Name: Pesche
Yield: 12 items
Cuisine: it

Directions

Prep. time

55m

Baba dough
- 220 gr. strong or bread flour
- 150 gr. eggs (3)
- 70 gr. butter
- 30 gr. white sugar
- 12 gr. fresh yeast
- 4 gr. 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 gr. whole milk
- 250 gr. mascarpone cheese
- 150 gr. raw pistachios
- 80 gr. white sugar
- 60 gr. egg yolk (4)
- 30 gr. corn flour
- 5 gr. vanilla
- 4 gr. 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 gr. cherry puree
- 50 gr. Port wine
- 20 gr. 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 gr. water
- 400 gr. white sugar
- 100 gr. 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 gr. strong or bread flour
150 gr. eggs (3)
70 gr. butter
30 gr. white sugar
12 gr. fresh yeast
4 gr. salt

Pistachio cream

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

Port cherry confit

350 gr. cherry puree
50 gr. Port wine
20 gr. white sugar

Port syrup

1500 gr. water
400 gr. white sugar
100 gr. Port wine

Pesche

Baba dough

Pistachio cream

Port cherry confit

Port syrup

Baba dough

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

Pistachio cream

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

Port cherry confit

350 gr. cherry puree
50 gr. Port wine
20 gr. white sugar

Port syrup

1500 gr. water
400 gr. white sugar
100 gr. Port wine

Assembly

Cherry clafoutis

Madeleines

King's cake crown

Pesche

Baba dough

Pistachio cream

Port cherry confit

Port syrup

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

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

Port cherry confit 350 gr. cherry puree 50 gr. Port wine 20 gr. white sugar

Port syrup 1500 gr. water 400 gr. white sugar 100 gr. Port wine

Assembly

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Cherry clafoutis

Madeleines

King's cake crown

Baba dough

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

Pistachio cream

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

Port cherry confit

350 gr. cherry puree
50 gr. Port wine
20 gr. white sugar

Port syrup

1500 gr. water
400 gr. white sugar
100 gr. Port wine