Pistachio rolls are easy-to-make desserts that can wow your diners with their delicate, enveloping flavor. Try Chef Giulia Cerboneschi’s recipe.
Rolls are cakes that belong to our confectionery tradition. Genuine preparations that manage to open drawers of our memory that we thought were locked forever. But the beauty of cooking is also this…. To evoke our lived experience and give it a whole new flavor.
Just like our Chef Giulia Cerboneschi did, with these fantastic rolls with pistachio diplomatic cream!
She could have followed a classic recipe, but instead, she thoughtfully added our natural food coloring to the icing to give her rolls an almost fairy-tale look. In addition,the use of Soft Sweet Flour, not to mention, helps make the texture of the sponge cake extra soft.
Ingredients
Tasting for 30/40 people
For the sponge cake
- 400 g of yolks
- 1 kg granulated sugar
- 15 g of lemon peel
- 1 vanilla bean
- 600 g of egg white
- 600 g Soft Sweet Flour (orSponge, Cake and Cupcake Flour)
For the pistachio diplomatic cream
- 1 l fresh whole milk
- 1 vanilla bean
- 240 g of egg yolks
- 300 g of caster sugar
- 90 g of cornstarch
- 15 g gelatin sheets
- 1.2 kg of whipped cream
- pistachio paste to taste
For the icing (red and green)
- 2.2 kg of white chocolate
- 850 g of cocoa butter
- Taste and Color Red
Gusto and Color Greenis no longer available, but you can get it with the combination of Gusto Yellow and Gusto Blue, or otherwise can simply replace it with another color to your liking.- pistachio nuts to taste
- almond grits to taste.
Procedure for Multicolor Rolls with Pistachio Cream
Preparation of the sponge cake
In a planetary mixer, combine the egg yolks, 750 grams granulated sugar, lemon peel and vanilla bean. Whisk until frothy.
At this point, whip the egg whites with the remaining 250 grams of sugar, alternating with the sifted flour.
Spread about 600 grams of dough on each baking sheet. Bake in a ventilated oven for 6 to 8minutes at 200 degrees F .
Preparation of pistachio diplomatic cream
While you wait for the sponge cake to bake to perfection, bring one quart of milk with the vanilla bean to a boil and pour it over the egg yolks, beaten with the sugar and cornstarch.
Cook the mixture, as if it were a custard. Next, pour the mixture over the rehydrated gelatin and add the pistachio paste.
Spread out on a plate and let cool. Once at temperature, transfer the cream to the planetary mixer, add the semi-whipped cream and beat until smooth.
Frosting preparation
The process of the two frostings is mirrored. The difference? For the red frosting, our Chef chose to use almond granules; for the green frosting, however, pistachio granules.
For the rest, go ahead and replicate the 3 steps you are about to read:
- melt the cocoa butter and, subsequently, the white chocolate
- combine them and add Taste and Color Red/Green
- insert almond/pistachio granules
Now, all you have to do is fill the sponge cake with pistachio cream, divide it into portions and frost the cake once cold.
Bon appétit!
