Amarena Fabbri syrup Icing sugar For the pistachio pastry 250 g pastry flour 125 g butter 100 g icing sugar 50 g pistachio flour 25 g pistachio paste 45 g egg yolks
1 whole egg 1 egg yolk 30 g sugar 25 g flour 7 g of amarena cherry syrup 65 g whole milk 65 g whipping cream 10 g butter 15 g white chocolate
1 hour and 30 minutes
In the planetary mixer use the dough hook to mix the butter with the sugar, add the egg yolks, pistachio paste and flour, until it forms a firm dough. Roll out the dough between two sheets of baking paper (so it will cool down faster and more evenly) and chill in the fridge.
Beat the eggs and flour together until they form a smooth dough with no lumps. Combine the milk, cream and melted butter with the white chocolate and finally the liquid from the cherries. Remove the pastry from the fridge, briefly give it a second mix and roll it out. Place the dough into the moulds and top with half an amarena cherry. Cover with the clafoutis batter and bake in a pre-heated oven at 180°C golden. Remove from oven, cool and place in the fridge. Serve with a sprinkling of icing sugar and an amarena cherry on top.
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