Ingredients
Dough
- 1 cup (120 grams) glutinous rice flour
- 0.5 cups (70 grams) powdered sugar
- 1 teaspoon (5 grams) cornstarch
- 0.5 teaspoon (3 grams) vegetable oil
- 0.5 cups (110 grams) water
- 0.3 cups (70 grams) cherry juice
Cherry Confit
- 0.5 cups (110 grams) cherry puree
- 0.5 teaspoon (2.5 grams) NH pectin
- 1 tablespoon (10 grams) sugar
- 0.5 teaspoon (1 gram) citric acid
Pistachio Cream
- 1 cup (200 grams) cream cheese
- 1 tablespoon (22 grams) trimoline
- 2 tablespoons (25 grams) pistachio paste
- 0.5 cups (45 grams) powdered sugar
- 0.4 cups (90 grams) heavy cream
Equipment
- Mixing Bowls
Use different sizes to keep ingredients organized and mixing efficient.
- Saucepan
Essential for heating the cherry puree and bringing it to a boil.
- Whisk
Handy for incorporating ingredients quickly and smoothly.
- Plastic Wrap
To wrap the dough and let it cool without drying out.
- Hemisphere Molds
Ideal for shaping the cherry confit and pistachio cream fillings.
- Spatula
To remove excess cream and ensure a smooth finish.
- Rolling Pin
For rolling out the dough to the perfect thickness.
- Pastry Ring
Use a 9-10 cm diameter ring to cut out the dough circles precisely.
- Scissors
Helpful for trimming excess dough cleanly.
Instructions
Step 1
Dough
Step 2
Cherry Confit
Step 3
Pistachio Cream
Step 4
Assembly
Servings
When it comes to serving these delightful pastries, use your creativity to enhance the experience for your guests. Arrange them on a chic platter and dust with a bit of powdered sugar for a stunning presentation. 🍒 To amplify the elegance, consider garnishing with fresh cherries and a few scattered pistachios.
Fancy a more personal touch? Serve these pastries with a small bowl of cherry sauce on the side, so guests can dip each bite. Yum! ❤️ Feeling adventurous? A dollop of whipped cream or a sprig of mint on top can elevate the visual and taste appeal even further, making every bite a burst of flavor. Let your creativity flow and turn serving into a delight! 😋
Variations
Gluten-Free Version 🌾: Substitute the glutinous rice flour with a gluten-free flour blend. Ensure that the cornstarch and other ingredients used are certified gluten-free to avoid cross-contamination.
Vegan Version 🌱: Replace cream cheese with a dairy-free cream cheese alternative, and use a plant-based heavy cream. The trimoline can be omitted, or you can use agave syrup as a substitute for a similar effect. Voila!
Faq
- How do I prevent my dough from drying out?
Make sure not to cook the dough for too long. Once it's sticky and forms a ball, transfer it to plastic wrap immediately and seal it.
- Can I use frozen cherries for the confit?
Yes, you can! Just thaw them first and blend to make the puree, ensuring the texture is smooth.
- What if I don't have a hemisphere mold?
You can use small bowls lined with plastic wrap as an alternative. It may alter the shape slightly, but it'll still be delicious!
- How can I get my pistachio cream extra smooth?
Ensure all ingredients are at room temperature before mixing. This helps them blend together more uniformly.
- What’s the best way to defrost the pastries?
Transfer them from the freezer to the refrigerator several hours before serving. This minimizes the risk of condensation affecting the texture.
- Can I add other flavors?
Absolutely! You can infuse the pistachio cream with a bit of vanilla or almond extract, or even mix in some finely chopped nuts for added texture.
