Diego Lozano Brazil
For 2 pies - approximately 1kg each.| Egg whites (1) | 45g |
| Sugar (1) | 58g |
| Pistachio paste | 85g |
| Egg yolk | 70g |
| Wheat flour | 70g |
| Egg white (2) | 158g |
| Sugar (2) | 65g |
While still blending, add the egg yolks one by one to get a fluffy cream. Turn the blender off. Reserve it.
Separately, whip the egg whites (2) with the sugar (2) to reach a firm consistency.
Carefully mix to the reserved cream and spread a 0.5cm layer over a roaster covered with a silicone sheet.
Bake in preheated oven at 180°C for about 20 minutes.
After baking and cooling down, cut 2 disks with diameter 17cm and 2 with diameter15cm, using a round cutter. Seperate them until the utilization.
| Fat milk | 150g |
| Fresh cream 35% fat | 50g |
| Egg yolks | 50g |
| Sugar | 20g |
Seperately, whip the egg yolks with the sugar up to homogenization and pour it over the boiling mixture.
Cook up to reach 85°C and remove from the stove.
Use at room temperature.
| Callebaut origine "Sao Thomé" chocolate | 250g |
| Crème anglaise | 265g |
| Fresh cream 35% fat | 400g |
Blend the liquid cream up to reach soft-chantilly consistency and then add the cream.
Mix to homogenisation. Spread by using a piping bag.
| Mangaba pulp | 300g |
| Egg yolks | 180g |
| Sugar | 110g |
| Unsalted butter | 130g |
| Gelatin in foil | 2 |
Seperately, blend the egg yolks with sugar and pour this over the boiling pulp. Cook at 85°C.
Remove from heat and add the unsalted butter.
When the mixture reaches 60°C, add hydrated gelatin and mix to homogenization.
Pour the cream inside 2 disks of 15cm diameter and freeze.
| Egg white | 15g |
| Sugar | 50g |
| Honey | 125g |
| Callebaut Cocoa nibs | 80g |
| Brazilian nuts | 80g |
Seperately, bopil the honey to 137°C and pour it over the egg whites while blending.
Keep blending and add cocoa nibs and Brazilian nuts.
Pour the mixture over a silicone sheet, and using a dough roller, open the nougat at 0.5cm thickness.
Cut 2 disks of 15cm diameter and reserve.
| Water | 175g |
| Sugar | 350g |
| Glucose syrup | 100g |
| Fresh cream 35% fat | 300g |
| Cacao Barry "Plein Arôme" cocoa powder | 150g |
| Gelatin in powder | 18g |
Add the hyrated gelatin.
Apply when this reaches 50°C.
Assembly
Cover a 17cm hoop lateral with an acetate foil. Place the pistachio biscuit in the bottom and fill the lateral gap with Sao thomé mousse.
Over the pistachio dough, add the Cocoa Nibs and Brazilian Nuts Nougat, the Cupuaçu Cream and then pistachio biscuit.
Fill the blanks with Sao Thomé mousse and freeze the pie for about 30 minutes.
Un-mould and cover the frozen pie with chocolate glazing.
Garnish with chocolate pieces and crispy cocoa nibs.
