recipes
“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.” (Jean Anthelme Brillat-Savarin, The Physiology of Taste)
Each month you can find an exclusive Gianluca recipe to try at home. Take pictures of your creations and share them on instagram @fustomilano with the tags #myfusto #wannabefusto.
MY CITRUS FRUIT TART
MAIN INGREDIENT
Fresh Wasabi
PERFUME
Pistachio
AROMA
Grapefruit
COMPOSTION
Almond Shortbread
Pistachio Financier Biscuit
Fresh Wasabi Whipped Ganache
Yellow Grapefruit
Pink Grapefruit
DECORATION
Cold Neutral Icing
Pistachio
Silver in Sprinkles
1000G ALMOND SHORTCRUST PASTRY
250g Butter
190g Icing sugar
70g Almond flour
5g Salt
110g Pasteurised Mixed Eggs
130g Short Crust Flour
370g Short Crust Flour
Weigh all the ingredients separately.
Soften the butter at 25°C.
Add the icing sugar and eggs in a planetary mixer fitted with a paddle attachment.
Mix without adding air bubbles.
Add the almond flour.
Mix everything together with the first amount of flour.
Finish the dough with the remaining flour.
Keep in the fridge at +4C for at least 3 hours then roll out to 2.5 mm, about 950g per 60x40 baking sheet.
Bake in a ventilated oven at 160°c open valve.
Baking time depends on the size, height, shape and type of oven used.
500.0 G PISTACHIO FINANCIER BISCUIT
125g Egg white
125g Icing Sugar
120g Hazelnut Butter
75g Pistachio Flour
40g Petra Shortbread Flour
20g Invert sugar
0.8g Salt
Weigh all the ingredients separately.
Cook the hazelnut butter at 148 °C in a saucepan of the right size, filter through a strainer to stop the cooking process.
Mix together the following ingredients: icing sugar, almond flour, flour and salt.
Place them in a mixer and add the egg white, process for 2 minutes at low speed.
When the butter is at 45/50°C, add it to the other ingredients in the mixer.
Mix well. Let it rest in the fridge 1/2 hour before baking.
1200.0G WASABI WHIPPED GANACHE
250g Fresh Cream 35% M.G.
25g Glucose Syrup
25g Invert sugar
285g Opalys 33% Coating
25g Cocoa butter
580g Fresh cream
30g Fresh Wasbi
Weigh all ingredients separately.
In a 1 L saucepan, boil the cream with the glucose syrup and invert sugar.
Using a microwave, melt the chocolate at 45°C and add the freshly grated wasabi.
Pour a small part of the liquid over the chocolate and rub energetically.
Repeat the process until a smooth, shiny consistency is obtained, a sign of a successful emulsion.
Check the temperature must always be above 35°C (melting point of the BKKO).
Mix to refine the texture and add the cream. Store in a cool place for at least 6 hours, better still for a whole day.
Whip the mixture in a planetary mixer fitted with a paddle attachment until a light whipped consistency is obtained, which can be worked with a pastry bag.
COLD NEUTRAL ICING
350g Absolute Cristal
60g Water
Weigh all the ingredients separately.
Heat the Absolute Cristal and water in a pan of the right capacity.
Strain into another container and cover with film. Store in the refrigerator for at least 12 hours.
ASSEMBLY
Line single-portion buttered micro-perforated tart moulds with the shortcrust pastry.
Chill for 15 minutes in the fridge.
Bake in a ventilated oven at 160°C with the valve open for about 16 minutes, they should be golden brown when cooked. Allow to cool.
Dress the inside of the tart with 20 g of pistachio financier and bake again for 10 minutes at 160°C.
Whip the green tea ganache with the help of a planetary mixer fitted with a paddle attachment, then dress with a pastry bag fitted with an 18 mm nozzle. Clean and peel the grapefruits by obtaining segments from the fruit.
Then place them elegantly on the single portions.
FINISHING
Heat the icing to between 20-22 °C, and with the help of a brush with soft bristles pat the surface.
DECORATING
Finish by placing pistachio nuts and silver flakes.
CONSERVATION
When the tarts are well chilled, remove them from the circles and place them in the blast chiller for another 10 minutes. Then wrap
in foil, taking care not to damage the edges and shape. Store in a hermetically sealed tin to delay possible dehydration. Keep for a maximum of 8-10 weeks.
TIPS
Display in a positive display case for a maximum of 2 days. Serve at 4°C.