Pastry Pastry

Pistacchio Vero


Grupa Težina / Zapremnina Proizvod
Genoise White 400 g for the base
Eggs 300 g for the base
Water 100 g for the base
Honey 50 g for the base
Butter 100 g for the base
Pistacchio flour 100 g for the base
Inverted sugar 350 g Glaze
Paletta Cold Gel 200 g Glaze
Casa Cream 35% 160 g Glaze
Arabesque White 30% 300 g Glaze
Gelatin leaves 4 pcs Glaze
Pasta Pistacchio Vero 150 g Glaze
Full-fat milk 500 g Pistacchio mousse
Pannacotta Mix 100 g Pistacchio mousse
Cream cheese 500 g Pistacchio mousse
Gelatin 10 g Pistacchio mousse
Arabesque White 30% 250 g Pistacchio mousse
Pasta Pistacchio Vero 200 g Pistacchio mousse
Casa Cream 35% 750 g Pistacchio mousse
Butter 82% 200 g Crumble Matcha
Brown sugar 200 g Crumble Matcha
Pistachio powder 200 g Crumble Matcha
Green Matcha Tea Cake 400 g Crumble Matcha
Variegone Pistacchio Croccante extra
Scaldis extra



Put the Genoise together with the eggs and water in the mixer and whip for 6 minutes on the fast speed with the whisk.
Then reduce the speed and pour in the butter and glucose, which you have heated previously.
Finally add the cashew nut and homogenize with a rubber spatula.
Bake at 180 °C for 9 minutes.


Melt the chocolate in a microwave.
Heat the cream and melt the hydrated gelatin sheets in it.
Mix all the ingredients together in a jug and store at 28-30°C.

Pistachio mousse

Put the milk in a bowl and heat until it boils. Add the Pannacotta Mix and stir with a whisk until it comes to a boil.
In another bowl, put Arabesque White and gelatin together.
Add the boiled milk and pannacotta mixture to the chocolate and mix together with the bimmer. Then add the cream cheese and Pasta Pistacchio Vero.
Mix the Casa Cream 35% in the mixer with the wire and add to the other mixture in two stages mixing with a spatula.

Crumble Matcha

Put all the ingredients together in the mixer bowl and mix with the flat beater until a homogenous dough is formed. Bake at 170°C for 10 minutes and, once it cools, grind it in the blender.

Use 6x6 cm round tins.
Cut out the base biscuit and apply a layer of Variegone Pistachio Croccante.
Fill the mold with the pistachio mousse and add another cookie layer.
Fill the mold again with pistachio mousse.
Remove the appliqué from the tin and cover with the frosting.
The temperature of the glaze should be 28 °C.

Pistacchio Vero