 300 g Kadaifi
  • 30 g Coconut Oil (melted)

Instructions

Pistachio Joconde

  • Preheat oven to 200ºC/390℉. Prepare one full sheet tray with baking paper or a silpat.
  • Sift dry ingredients (excluding sugar) into a bowl. Reserve.
  • Whip Egg Whites to stiff peaks. Gradually adding the sugar after egg whites becomes a frothy texture.
  • At the same time add whole eggs gradually to dry ingredients mixing well after each addition. Mix until smooth and light.
  • Once egg whites have formed glossy firm peaks, add egg & nut flour mixture in 3 stages. Folding gently after each addition.
  • Fold in melted oil and transfer to prepared sheet tray.
  • Spread evenly onto the entire sheet tray.
  • Bake at 200ºC for 8-10 minutes (depending on oven strength).
    Check for readiness (firm to touch)
  • Once baked, remove carefully from sheet tray and cool on a rack. Set aside until ready to use.

Pistachio & Honey Praline Insert

  • Make a caramel with sugar & honey.
  • Pour over pistachio and allow to set.
  • Break into smaller pieces and add to a food processor, then add salt. Blend to desired smoothness.
  • Pipe into demi sphere molds and freeze until set.
  • Un-mold and reserve in freezer until ready to use.

True Gold Cashew Cremeux

  • Bring to a light simmer the cream & milk.
  • At the same time combine 62 g deZaan Holland True Gold 20/22% Natural Cocoa Powder, egg yolks & sugar in a bowl to a smooth paste.
  • Once milk & cream have come to a light simmer. Temper into yolk and sugar mixture.
  • Once combined, return to heat, and cook to 82°C/179°F. (Making a Crème Anglaise)
  • Once to correct temperature, pour anglaise onto cashew paste & gelatin. Mix thoroughly with an immersion blender.
  • Cool cremeux to 40°C/104°F, then pour ½ way into desired mold.
  • Add praline insert & fill remaining space with cashew cremeux.
    Freeze overnight.

Kadaifi Crisp

  • Gently pull apart some strings from the kadaifi.
  • Form it into a circle creating a nest, and gently drizzle with butter.
  • Bake at 160°C/320°F until golden brown.
  • Remove from oven & cool down completely. Store in an air-tight container until ready to use.

Assembly

  • Once all components have been made. Start by unmolding the cremeux.
  • Prepare onto a glazing rack. Freeze.
  • Place pistachio jaconde disc in the center of plate.
  • Prepare neutral glaze & glaze cremeux.
  • Place the glazed cremeux on top of the jaconde.
  • Sprinkle crushed pistachios around the cremeux.
  • Place one kadaifi nest on the top of the cremeux.
  • Finish with a few droplets of honey & a single petal of flower.
    Enjoy!

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