Name: Pesche
Yield: 12 items
Cuisine: it

Directions

Prep. time

55m

Baba dough
- 220 g strong or bread flour
- 150 g eggs (3)
- 70 g butter
- 30 g white sugar
- 12 g fresh yeast
- 4 g salt
- In the bowl of the mixer, mix the flour, sugar, eggs, yeast and salt and knead on medium speed for 10 minutes until the dough becomes elastic.
- Then add the cold butter in small pieces and knead for another 10 minutes until the dough is ready, shiny and homogeneous.
- Leave to ferment for 1 hour at room temperature and store in the fridge for at least 1 hour, ideally overnight.
- Take the dough out of the fridge and divide it into 24 portions of 20 grams. Form into balls with your hands and leave them to rise on a baking tray lined with baking paper until they double in size, for about 1 hour and 30 minutes.
- Bake with heat from top to bottom for 15 minutes at 180º C. Leave to cool to room temperature and set aside in a cool, dry place overnight. In this case we want the scones to dry out, so we could even make them a day in advance.
Pistachio cream
- 300 g whole milk
- 250 g mascarpone cheese
- 150 g raw pistachios
- 80 g white sugar
- 60 g egg yolk (4)
- 30 g corn flour
- 5 g vanilla
- 4 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk and vanilla over medium heat until it comes to the boil.
- Meanwhile, in a bowl, using a whisk, combine the egg yolks, sugar and cornstarch until the mixture is smooth, shiny and free of lumps.
- When the milk comes to the boil, pour it in a trickle over the egg yolk mixture and stir it in. Return the mixture to the heat, cook over a medium heat until it thickens and remove from the heat.
- Next, add the gelatine and mix in. Then add the mascarpone and emulsify the cream with a hand blender to make it smooth and glossy.
- Transfer the mixture to a bowl and cover with cling film in contact with the cream. Keep in the fridge for at least 4 hours until ready to use.
- Finally, lightly toast the pistachios and grind them in a food processor until they become a paste. Add them to the previous cream and set aside.
Port cherry confit
- 350 g cherry puree
- 50 g Port wine
- 20 g white sugar
- In a saucepan, place the cherry purée and sugar over a medium heat and cook until it thickens slightly and acquires a jam-like consistency for about 10 minutes.
- Then, turn off the heat and add the port wine. Set aside.
Port syrup
- 1500 g water
- 400 g white sugar
- 100 g Port wine
- Put the water and sugar in a saucepan over a medium heat until the sugar dissolves.
- Then remove from the heat and add the port wine. Set aside.
Assembly
- When the syrup is at 50º-60º C, completely submerge the scones previously pierced with a toothpick on the bottom for about 30-40 seconds and allow the excess syrup to drain on a wire rack.
- Transfer our pistachio cream to a piping bag with a smooth 1 cm diameter nozzle. Do the same with the port cherry confit, but this time into a piping bag with a smooth nozzle 2-3 mm in diameter.
- When the baba dough balls have drained off all the excess syrup, we make a cross cut in the base and fill them with our pistachio cream.
- Next, fill them with a little cherry confit with port wine.
- Finally, we will put the pastries together in pairs at the base, using a little pistachio cream to hold them together.
- Put them in the fridge and leave for about 20 minutes at room temperature before serving.

Baba dough

220 g strong or bread flour
150 g eggs (3)
70 g butter
30 g white sugar
12 g fresh yeast
4 g salt

Pistachio cream

300 g whole milk
250 g mascarpone cheese
150 g raw pistachios
80 g white sugar
60 g egg yolk (4)
30 g corn flour
5 g vanilla
4 g gelatine

Port cherry confit

350 g cherry puree
50 g Port wine
20 g white sugar

Port syrup

1500 g water
400 g white sugar
100 g Port wine

Pesche

Baba dough

Pistachio cream

Port cherry confit

Port syrup

Baba dough

220 g strong or bread flour
150 g eggs (3)
70 g butter
30 g white sugar
12 g fresh yeast
4 g salt

Pistachio cream

300 g whole milk
250 g mascarpone cheese
150 g raw pistachios
80 g white sugar
60 g egg yolk (4)
30 g corn flour
5 g vanilla
4 g gelatine

Port cherry confit

350 g cherry puree
50 g Port wine
20 g white sugar

Port syrup

1500 g water
400 g white sugar
100 g Port wine

Assembly

Cherry clafoutis

Madeleines

King's cake crown

Pesche

Baba dough

Pistachio cream

Port cherry confit

Port syrup

Baba dough 220 g strong or bread flour 150 g eggs (3) 70 g butter 30 g white sugar 12 g fresh yeast 4 g salt

Pistachio cream 300 g whole milk 250 g mascarpone cheese 150 g raw pistachios 80 g white sugar 60 g egg yolk (4) 30 g corn flour 5 g vanilla 4 g gelatine

Port cherry confit 350 g cherry puree 50 g Port wine 20 g white sugar

Port syrup 1500 g water 400 g white sugar 100 g Port wine

Assembly

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Cherry clafoutis

Madeleines

King's cake crown

Baba dough

220 g strong or bread flour
150 g eggs (3)
70 g butter
30 g white sugar
12 g fresh yeast
4 g salt

Pistachio cream

300 g whole milk
250 g mascarpone cheese
150 g raw pistachios
80 g white sugar
60 g egg yolk (4)
30 g corn flour
5 g vanilla
4 g gelatine

Port cherry confit

350 g cherry puree
50 g Port wine
20 g white sugar

Port syrup

1500 g water
400 g white sugar
100 g Port wine