Recipes

Recipe pistachio / wild strawberry / poppy cupcakes

Name: pistachio / wild strawberry / poppy cupcakes
Yield: 12 mot.parts
Ingredients: 390 g icing sugar; 165 g almond powder; 40 g invert sugar; 390 g egg whites; 240 g Elle & Vire all Purpose butter 82% fat; 165 g flour; 6 g baking powder; 120 g pistachio paste; 200 g wild strawberries puree; 200 g fine sugar; 4 g pectin NH; 225 g whole milk; 125 g egg yolks; 200 g fine sugar; 20 g poppy paste; 400 g Elle & Vire all Purpose butter 82% fat; 4 drops red food colouring

For
12 pieces

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picture

To prepare this dish

Ingredient list: Pistachio financier
390 g icing sugar
165 g almond powder
40 g invert sugar
390 g egg whites
240 g Elle & Vire all Purpose butter 82% fat
165 g flour
6 g baking powder
120 g pistachio paste; Confied wild strawberry
200 g wild strawberries puree
200 g fine sugar
4 g pectin NH; Poppy cream
225 g whole milk
125 g egg yolks
200 g fine sugar
20 g poppy paste
400 g Elle & Vire all Purpose butter 82% fat
4 drops red food colouring

Elle & Vire products used: Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1
Pistachio financier

Cook butter to turn golden color then allow to cool to 30°C / 86°f. Combine all ingredients following the order. Pipe in cup and bake in convection oven at 170°C / 338°f for about 15 min.
2
Confied wild strawberry

Melt puree and fold in the mix of granulated sugar and pectin. Bring to a boil and allow to cool.
3
Poppy cream

Cook milk, egg yolks and granulated sugar to make a vanilla sauce. beat in a mixer with a paddle to cool at 30°C / 186°f. fold in poppy paste. Combine softened butter. Whisk until desired consistence.