Croissant multigrains Crème légère à la mandarine & éclats de pistache
Persone
12
Tempo di preparazione
Difficoltà
Costo
Ricetta creata da :
Giuseppe Nacci, Baker Expert Italy
Momenti della giornata :
Colazione
Merenda
Cena
Pranzo
Brunch
Aperitivo
Ricetta realizzata con :
Lista degli ingredienti
- 12 Multigrain croissant
For the light mandarin cream
- 4 egg yolks
- 50 g of sugar
- 50 g of flour
- 330 ml of milk
- 440 ml of cream
- 20 g of mandarin zest
- 80 ml of fresh mandarin juice
- Crushed pistachios
For the decoration
- Icing sugar
- Mandarin segments
- Candied mandarin zest
Fasi della preparazione
- Heat the milk with the mandarin zest.
- Mix the flour, sugar and egg yolks into a smooth cream.
- Add the filtered milk and the mandarin juice to the cream.
- Heat while stirring gently to 85°C to get a silky cream.
- Leave to cool.
- Whip the cream until it is firm.
- Carefully mix this cream with the light mandarin cream. Incorporate a few crushed pistachios.
- Cut the multigrain croissant in two and garnish with mandarin cream.
- Sprinkle icing sugar on top.
- Decorate with a slice of mandarin, candied mandarin zest and pistachio slivers.
