Sweet rose

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actually this idea came a while ago when the deliciously scented roses were still blooming 🙂 hmm, the smell took me to a new idea for my pastry. I wanted a pastry with a touch of a rose scent!

and here it is, a wonderful pastry with a vanilla mousse, a heart of raspberries with a ‘touch’ of rose, on a pistachio financier, definitely a real taste explosion!!

Ingredients:

croustillant
37g butter
30g sugar
30g almond flour
30g flour
a pinch of salt

pistachio financier
40g almond flour
50g icing sugar
25g flour
2 egg whites
57g butter
30g pistachio pasta
a pinch of salt

vanilla mousse
2 gelatin leaves
60g egg yolks
30g sugar
1 vanilla bean
360g whipped cream

raspberry/rose confit
125g raspberries
sugar
rose aroma

glacage
2 gelatin leaves
150g white chocolate
60g milk
15g water
25g glucose
pink colour

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croustillant:
knead a fine dough with all the ingredients, and bake at 170C for about 15 min.

pistachio financier:
mix the sugar, almond flour and flour. Heat the butter and pour it over the flour mixture. Add the egg whites (slightly stirred) and the pistachio pasta and stir well. Spread it over a baking tray and bake at 175C for about 20 min. (if you don’t have pistachio paste, you can also grind some pistachios with a few drops of oil in a blender till you get a smooth pasta)

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raspberry/rose confit:
heat the raspberries with some sugar until the mixture starts to thicken. Add a little bit of rose aroma, and pour it over the pistachio financier and put it together in the freezer

vanilla mousse:
mix the egg yolks with the sugar. Heat 180ml whipped cream with the vanilla bean seeds, add to the egg yolks and cook together till 85C. Add the (pre) soaked gelatin and cool it til 30C. Add, carefully, the rest of the mixed whipped cream (180ml).

Pour the mousse in a baking ring, add the frozen biscuit/raspberry confit on top, push it down a little, add the croustillant on top, and put this entremet in the freezer

glacage:
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some pink colour, till you get a nice light pink glacage colour. Take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen entremet

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decorate the pastry with sugared rose petals, raspberries, & white chocolate ❤

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